Cool Veggie Pizza
A Pampered Chef classic! Easy, delicious appetizer that's a hit with everyone and can be made with nearly any combo of seasonal veggies.
Ingredients
- 1 pkg (8 oz./250 g) refrigerated crescent rolls
- 1 pkg (8 oz./250 g) cream cheese, softened
- 1 tbsp (15 mL) mayonnaise
- 1 garlic clove, pressed
- 1 tsp (5 mL) All-Purpose Dill or dried dill weed
- Salt and ground black pepper to taste
- 2 cups (500 mL) assorted sliced or diced fresh vegetables such as broccoli, cauliflower, cucumber, green or red bell pepper, tomato, green onions, mushrooms, carrot, zucchini, or yellow summer squash
Directions
- Preheat the oven to 350°F (176°C). Unroll the crescent dough and separate it into eight triangles. On a Pizza Stone, arrange the dough triangles in a circle with points in the center and wide ends toward the outside. Roll the dough into a 12" (30-cm) circle, pressing the seams together to seal. Bake for 12-15 minutes or until light golden brown. Remove from the pan from the oven and let cool completely.
- Combine the cream cheese, mayonnaise, garlic, and All-Purpose Dill. Season with salt and black pepper and mix well. Spread the cream cheese mixture evenly over the cooled crust.
- Sprinkle the vegetables over the prepared crust. Cut the pizza and serve.