Best Cold Veggie Pizza Recipes

Cold Veggie Pizza image

Provided by Sarafina

Time 40m

Yield 15 serving(s)

Number Of Ingredients 12

2 (8 ounce) packages refrigerated reduced-fat crescent rolls
2 (8 ounce) packages low-fat cream cheese
1 cup light mayonnaise
1 (1 ounce) package Hidden Valley Ranch dip
2 1/2 cups shredded cheddar cheese
broccoli
cauliflower
carrot
onion
green pepper
red pepper
celery

Steps:

Nutrition Facts : Calories 208, Fat 18.6, SaturatedFat 9.2, Cholesterol 48.4, Sodium 365.1, Carbohydrate 2.5, Sugar 0.8, Protein 7.8

Summertime Cold Veggie

Provided by Nancy Gregory

Time 40m

Number Of Ingredients 6

2 tube(s) refrigerated crescent rolls
1 pkg ranch style dressing mix
1 pkg 8 ounce, cream cheese, softened
1 c sour cream, fat-free
2 c various raw veggies (see below)
1 c finely shredded cheddar cheese

Steps:

1. PREP, part one: Preheat oven to 350* Lightly grease/spray jelly roll sized pan. Pat out the two rolls of refrigerated crescent rolls, sealing the perforations as you go. Bake until golden brown, 10-12 minutes.
2. PREP, part two: Thinly slice various raw veggies (I like them nearly paper thin, if possible). I use: sweet purple or Vidalia onions, sweet yellow or orange peppers, broccoli, shredded carrots, cherry tomatoes (just cut in half) and every now and then, mushrooms and black olives.
3. While the crust is cooling, whip the softened cream cheese, then add the sour cream and ranch dressing mix. Mix until thoroughly blended and slightly "airy". **NOTE: You can add a couple of tablespoons of already-prepared ranch dressing or mayo to make it easier to spread, if needed.**
4. When the crust is cooled, spread the cream cheese mixture evenly over the crust. Arrange the sliced veggies over the crust and cream cheese mixture. Sprinkle the finely shredded cheddar over top. Serve within one hour as the crust will begin to get soggy. This is SO refreshing at picnics (Memorial Day and Independence Day are my favorites for this) along with a watermelon filled with cut up fruit!

Cold Veggie Pizza image

Provided by Jenni K

Time 50m

Number Of Ingredients 10

2 pkg crescent rolls
8 oz cream cheese, softened
1 c mayonnaise
8 oz sour cream
1 oz envelope dry ranch dressing seasoning (not dip)
broccoli florets
cauliflower florets
carrots
6-8 oz shredded cheese
black olives, sliced

Steps:

1. Roll out crescent rolls to make a crust on a cookie sheet. Bake at 350 for 15 minutes until it's golden brown. Let cool.
2. Blend together cream cheese, mayo, sour cream, and ranch seasoning. Spread over cooled crust.
3. I get the 12 oz mixed bag of prewashed broccoli, cauliflower, and carrots. Add it to a food processor (in batches, if needed) and pulse to dice veggies.
4. Top the pizza with veggies, shredded cheese, then black olives.
5. Cut into squares & enjoy!

COLD VEGGIE PIZZA image

Yield Serves 9

Number Of Ingredients 7

Pillsbury cresent dough,pizza dough,or other.
1 pkg. soft cream cheese, plain or any spiced/vegetable flavor
(if using plain, add seasonings you enjoy; like garlic, dill, or curry)
1 1/2 tsp.mayonnaise
salt and pepper to taste
2 cups of assorted raw veggies, chopped or grated
1/3 cup grated cheese, your choice.

Steps:

Preheat oven to 350 degrees. Open dough, and roll out to a size of 10" square. (crescents can be arranged into a circle) Place on a baking sheet and bake 12-15 minutes. Cool. Cream cheese with mayonnaise. Add any additional spices/herbs. Spread over crust. Sprinkle on your prepared chopped veggies. Now grated your cheese on top for a garnish. Enjoy being creative!