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    You are in: Home / Recipes / Linda's Mexican Veggie Pizza Recipe
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    Linda's Mexican Veggie Pizza

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    Total Time:

    Prep Time:

    Cook Time:

    56 mins

    45 mins

    11 mins

    Linda's Busy Kitchen's Note:

    I always make these for pot lucks, or when I need an appetizer for a special occasion... They are a BIG HIT, and I always make them for the holidays to munch on before dinner! You can also omit the taco seasoning mix and salsa and use 1 pkg. Seven Seas Ranch Dip mixed in with the cream cheese instead, to make just a regular Veggie Pizza. It is also very good!

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    Units: US | Metric

    • 2 (8 ounce) packages refrigerated crescent dinner rolls
    • 2 (8 ounce) packages cream cheese, softened
    • 1 (1 1/4 ounce) packet taco seasoning mix
    • 1 cup taco sauce (I use Ortega Thick And Smooth Med (hot)
    • 2 carrots, finely chopped
    • 1/2 cup red bell pepper, finely chopped
    • 1/2 cup green bell pepper, finely chopped
    • 1/2 cup fresh broccoli, heads finely chopped
    • 1/2 small onion, finely chopped
    • 1 cup black olives, finely chopped


    1. 1
      Preheat oven to 375.
    2. 2
      Roll out crescent rolls onto a lg. non-stick baking sheet. Stretch and flatten to form a single rectangular shape on the baking sheet.
    3. 3
      Bake 11-13 minutes in the preheated oven, or until golden brown. Allow to cool.
    4. 4
      Place cream cheese in a med. bowl. Mix cream cheese with taco seasoning mix and taco sauce. Adjust the amount of taco seasoning mix, to taste.
    5. 5
      Spread the mixture over the cooled crust.
    6. 6
      Arrange carrots, bell peppers, broccoli, onion and black olives on top. Press down with hands.
    7. 7
      Chill in the refrigerator approximately 1 hours.
    8. 8
      Cut into bite-size squares to serve.

    Browse Our Top Vegetable Recipes

    Ratings & Reviews:

    • on January 28, 2010


      These are one of the best appetizers I have ever had. They were enjoyed by my whole family during the holidays and I have made them a couple of times since just for us. The kids really love them too. They even fought over the last one!

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    • on October 13, 2008


      I made a half batch as a test run for an appetizer for our annual halloween party. The kids couldn't leave them alone, and it looked so pretty with all the colors of fall (green broccoli, red, orange and yellow peppers, carrots). Just what I was looking for.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • 55

      I had to make a couple of dishes for a pot luck and wanted to try these. They went in a flash, and I was mighty lucky to get one!!! These things fly out of the dish. I've never seen anything like it! The kids especially liked them, and it's a great way to get the veggies into them. We will have again and again for parties etc., and I can't wait to show off my new recipe at work. I am going to be the appetizer diva of the month when these things hit the lunch room!!!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)


    Nutritional Facts for Linda's Mexican Veggie Pizza

    Serving Size: 1 (1716 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 70.0
    Calories from Fat 38
    Total Fat 4.2 g
    Saturated Fat 2.2 g
    Cholesterol 15.1 mg
    Sodium 141.3 mg
    Total Carbohydrate 6.3 g
    Dietary Fiber 0.6 g
    Sugars 1.0 g
    Protein 1.8 g

    Ideas from


    Everything Holidays

    Pop a bottle, cook some special dishes and celebrate the season.

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