Chilled Vegetable Pizza Appetizer

Submitted by Vseward Chef-V

"My good friend Donna brought this to our Thanksgiving feast this year 2006' and it was the hit of the table. Not only is it low calorie but tastefully delicious. Made a great presentation, Thanks for sharing Donna. NOTE: The system would not allow me to put in the exact amount of the pkt of Dressing.... So when making this use only 1/2 pkt"

 

• Ready In: 25mins
• Ingredients: 11
• Yields: 1 large pizza
• Serves: 20

ingredients

• 2 (8 ounce) cans refrigerated crescent dinner rolls
• 1 (8 ounce) package cream cheese, softened
• 0.5 (4 ounce) package dry ranch dressing mix
• 2⁄3 cup mayonnaise
• 1⁄2 teaspoon garlic powder
• 1⁄2 teaspoon season salt
• 1⁄2 teaspoon dill
• 1 cup finely chopped onion
• 1 cup finely chopped broccoli
• 1 cup finely chopped cauliflower
• 1 cup finely chopped carrot

directions

1. Place the unrolled crescent dough onto a pizza pan.
2. Spread the dough out with your hands until it covers the pan.
3. Bake about 10 minutes at 400 degrees F until lightly browned.
4. While its baking, combine the cream cheese, mayonnaise and Ranch dressing, garlic powder, dill and salt.
5. Mix well.
6. Remove the crust from the oven and let it cool.
7. Spread the cream cheese mixture over the cooled crust, then top with the chopped vegetables.
8. Cut into wedges and serve. Keeps well in the refrigerator for several days. Great make-a-head dish.

9. Donna's Tip:

10. " added my chopped onions to the filling but you can just sprinkle on top.
11. Also a little hint, after I sprinkled my vegetables I covered the pizza with.
12. saran wrap and before I placed.
13. pizza in fridge to chill, I gently pressed down all the vegetables so they.
14. would set and not tend to fall off when you cut pizza".

Reviews

[KauaiCarolAnn]

Yummo! I've made this once with the croissant rolls and once with oven toasted naan (which was much easier). Both times by first sprinkling green onions on top of the cream cheese mixture and pressing in and then putting all the veggies on top, pressing, covering with saran and chilling for about 2 hours. Thanks for a great appy that I'll be taking to the beach this summer "season" !!

 

[bebefisher]

I too used half of a .4 oz pkg of dressing. I also used red peppers instead of carrots. People at the appetizer party enjoyed it. The raw onions were a bit strong for me so I will cut them down next time. There definitely will be a next time. Thanks for posting it.

 

[Millie1981]

This was a great app! Everyone asked for the recipe and I was almost embarrassed by how easy it was. Based on the reviews I used 1/2 packet of the dressing mix (so about .5 oz) and otherwise followed the recipe as written. We had the leftovers for almost a week and they tasted/looked good that whole time, so it definitely would be a good make ahead dish.

 

[dani1122]

I think ScotChef might be right about the dressing mix- I think it should be 0.4 oz maybe? I got a 1 oz packet, added half and tasted and it was good. I think 4 oz would have been very overpowering! Another note- I had trouble with my crust. It was very difficult to spread out and ended up very uneven with some spots undercooked and some overcooked. I used reduced fat crescent rolls for the first time and I suspect that was the problem, so you might want to go for the full fat version (not much higher than the reduced fat anyway) to save yourself some hassle. Other than that, this was a great recipe and a hit at my party.

 

[CookingONTheSide]

I have a similar recipe from Pampered Chef and it also uses 1 package of the dry ranch dressing. I think the reason that ScotChef had a problem with it being too salty is due to only 1 package of cream cheese being used. I added 2 (8 ounces each) packages of the cream cheese and it is not too salty. I also added 3/4 cup of mayonnaise. I like the addition of the dill in this recipe!