Crescent Roll Veggie Pizza
These crescent roll veggie pizza squares are a classic cold appetizer made with a buttery crescent roll crust, creamy herb cream cheese spread, and fresh vegetables. Easy to make ahead, they're perfect for holiday entertaining, potlucks, and family gatherings.
Equipment
- Mixing bowl
- Cookie sheet 11 inch by 15 inch
- Lemon zester
- Off-set spatula
Ingredients
- 2 rolls low fat pilsbury crescent rolls or regular
- 8 oz light cream cheese softened
- 2 tsp mayo
- 1 tbsp. minced garlic
- 1 tbsp. dried dill or 3 tablespoons fresh chopped dill
- 2 tsp grated lemon zest
- 2 cups mixed chopped vegetables such as cucumber broccoli, bell peppers, onion
Instructions
- Preheat oven to 350 degrees. Unroll crescent rolls and arrange on a large baking sheet (11 by 15 inch). Roll or press to seal seems and to cover entire baking sheet. Bake for 15-18 minutes, until lightly browned. Allow to cool.
- While crust is baking, chop veggies into small pieces for appetizer size squares or larger bite size pieces if serving as a main course.
- In a medium bowl, mix together cream cheese, mayonnaise, garlic, dill and lemon zest until well combined and smooth. Using an offset spatula spread cream cheese mixture over the crust.
- Sprinkle veggies over cream cheese layer and lightly press down. Cover with foil and refrigerate for one hour before slicing. Cut into squares any size you like. I cut into 16 squares for appetizer portions or 6 to 8 slices if serving as a main for lunch or dinner.
Notes
These have the best texture when served the day they're made however are a bit softer but still delicious if stored tightly wrapped in the refrigerator for 1 to 2 days.
These do not freeze well.
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https://www.redcottagechronicles.com/recipe/veggie-cream-cheese-squares/