Cold Veggie Pizza
Cold Veggie Pizza is an easy, fun and flavorful way to eat your vegetables. It's a party food classic that can also be served as an appetizer, snack, lunch, or even a light dinner.
Servings: 12 snack-sized servings
Estimated Calories: 153
Ingredients
- 1 (8-ounce) package refrigerated crescent roll dough
- 1 (8-ounce) package cream cheese, softened
- ½ cup sour cream
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried dill
- ½ teaspoon dried chives
- ½ teaspoon dried parsley
- ¼ teaspoon seasoned salt, add more or less to taste
- ¼ teaspoon black pepper, add more or less to taste
- ½ cup chopped raw broccoli, about ½-inch pieces
- ½ cup chopped raw cauliflower, about ½-inch pieces
- ½ cup shredded carrots
- ½ cup quartered grape tomatoes
- 2 tablespoons finely diced purple (red) onions
Instructions
- Preheat the oven to 375°F.
- Line a 9x13-inch rimmed baking sheet with parchment paper.If you don't have parchment paper, spray the pan lightly with cooking spray.
- Remove the crescent roll dough from the tube and unroll. Place the dough on the baking sheet and press the seams together to form one large rectangular piece of dough. Gently press the dough out toward the edges of the pan (it doesn't have to go all the way to the edges, but get as close as you can without the dough getting too thin or tearing).
- Bake for 9-12 minutes or until the crust is golden brown.
- Remove the pan from the oven and place on a wire cooling rack. Allow the crust to cool completely on the pan (this will take about 20 minutes).
- While the crust is cooling, in a medium bowl, mix together the softened cream cheese, sour cream, garlic powder, onion powder, dill, chives, parsley, seasoned salt, and black pepper until smooth and well-combined. Taste and adjust seasoning if needed.
- Once the crust has cooled, spread the cream cheese mixture evenly over the crust, leaving a small border around the edges.
- Top the cream cheese mixture with the veggies, spreading each one out evenly so that every piece of pizza will have some of each veggie on it. Very gently press down on the veggies so that they will adhere to the cream cheese mixture.
- Cover the pizza with plastic wrap and refrigerate for at least one hour or until ready to serve (to chill the pizza and to allow the flavors to meld).
- Cut the pizza into 12 pieces; serve cold.
Recipe Notes
- Best when served the day you make it, and best when served chilled!
- Since there is dairy in this recipe, don't leave it sit out at room temperature for longer than 2 hours (if it is very warm out, even less than that).
- Traditional versions of this recipe call for packaged dry ranch dressing mix. If you'd rather use this instead of all the herbs and spices, use half of a one-ounce packet (or to taste).
- These veggies not your favorites? Feel free to use any combination of veggies that you like! You want about 2 heaping cups total.
- Want cheese? Add ½ cup of shredded cheddar or mozzarella to the toppings.
- If you're serving a crowd, double the recipe, use two 9x13-inch baking pans, and divide everything between the two pans.
- Store leftovers in the refrigerator, covered, for up to 3 days. The sooner you eat it, the better!
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