Veggie Pizza Appetizer Recipes

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.

Steps:

• Beat cream cheese, ranch dressing mix, mayonnaise and sour cream with a hand mixer until well blended and creamy.
• Spread the cream cheese mixture evenly across the Boboli crust until it reaches the edge. (Any remaining spread makes a great veggie dip!).
• Sprinkle the pizza with the chopped vegetables and then top with cheddar cheese. Pat everything down so it stays together.
• Cover and refrigerate for at least 1 hour (it tastes better the longer it sits).
• Cut into thin wedges or bars and serve!

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.

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 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.

Steps:

• Preheat oven to 350°F. Unfold rolls flat onto cookie sheet; press any seams together and continue pressing dough so that it completely covers pan to the edges. Bake dough for 8 to 10 minutes; let it cool. Mix mayonnaise, cream cheese and Ranch dressing mix with mixer or food processor until throughly combined, set aside. Chop vegetables into small pieces. Spread cream cheese mixture over crescent roll "pizza crust". Drain vegetables well and sprinkle over cream cheese mixture. 8Sprinkle cheese over vegetables. 9. Chill. 10. Use pizza cutter to cut into small squares or wedges. Keep in refrigerator until ready to serve.

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.

Steps:

• Lay naan or flatbread on a clean surface. Spread a medium layer of cream cheese on each slice of naan/flat bread, covering fully. Sprinkle diced veggies onto cream cheese layer. Gently press veggies into cream cheese. Sprinkle cheese on top and gently press into cream cheese layer again. Cut naan/flat bread into squares and serve immediately.