Veggie Cream Cheese Pizza Recipes

SIMPLE VEGETABLE-CREAM CHEESE PIZZA

Enjoy a veggie pizza night with this Simple Vegetable-Cream Cheese Pizza. Sprouts, red onions & crushed pepper make this cream cheese pizza one to remember.

Provided by My Food and Family

Categories New Recipes & Featured Content

Time 28m

Yield 8 servings

Number Of Ingredients 7

Simple Vegetable-Cream Cheese Pizza image

Steps:

Heat oven to 425ยบF.
Spread cream cheese onto pizza crust.
Sprinkle with mozzarella, Brussels sprouts and red onions.
Bake for 12 to 18 min. or until cheese is golden and crust is crunchy.
Drizzle with olive oil and sprinkle with crushed red pepper.

Nutrition Facts : Calories 300, Fat 18 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 45 mg, Sodium 460 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 13 g

Ingredients

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 ready-to-use thin baked pizza crust (12 inch)
2 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
1 cup thinly sliced Brussels sprouts
1/2 cup sliced red onions
drizzle of olive oil
crushed red pepper

VEGGIE PIZZA

The Veggie Pizza works best with Finely chopped vegetables. My mother has been making these for quite some time. They are really good. I hope you enjoy.

Provided by Amy Lee

Categories Lunch/Snacks

Time 25m

Yield 16 pizzas, 8 serving(s)

Number Of Ingredients 7

Veggie Pizza image

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.

Ingredients

2 (8 ounce) cans Pillsbury Refrigerated Crescent Dinner Rolls
1 (8 ounce) package cream cheese, softened
1 cup sour cream
1 (1 ounce) packet hidden valley ranch dressing mix
2 tablespoons Miracle Whip
1 (12 ounce) package cheddar cheese
vegetables (any that you desire such as green peppers, tomatos, carrots, celery, and green onions)

VEGETABLE PIZZA I

Quick and easy recipe that is great at parties and showers. You can use any combination of chopped veggies and cheeses-whatever your family likes!

Provided by JANMARIE

Categories Main Dish Recipes Pizza Recipes

Time 1h

Yield 12

Number Of Ingredients 10

Vegetable Pizza I image

Steps:

Preheat oven to 375 degrees F (190 degrees C).
Roll out the crescent roll dough onto a 9x13 inch baking sheet, and pinch together edges to form the pizza crust.
Bake crust for 12 minutes in the preheated oven. Once finished cooking, remove crust from oven and let cool 15 minutes without removing it from the baking sheet.
In a small mixing bowl, combine cream cheese, mayonnaise, and dry Ranch dressing. Spread the mixture over the cooled crust. Arrange broccoli, tomato, green bell pepper, cauliflower, shredded carrots, and Cheddar cheese over the cream cheese layer. Chill for one hour, slice and serve.

Nutrition Facts : Calories 467.1 calories, Carbohydrate 20.7 g, Cholesterol 57.9 mg, Fat 38.8 g, Fiber 1.1 g, Protein 8.8 g, SaturatedFat 14.4 g, Sodium 741.3 mg, Sugar 4.3 g

Ingredients

2 (8 ounce) packages refrigerated crescent rolls
2 (8 ounce) packages cream cheese, softened
1 cup mayonnaise
1 (1 ounce) package dry Ranch-style dressing mix
1 cup fresh broccoli, chopped
1 cup chopped tomatoes
1 cup chopped green bell pepper
1 cup chopped cauliflower
1 cup shredded carrots
1 cup shredded Cheddar cheese

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

Vegetable Appetizer Pizza image

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

Ingredients

4 tubes (8 ounces each) refrigerated crescent rolls
2 packages (8 ounces each) cream cheese, softened
2/3 cup mayonnaise
1 tablespoon dill weed
4 medium tomatoes, seeded and chopped
2 cups chopped fresh broccoli
3 green onions, thinly sliced
2 cups sliced fresh mushrooms
1/3 cup chopped green pepper
1/3 cup chopped sweet red pepper
1 can (2-1/4 ounces) sliced ripe olives, drained
2 cups fat-free shredded cheddar cheese

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

Fresh Veggie Pizza image

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.

Ingredients

1 tube (8 ounces) reduced-fat crescent rolls
1 package (8 ounces) reduced-fat cream cheese
1 envelope ranch salad dressing mix
2 tablespoons fat-free milk
1/2 cup each chopped fresh broccoli, cauliflower, carrots, green pepper, sweet red pepper and mushrooms

VEGGIE PIZZA

I never have leftovers when I serve this. You can use low-fat or nonfat sour cream for this recipe if you'd like.

Provided by MERRI C

Categories Main Dish Recipes Pizza Recipes

Time 2h25m

Yield 16

Number Of Ingredients 12

Veggie Pizza image

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.

Nutrition Facts : Calories 196.3 calories, Carbohydrate 16 g, Cholesterol 35.7 mg, Fat 12.6 g, Fiber 1.6 g, Protein 4.8 g, SaturatedFat 7.8 g, Sodium 358.6 mg, Sugar 1.4 g

Ingredients

2 (8 ounce) packages refrigerated crescent rolls
1 cup sour cream
1 (8 ounce) package cream cheese, softened
1 teaspoon dried dill weed
¼ teaspoon garlic salt
1 (1 ounce) package ranch dressing mix
1 small onion, finely chopped
1 stalk celery, thinly sliced
½ cup halved and thinly-sliced radishes
1 red bell pepper, chopped
1 ½ cups fresh broccoli, chopped
1 carrot, grated

VEGGIE PIZZA

Crescent roll crust, cream cheese and veggies....yummy! There are a couple of recipes on here similar to this one, but I didn't see any exactly like it. Hurry up and get a taste, because this will be gone, before you know it. Prep time is pretty fast for me, since I use a food processor to finely dice the veggies.

Provided by keen5

Categories Lunch/Snacks

Time 30m

Yield 10-12 serving(s)

Number Of Ingredients 10

Veggie Pizza image

Steps:

Roll crescent rolls flat on cookie sheet.
Bake for 8 to 10 minutes and cool.
Mix cream cheese, mayonnaise, dressing mix and soup mix.
Spread on cooled rolls and top with vegetables.
Put grated cheese on top.
Let it chill for 2 hours before serving.

Nutrition Facts : Calories 377.8, Fat 24.7, SaturatedFat 11.6, Cholesterol 77.2, Sodium 528.5, Carbohydrate 31.5, Fiber 2.6, Sugar 4.2, Protein 8.5

Ingredients

2 packages crescent rolls
2 (8 ounce) packages cream cheese
3/4 cup mayonnaise
1/2 package dry ranch dressing mix
1/2 package dry vegetable soup mix (I use Mrs. Grass)
1 cup diced very fine carrot
1 cup diced very fine broccoli
1 cup diced very fine cauliflower
1 cup diced very fine celery (I don't use these)
grated parmesan cheese or romano cheese

VEGGIE PIZZA

I adopted this recipe from the recipezaar account. The original introduction: "My great aunt gave this recipe to me at a family reunion picnic, the dish didn't last long and everyone asks if she is going to bring it to the next picnic, we all look forward to this appetizer."

Provided by Pamela

Categories Vegetable

Time 1h

Yield 1 Jelly Roll Pan size

Number Of Ingredients 8

Veggie Pizza image

Steps:

Spray Jelly Roll pan with cooking spray.
Spread Pizza Crust out in pan and bake according to crust directions.
Allow baked crust to cool.
In medium mixing bowl mix: cream cheese, sour cream, Hellmann's Mayonnaise, chopped onion, and dry dip mix together, and spread over cooled crust to cover entire crust.
Top off crust with the chopped assorted vegetables and olives.
Then sprinkle grated cheese to cover all.
Cover with plastic wrap and chill until serving time.
Slice in small 2X2 inch pieces and serve.

Nutrition Facts : Calories 2900.2, Fat 256.3, SaturatedFat 160.6, Cholesterol 777.2, Sodium 3609, Carbohydrate 19.7, Fiber 0.1, Sugar 3.9, Protein 133.4

Ingredients

1 prepared pizza crust
8 ounces cream cheese, softened
1/2 cup sour cream
2 teaspoons Hellmanns Mayonnaise
2 teaspoons chopped onions
2 tablespoons Hidden Valley Ranch dip, dry
chopped vegetables (celery, carrots, broccoli, cauliflower, radishes, sliced black olives)
1 (4 cup) package finely grated cheddar cheese