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Cold Vegetable Pizza

Topped with crisp veggies, this fresh-tasting pizza makes a cool appetizer on a warm day. Leslie Hampel of Palmer, Texas shares the recipe.
  • Total Time
    Prep: 20 min. + chilling
  • Makes
    4 servings

Ingredients

  • 1 tube (4 ounces) refrigerated crescent rolls
  • 1/4 cup mayonnaise
  • 2 ounces cream cheese, softened
  • 1/2 teaspoon dill weed
  • 3/4 cup assorted chopped fresh vegetables (cucumber, radishes, red onion, green pepper and/or mushrooms)
  • 2 tablespoons sliced ripe olives
  • 3 tablespoons finely shredded cheddar cheese
  • 3 tablespoons finely shredded part-skim mozzarella cheese

Directions

  • Unroll crescent rolls and place on an ungreased baking sheet. Flatten dough into an 8-in. x 5-in. rectangle. Seal seams and perforations. Bake at 375° for 10 minutes or until golden brown. Cool on a wire rack.
  • In a small bowl, combine the mayonnaise, cream cheese and dill until blended; spread over crust. Top with vegetables of your choice. Sprinkle with olives and cheeses. Cover and chill at least 1 hour. Cut into slices. Refrigerate leftovers.
Nutrition Facts
1 piece: 234 calories, 16g fat (6g saturated fat), 22mg cholesterol, 501mg sodium, 14g carbohydrate (4g sugars, 1g fiber), 7g protein.

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