FRESH VEGETABLE APPETIZER PIZZAS
Use flatbread to put together cold appetizer pizzas in about 15 minutes.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 15m
Yield 30
Number Of Ingredients 7
Steps:
- In small bowl, place vegetables. Sprinkle with salt, pepper and lemon peel.
- Spread 2 tablespoons spreadable cheese over each flatbread. Top each with 1/4 cup vegetable mixture. Sprinkle with Cheddar cheese. Cut each into 6 wedges.
Nutrition Facts : Calories 45, Carbohydrate 5 g, Cholesterol 5 mg, Fat 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 90 mg, Sugar 0 g, TransFat 0 g
VEGETABLE APPETIZER PIZZA
My sister brought this recipe with her when she was visiting from California. We served it at a family get-together and everyone just loved it. We're often asked to bring it to potlucks. -Marcia Tiernan, Madrid, New York
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 4 dozen.
Number Of Ingredients 12
Steps:
- Unroll two tubes of crescent dough and press into each of two ungreased 15x10x1-in. baking pans; seal seams and perforations. , Bake at 375° for 8-10 minutes or until lightly browned. Cool completely on a wire rack., In a small bowl, beat the cream cheese, mayonnaise and dill until smooth. Spread over crusts. Sprinkle with vegetables, olives and cheese. Cover and refrigerate for at least 1 hour. , Cut into squares. Refrigerate leftovers.
Nutrition Facts : Calories 93 calories, Fat 3g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 281mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 0 fiber), Protein 5g protein. Diabetic Exchanges
FRESH VEGETABLE PIZZA
This has always been my favorite. Tastes like a veggie tray on a light & buttery crust. Whether you need an appetizer or a light lunch, this will do the trick. And what a great way to eat your veggies!!
Provided by Rachel
Categories Lunch/Snacks
Time 30m
Yield 1 large pan
Number Of Ingredients 6
Steps:
- Using a cookie sheet or large baking pan, unroll the crescent roll dough& press into bottom to form a crust.
- Bake as directed on the package being sure it doesn't burn or get too crispy.
- Chill.
- Mix sour cream, dip mix, and cream cheese (optional-I have also used cottage cheese here instead or just the sour cream).
- Spread over the completely cooled crust.
- Sprinkle with the vegetables and press down slightly.
- Sprinkle cheese over top of vegetables, cut into squares and enjoy!
FRESH VEGETABLE PIZZA APPETIZER
One of my favorite make-ahead, deliciously different appetizers for a party! Everyone love it and asks for the recipe. DH doesn't like broccoli and he loves this pizza, as all vegetable flavors blend after overnight refrigeration. I'd guess it serves about 24+ people with little 1-inch square bites. Leftovers, if there are any, can be refrigerated for about 2 days.
Provided by BeachGirl
Categories Cheese
Time 58m
Yield 1 17x11 in pizza, 24 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 375°F.
- Lightly grease 17x11 rectangular cookie sheet or a 16-ounce pizza pan.
- Press pizza dough into pan to form a crust.
- Bake as directed on package until crust is done and just slightly browned on top.
- Do not overbake.
- Cool.
- Mix Sauce ingredients together and spread over cooled crust.
- Prepared all of the vegetables of choice by dicing them into very small pieces, placing each vegetable in a separate bowl or stack.
- ***Pay special attention to the tomatoes, as you need to drain these on paper towels to remove all excess moisture.
- Blot both top and bottom of tomatoes until they are dry.
- ***Sprinkle each vegetable, along with the cheese, evenly over the pizza, covering the cream cheese sauce in a decorative fashion.
- Cover entire pizza with plastic wrap and gently press toppings into the cream cheese.
- Refrigerate until serving time.
- (I prefer to refrigerate overnight to let flavors blend.) Cut into small, appetizer servings (about 1"x1") (I use a pizza cutter for this).
- Don't be tempted to add too many toppings to this pizza.
- Toppings need to adhere to cream cheese to make it neater to serve and eat; however, I always have some topping fall away when I cut this.
- ***I have kept this pizza in the refrigerator for several days, and it was still very delicious.
- SUBSTITUTE any of the toppings you like in place of the ones listed.
- I always select toppings that have a variety of complementary colors for a pretty presentation.
Nutrition Facts : Calories 74.3, Fat 6.5, SaturatedFat 3.3, Cholesterol 16.6, Sodium 94, Carbohydrate 2.2, Fiber 0.2, Sugar 0.7, Protein 2.1
MEXICAN VEGGIE PIZZA APPETIZER
Get out the refrigerated crescent dinner rolls to make these tasty pizza-style appetizers topped with salsa, cheese and fresh tomatoes.
Provided by My Food and Family
Categories Home
Time 25m
Yield 16 servings
Number Of Ingredients 5
Steps:
- Heat oven to 375°F.
- Separate dough into 8 triangles; place in 12-inch pizza pan sprayed with cooking spray, with short ends of triangles at edge of pan. Firmly press seams together to seal and form crust. Bake 9 to 11 min. or until golden brown; cool.
- Spread crust with cream cheese spread; top with remaining ingredients. Refrigerate.
- Cut into thin wedges or squares.
Nutrition Facts : Calories 110, Fat 8 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 15 mg, Sodium 270 mg, Carbohydrate 8 g, Fiber 0 g, Sugar 2 g, Protein 4 g
VEGETABLE PIZZA
It's freakin' amazing. This is how I learned to like veggies. Use 6 cups assorted chopped veggies to your taste.
Provided by Becky Hill
Categories Appetizers and Snacks Cheese
Time 9h25m
Yield 30
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Spread crescent roll dough out into an 11x14-inch jelly roll pan; pinch perforations and seams together to make a crust.
- Bake in the preheated oven until crust is lightly golden brown, about 10 minutes. Let cool completely.
- Mix cream cheese, mayonnaise, and vegetable soup mix together in a bowl. Spread cream cheese mixture over the crust. Sprinkle pizza with radishes, green, red, and yellow bell pepper, broccoli, cauliflower, carrot, and celery, pressing vegetables into the cream cheese mixture.
- Cut pizza into squares, cover with plastic wrap, and refrigerate overnight to blend flavors.
Nutrition Facts : Calories 138.1 calories, Carbohydrate 8.2 g, Cholesterol 18.2 mg, Fat 10.5 g, Fiber 0.5 g, Protein 2.6 g, SaturatedFat 4.4 g, Sodium 233.1 mg, Sugar 1.7 g
FRESH VEGGIE PIZZA
There's no need to bring confetti to your next snack-time gathering. Just carry in this colorful veggie pizza that's topped with a rainbow of crunchy vegetables! Guests usually don't even guess this delicious pizza is low-fat. -Brooke Wiley, Halifax, Virginia
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- Unroll crescent roll dough into one long rectangle. Press onto the bottom of a 13-in. x 9-in. baking pan coated with cooking spray; seal seams and perforations. , Bake at 375° for 11-13 minutes or until golden brown. Cool completely., In a large bowl, beat the cream cheese, salad dressing mix and milk until smooth. Spread over crust. Sprinkle with vegetables. Cover and refrigerate for at least 1 hour before serving. Cut into 16 pieces.
Nutrition Facts : Calories 164 calories, Fat 7g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 623mg sodium, Carbohydrate 18g carbohydrate (0 sugars, Fiber 1g fiber), Protein 6g protein.
VEGGIE PIZZA APPETIZER
Add crisp and crunchy veggies with a tangy, creamy spread for this Veggie Pizza Appetizer. This veggie pizza appetizer is just right for parties or potlucks.
Provided by My Food and Family
Categories Appetizers & Snacks
Time 2h33m
Yield 32 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F. Separate dough into 4 rectangles. Press onto bottom and up side of 15x10x1-inch baking pan to form crust.
- Bake 11 to 13 minutes or until golden brown; cool.
- Mix cream cheese, dressing, dill and onion salt until well blended. Spread over crust; top with remaining ingredients. Refrigerate. Cut into squares.
Nutrition Facts : Calories 100, Fat 7 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 210 mg, Carbohydrate 8 g, Fiber 0 g, Sugar 2 g, Protein 2 g
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