Fresh Vegetable Pizza

Submitted by Chef Acosta

"A veggie pizza appetizer, served cold. Toppings can be substituted to include a variety of veggies. This is my mom's recipe, and we are unsure of the origins. One of my favorite hors d'oeuvres for the holidays!"

 

• Ready In: 13mins
• Ingredients: 11
• Yields: 60 appetizers
• Serves: 60

ingredients

• 2 (453.59 g) can Pillsbury Refrigerated Crescent Dinner Rolls
• 2 (453.59 g) package cream cheese
• 28.34 g packet original flavor hidden valley ranch dressing mix
• 177.44 ml broccoli, finely chopped
• 177.44 ml vidalia onion, finely chopped
• 236.59 ml mayonnaise (Helmanns)
• 177.44 ml cauliflower
• 177.44 ml tomatoes, chopped
• 118.29 ml green onion, chopped (optional)
• 118.29 ml mushroom, chopped (optional)
• 118.29 ml red pepper, chopped (optional)

directions

1. Preheat oven to 375 degrees. Roll out the crescent rolls onto a baking sheet and bake for 7-8 minutes. Let cool.
2. Mix cream cheese, mayo and ranch mix and spread onto the crust.
3. Chop all the veggies finely, sprinkle them over the crescent rolls an then press them down into the spread. Cut the veggie pizza into bite-size squares, then chill. This is best made the day before serving.

Reviews

[stephstress]

Loved this appetizer! It's colorful, tasty, and best of all it can be made the night before. I'm not a raw onion fan, so I left out the vidalia onions but it was still great. Thanks for sharing.