Cold Veggie Pizza
Cold veggie pizza has a delicious creamy ranch flavor that flies off the plate! This appetizer made from crescent rolls adds a colorful pop for spring or summer parties to your table.
Ingredients
- 16 ouncescrescent dough (two sheets, or pinch together two tubes of regular crescent dough)
- 8 ouncescream cheese (softened)
- 1 cupsour cream
- ¼ teaspoongarlic powder
- ½ teaspoononion powder
- ¾ teaspoondill (dried)
- ½ teaspoonsalt
- ¼ teaspoonpepper
- 1 cupcheddar cheese (shredded)
- 2 largecarrots (shredded)
- 1 cupbroccoli (chopped small)
- 1 cupbell pepper (chopped small, about two peppers)
- 2green onions (optional- green tops, chopped finely as garnish)
Directions
For the crust
- 1
Preheat the oven to 375. Lightly oil a rimmed baking pan or line with parchment paper.
- 2
Lay the crescent dough on the pan, overlapping the sheets. Pinch and press the dough together to seal the seams to make one large sheet, folding any extra dough down around the edges.
- 3
Place the dough on the pan into the oven. Bake for 13-15 minutes or until lightly brown. Let the pan and dough cool completely to the touch before adding toppings.
For the spread
- 1
In a medium sized bowl stir together softened cream cheese and sour cream until smooth. Add the garlic powder, onion powder, dill, salt and pepper. Mix until thoroughly combined.
- 2
Spread the cream cheese mixture over the cooled crust, leaving a thin space for a crust along the edge
For the veggies & toppings
- 1
Sprinkle the cheddar cheese and shredded carrot across the cream cheese mixture.
- 2
Add the finely chopped broccoli and bell pepper evenly to the pizza. Top with green onions. Slice into rectangles and enjoy!