Veggie Pizza #mycookbook. Unroll crescent roll dough into one long rectangle. Veggie pizza is my favorite appetizer. The one thing that makes this recipe different from others I've made is that it uses vegetable soup mix rather than Italian or ranch dressing.
Plus cold veggie pizza is a brilliant way to use up whatever veggies you have at the ready.
To personalize your veggie pizza toppings, use your leftover veggies or latest garden harvest.
At home, or rather in your backyard, the grill is the way to go.
You can cook Veggie Pizza
#mycookbook using 9 ingredients and 4 steps. Here is how you achieve it.
Ingredients of Veggie Pizza #mycookbook
- Prepare 2 (8 oz.) of pkg. refrigerated crescent rolls.
- It's 2 (8 oz.) of pkg. cream cheese, softened.
- It's 1 (1 oz.) of pkg. Ranch-style dressing mix.
- You need 2 of carrots, finely chopped.
- Prepare 1-1/2 cups of fresh broccoli florets, chopped.
- You need 1 cup of finely shredded cheddar cheese.
- It's of Can use any veggies on this.
- It's half of I like to put some Cherry tomatoes cut in.
- You need of For a spicy pizza, use the spicy ranch packet seasoning.
The heat of a hot grill is perfect, and makes it possible to make incredible pizza at home.. The Veggie Pizza works best with Finely chopped vegetables. My mother has been making these for quite some time. This veggie pizza is quicker and healthier than delivery!
Veggie Pizza #mycookbook instructions
- Preheat oven to 375 degrees.
- Roll out crescent rolls onto 2 large non-stick baking sheets. Stretch and flatten to form a single rectangular shape and pinch together seams. Bake 10 minutes, or until golden brown. Allow to cool about 30 minutes..
- Combine cream cheese and Ranch-style dressing mix and spread the mixture over the cooled crusts..
- Chop veggies or pulse in food processor (be careful not to over do if using the food processor). Sprinkle veggies over cream cheese layer and then top with the cheese. Chill in the refrigerator approximately 1 hour. Cut into squares (recipe makes just one pizza, these are two different pizza from different times I made them.).
This pizza starts with a base of my whole wheat pizza dough. As an alternative, use one pound of store-bought pizza dough, which you can divide by two to follow my recipe exactly (or just make one large pizza—that also works with store-bought dough). Assemble: Roll out pizza dough onto parchment paper, lightly brushing the top with remaining oil. Spread on tomato sauce, sprinkle with cheese, then top with all your veggies. We pile veggies onto flatbread for a fun way to eat healthier.