April 03, 2013

Homemade Crescent Rolls & Crescent Veggie Pizza

Each time I've made crescent veggie pizza in the past it's been with Pillsbury dough, which now makes me shudder.  So I went in search of a homemade crescent roll recipe and found one that looked good on Home Cooking Adventure.

I ended up using half the dough for crescent rolls and the other half for veggie pizza.  I'm very happy with how both turned out, and would definitely make this recipe again.


My rolls aren't nearly as pretty as the ones pictured in the original recipe, however I took mine out of the oven early because much to my mom's dismay I prefer baked goods a little on the doughy side :)  If you're looking for a deeper golden brown color, leave them in longer than 13 minutes.


If you try this recipe, please don't get discouraged when you end up with an ugly, wet dough.  It's not pretty, but I promise it will come together in a smooth dough after incorporating a little flour while kneading.

The photo on the left is the dough just after I mixed it, and the one on the right shows it after a one-hour rise time.  I like to let dough rise in the oven, but I always put a post-it note over the buttons, so I don't forget and accidentally turn the oven on.


Once the dough comes together, it's easy to roll out.  Just cut the dough like a pizza and then roll each triangle up, 32 in total if you're making crescent rolls with all of the dough.


For the crescent base to my veggie pizza, I skipped the additional butter steps in the original recipe, and baked it for 13 minutes, the same as the rolls.
 
I way overestimated the amount of carrots and broccoli needed for my veggie pizza, but that's ok because both make excellent salad toppings, so they're in the fridge for that purpose now.


This is a recipe that was made often when I was growing up and is one of my favorites, so I love having a healthier version I can make now. 

It's great for a party, especially because you can make separate sections for people like me who hate tomatoes :)  There are a lot of veggies that taste great on this pizza such as mushrooms, zucchini, cauliflower and cucumber.


Chris and I ate this tonight as an appetizer enjoyed with a cocktail recipe I've been testing all week and I'm looking forward to leftovers for lunch tomorrow.  Next up, I want to try this crescent recipe in my sopapilla cheescake recipe, which is another potluck favorite.

 
Crescent Veggie Pizza

Prep Time: 15 minutes
Cook Time: 13 minutes

Ingredients (serves 8)
  • 8 oz package cream cheese, softened
  • 2 teaspoons mayonnaise
  • 1 teaspoon dried dill weed
  • 1/4 teaspoon garlic powder (I typically prefer fresh garlic, but not in this recipe)
  • 2 cups assorted vegetables (any combination), chopped into small pieces, such as: zucchini, broccoli, mushrooms, cucumber, cauliflower, tomato or grated carrots
Instructions
  • Prepare crescent roll dough and bake according to directions.  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
Powered by Recipage

3 comments:

  1. I love copycat recipes--these are beautiful just turning golden. I let my dough rise in the microwave with the light on.

    ReplyDelete
  2. I would totally make this for the paper. I may want to steal this idea! I loved crescent rolls in college but I never thought of making my own.

    ReplyDelete
  3. I love veggie pizza and I have never made it!!

    ReplyDelete