Cold Veggie Pizza Recipes

Steps:

• Unroll crescent rolls and place on an ungreased baking sheet. Flatten dough into an 8-in. x 5-in. rectangle. Seal seams and perforations. Bake at 375° for 10 minutes or until golden brown. Cool on a wire rack. , In a small bowl, combine the mayonnaise, cream cheese and dill until blended; spread over crust. Top with vegetables of your choice. Sprinkle with olives and cheeses. Cover and chill at least 1 hour. Cut into slices. Refrigerate leftovers.

Steps:

• Unroll the crescent rolls and place in an ungreased 15x10x1-in. baking pan. Flatten dough to fit the pan, sealing seams and perforations. Bake at 375° for 10 minutes or until golden brown. Cool. , In a small bowl, beat the mayonnaise, cream cheese and dill until smooth; spread over crust. Top with the vegetables of your choice. Sprinkle with olives and cheeses; press lightly. Cover and chill for at least 1 hour. Cut into squares.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a jellyroll pan with non-stick cooking spray.
• Pat crescent roll dough into a jellyroll pan. Let stand 5 minutes. Pierce with fork.
• Bake for 10 minutes, let cool.
• In a medium-sized mixing bowl, combine sour cream, cream cheese, dill weed, garlic salt and ranch dip mix. Spread this mixture on top of the cooled crust. Arrange the onion, carrot, celery, broccoli, radish, bell pepper and broccoli on top of the creamed mixture. Cover and let chill. Once chilled, cut it into squares and serve.

Steps:

• Preheat oven to 350 degrees.
• Spread the cresent rolls out on cookie sheets to make large rectangles.
• cook for 10 minutes or until golden brown and then cool.
• Mix the cream cheese, sour cream, dressing mix, and Miricle Whip together.
• Spread on top of the cooled cresent rolls.
• Chop your veggies (I like to use the food proccesor).
• Spread your veggies on top of the mixture on the cresent rolls.
• Sprinkle the Cheddar Cheese on the top.
• With sharp knife cut in half and enjoy.

Steps:

• Crust:.
• Add mozzarella cheese and cream cheese to microwavable safe bowl and heat on high 60-90 seconds or until melted.
• Mix well before combining with other ingredients.
• Add remaining crust ingredients and mix until well incorporated.
• Make sure ingredients are completely incorporated (use hands if necessary; it helps to add oil or nonstick spray to hands) and form into a ball.
• Refrigerate for 10-15 minutes.
• Roll out dough in a rectangle about 1/8" thick onto parchment paper or a Silpat oven liner.
• Bake at 400°F for 10 minutes or until lightly browned.
• Topping:.
• Combine cream cheese, sour cream, dill, garlic powder salt and pepper in a bowl.
• *for a lighter, fluffier texture, use hand mixer to whip spread.
• Spread mixture over top of cooled crust.
• Top with desired chopped vegetables.
• Serve immediately or refrigerate until served.

Steps:

• 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.

Steps:

• Preheat oven to 425.
• Roll out pizza dough and press into a 12-1/2 x 17-1/2 jelly roll pan.
• Bake on center rack 10-12 minutes.
• Cool.
• Mix tofu, sour cream and ranch dressing mix. Spread evenly over cooled pizza crust.
• Spread diced veggies evenly over pizza, leaving the tomatoes for last.
• Sprinkle cheese over the top.
• May be served immediately or chilled overnight (preferred).
• Keep chilled.

Steps:

• Preheat oven 350 degrees. Spread crescent roll dough into a pizza pan. Pinch seams together to seal. Pre-bake crust till lightly brown, roughly 10-12 minutes. Remove from oven. Cool completely.
• Blend together remaining ingredients in 2 quart bowl. Spread cream cheese mixture on top of cooled crust.
• Choose 3 of your favorite vegetables, finely chopped with food processor and sprinkle them over the top of the cheese.