Cold Veggie Pizza

"This is perfect for a summer afternoon with some Sangria!!!"
 
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Ready In:
40mins
Ingredients:
12
Serves:
15
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ingredients

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directions

  • Press crescent rolls flat on a cookie sheet.
  • Bake as directed on package.
  • Mix together cream cheese, mayo, and ranch dip pack.
  • Chop up vegetables.
  • Spread cream cheese mixture on baked crescent rolls.
  • Put chopped up vegetables evenly over top.
  • Sprinkle cheese on top of vegetables.
  • Refridgerate 1 hour.

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Reviews

  1. This was well received at our New Years Day family potluck luncheon. I raided the salad bar at the grocery store so I didn't have to purchase large amounts of veggies and also discovered while shopping that Pillsbury now makes a single roll of Cresent Rolls (without the perforations) that makes it much easier to handle. I will make this again!
     
  2. This is pretty tasty. I used the reduced fat crescent rolls and fat free cream cheese. Very good.
     
  3. This turned out really well for something so simple! I did make a few changes though. After seeing my haphazard pile of veggies and imagining what my kitchen was going to look like after I sprinkled some of it on the pizza and most of it on the floor, I had an idea - I mixed the veggies into the cream cheese spread. It turned out to be very easy to keep everything together (though I missed out on the fancy layers) and I even had some left over to spread on bagels! Instead of using mayo and ranch mix, I just used about 3/4 cup of ranch dressing. I also added a little bit of garlic powder and salt to my spread. In the end I think I would have been happier with a firmer crust, I may try this with an actual pizza crust or something else in the future, but I really loved the concept and it's one that I will definitely try again. Thanks!
     
  4. I love this recipe. Easy to adapt depending on personal taste. Thanks for posting.
     
  5. I had this recipe and lost it. It was a perfect match. My co-workers loved it as did my BF. It was gone in no time!!!
     
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