Veggie Pizza Recipes

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:

• 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:

• 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.

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.

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:

• 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:

• 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°F.
• Lightly coat a 12-inch heavy oven-proof pan or cast-iron skillet with nonstick cooking spray.
• Unroll 1 package of pizza dough and shape into a circle.
• Press dough into prepared skillet; shape onto bottom and halfway up sides.
• Bake 5 minutes, remove from oven.
• In a large skillet sautee onion and garlic in 2 tablespoons of oil about 5 minutes, or until tender.
• Add spinach, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
• Cook and stir until spinach is heated through.
• Remove from heat and set aside.
• In a small bowl combine ricotta cheese, 1/4 cup of pizza cheese, parsley, 1/4 teaspoon salt, and the red pepper flakes.
• Spread the spinach mixture evenly over the bottom of partially baked crust.
• Spread the ricotta mixture over the spinach layer.
• Top with the sliced tomatoes and drizzle with 1 tablespoon of olive oil.
• Sprinkle with 3/4 cup of the pizza cheese.
• Unroll remaining pizza dough and form into a 12 to 13 inch circle.
• Place dough on top of layers.
• Brush with remaining olive oil.
• Bake 15 to 20 minutes or until top is golden.
• Top with remaining pizza cheese.
• Bake 2 to 3 minutes, until cheese is melted.
• Let stand 10 minutes before cutting.

Steps:

• Place the mushroom cap upside down on a cookie sheet. Spread the marinara sauce over the mushroom, and top with the remaining ingredients - just like a normal pizza.
• Bake in the oven at 350°F until the cheese melts and the 'pizza' is warmed through.

Steps:

• Bake crescent rolls as a flat whole piece on a cookie sheet, pinching the seams together. Let cool.
• Mix cream cheese, mayonnaise, and ranch dressing together.
• Spread onto crescent.
• Sprinkle with the vegetables and cheese.
• Press items into the spread.
• Cool in refrigerator.
• Cut and serve.