Today begins our weekend of holiday parties! We’re looking forward to celebrating the season with family and friends, and we are bringing this yummy appetizer to our first party tonight! I started with this recipe, then made my own modifications…
Veggie Pizza
Crust
2 – 8oz cans refrigerated crescent rolls (we accidentally picked up breadsticks at the store today, but they worked great!)
Sauce
1 – 8oz package cream cheese (softened)
1 – 13oz container veggie dip (I used dill, but there are a lot of yummy flavors out there!)
¼ tsp garlic powder
½ can chopped black olives (or you can add them as a topping instead, but they distribute more evenly this way)
Toppings
(these amounts are approximate – add more/less/different as you like)
1 cup broccoli florets, blanched and cooled (I used one head of broccoli and just cut off the tops nice and small)
1 cucumber (peeled, seeded, quartered and sliced. If you cut the cucumber in half the long way after you peel it, you can scoop out the seeds with a spoon – makes it easy and the pizza is less messy/soggy)
¾ cup carrots, shredded (I put baby carrots or matchstick carrots through the food processor until they are nice little chunks – no peeling, no shredded knuckles!)
¼ red onion, diced (if you like onion)
½ cup shredded mozzarella cheese
½ cup shredded cheddar cheese
Preheat oven to 375° (350° for the bread sticks).
Unroll crescent roll dough and press into a 15x10x1 baking pan (cookie sheet with sides). I fit it in the best by placing the first can as a whole in the upper left corner, then breaking the second can in to 4 rectangles and fitting it around the sides. Press dough into pan and up the sides.
Bake for 13-17 minutes until golden brown, but keep an eye on it – mine only took 10 minutes.
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Allow crust to cool in pan for at least 30 minutes.
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Mix sauce ingredients together (I found a mixer works best – hand mixing cream cheese is a pain). Spread evenly over cooled crust.
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Evenly distribute toppings over sauce.
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Serve immediately or chill for an hour or two. Cut 8 rows by 4 rows.
Makes 32 appetizers.
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