Cold Veggie Pizza App
- Number of Servings: 16
Ingredients
1 tsp Dill weed, dried 1 tsp Garlic powder 1 tsp Onion powder 2 tsp Parsley, dried 1 dash Pepper, black 1 spear (about 5" long) Broccoli, fresh 1 cup, chopped Carrots, raw 1 cup Cauliflower, raw 1 stalk, large (11"-12" long) Celery, raw 0.50 cup slices Cucumber (with peel) 1 cup, chopped Onions, raw 1 cup, strips Green Peppers (bell peppers) 1 slice, medium (1/4" thick) Red Ripe Tomatoes 1 pepper, large (3-3/4" long, 3" dia) Yellow Peppers (bell peppers) 1 tbsp chives, dried 16 oz Neufchatel Cheese (reduced fat cream cheese) 0.25 tsp Salt, Sifto Table Salt 0.25 cup Cheese, Kraft 2% Milk Reduced Fat Shredded Cheddar 1 serving Crescent Roll - Reduced Fat (1 roll) 74 gram(s) bell pepper, red, sweet, raw 8 serving Best Foods Mayo-Low Fat(Reduced Fat)-1 tbsp 8 tbsp Sour Cream, reduced fat
Preheat oven to 375ºF. Line a 11-inch by 17-inch or larger baking sheet with parchment paper or aluminum foil. Unroll crescent roll triangles and arrange into rectangles to from a crust, pressing the seams together.
Bake the crust according to the package instructions, about 12 to 15 minutes or until golden brown. Remove from oven and cool completely, at least 30 minutes.
Meanwhile, in a medium bowl, combine cream cheese, sour cream,mayonnaise, and dry seasonings. Chill in refrigerator to blend flavors while crust cools.
Spread the cream cheese mixture over the cooled crust. Top with broccoli, cauliflower, cuumber, peppers,tomatoes, and carrots. Sprinkle with cheese and any additional vegetables, if using.
Chill at least one hour before slicing to serve. A rotary cutter is an easy way to cut your pizza.
Recipe Notes
To make ahead, bake the crust, cool completely, and cover with plastic wrap overnight. The cream cheese mixture can be made up to 1 day in advance, and all vegetables can be prepped in advance too.
Serving Size: 16 servings
Bake the crust according to the package instructions, about 12 to 15 minutes or until golden brown. Remove from oven and cool completely, at least 30 minutes.
Meanwhile, in a medium bowl, combine cream cheese, sour cream,mayonnaise, and dry seasonings. Chill in refrigerator to blend flavors while crust cools.
Spread the cream cheese mixture over the cooled crust. Top with broccoli, cauliflower, cuumber, peppers,tomatoes, and carrots. Sprinkle with cheese and any additional vegetables, if using.
Chill at least one hour before slicing to serve. A rotary cutter is an easy way to cut your pizza.
Recipe Notes
To make ahead, bake the crust, cool completely, and cover with plastic wrap overnight. The cream cheese mixture can be made up to 1 day in advance, and all vegetables can be prepped in advance too.
Serving Size: 16 servings
Nutritional Info Amount Per Serving
- Calories: 116.8
- Total Fat: 8.2 g
- Cholesterol: 24.2 mg
- Sodium: 255.9 mg
- Total Carbs: 8.3 g
- Dietary Fiber: 1.1 g
- Protein: 3.5 g