Chilled Vegetable Pizza Appetizer
- Ready In:
- 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
- Place the unrolled crescent dough onto a pizza pan.
- Spread the dough out with your hands until it covers the pan.
- Bake about 10 minutes at 400 degrees F until lightly browned.
- While its baking, combine the cream cheese, mayonnaise and Ranch dressing, garlic powder, dill and salt.
- Mix well.
- Remove the crust from the oven and let it cool.
- Spread the cream cheese mixture over the cooled crust, then top with the chopped vegetables.
- Cut into wedges and serve. Keeps well in the refrigerator for several days. Great make-a-head dish.
- " added my chopped onions to the filling but you can just sprinkle on top.
- Also a little hint, after I sprinkled my vegetables I covered the pizza with.
- saran wrap and before I placed.
- pizza in fridge to chill, I gently pressed down all the vegetables so they.
- would set and not tend to fall off when you cut pizza".
MY PRIVATE NOTES
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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" !!
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.
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.