June 09, 2011

Crescent Veggie Pizza

This is such a great appetizer or light meal, especially in the summer.  Although, the temp dropped nearly 50 degrees here today, so it no longer feels like summer in Wisconsin.

I'm a big fan of garlic, so I initially tried this recipe with fresh garlic, but it was overpowering, so I now use garlic powder instead.  In order to get broccoli and cauliflower into small enough pieces, I use my Pampered Chef food chopper.

Crescent Veggie Pizza

Prep Time: 15 minutes
Cook Time: 13 minutes

Ingredients (serves 8)
  • 8 oz package crescent roll dough
  • 8 oz package cream cheese, softened
  • 1 1/2 teaspoons mayonnaise
  • 1 teaspoon dried dill weed
  • 1/8 teaspoon garlic powder
  • 2 cups assorted vegetables (any combination), chopped into small pieces, such as: zucchini, broccoli, mushrooms, cucumber, cauliflower, tomato or grated carrots 
  • Heat oven to 350 degrees.
  • Unroll dough (I prefer the seamless sheet version) and place on an ungreased baking sheet.
  • Bake 11-13 minutes until golden brown. Cool completely, about 30 minutes.
  • In a small bowl, mix cream cheese, mayonnaise, dill and garlic powder until smooth. Spread over crust, then top with vegetables.
  • Cut with a pizza cutter, and serve.

Recipe adapted from: Pillsbury.com
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