VEGGIE PIZZA RECIPE | ALLRECIPES
I never have leftovers when I serve this. You can use low-fat or nonfat sour cream for this recipe if you'd like.
Provided by MERRI C
Categories Main Dishes Pizza Recipes
Total Time 2 hours 25 minutes
Prep Time 25 minutes
Yield 16 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a jellyroll pan with non-stick cooking spray.
- Pat crescent roll dough into a jellyroll pan. Let stand 5 minutes. Pierce with fork.
- Bake for 10 minutes, let cool.
- In a medium-sized mixing bowl, combine sour cream, cream cheese, dill weed, garlic salt and ranch dip mix. Spread this mixture on top of the cooled crust. Arrange the onion, carrot, celery, broccoli, radish, bell pepper and broccoli on top of the creamed mixture. Cover and let chill. Once chilled, cut it into squares and serve.
Nutrition Facts : Calories 196.3 calories, CarbohydrateContent 16 g, CholesterolContent 35.7 mg, FatContent 12.6 g, FiberContent 1.6 g, ProteinContent 4.8 g, SaturatedFatContent 7.8 g, SodiumContent 358.6 mg, SugarContent 1.4 g
EASY CRESCENT VEGGIE PIZZA RECIPE - PILLSBURY.COM
This top-rated, much-loved easy crescent roll veggie pizza is a favorite go-to for potlucks, tailgate parties, showers, girls’ weekends—basically wherever there's a hungry crowd. Plus cold veggie pizza is a brilliant way to use up whatever veggies you have at the ready. To personalize your veggie pizza toppings, use your leftover veggies or latest garden harvest.
Provided by Pillsbury Kitchens
Total Time 1 hours 10 minutes
Prep Time 20 minutes
Yield 32
Number Of Ingredients 9
Steps:
- Heat oven to 375°F.
- If using crescent rolls: Unroll both cans of dough; separate dough into 4 long rectangles. In ungreased 15x10x1-inch pan, place dough; press in bottom and up sides to form crust. If using dough sheets: Unroll both cans of dough. In ungreased 15x10x1-inch pan, place dough; press in bottom and up sides to form crust.
- Bake 13 to 17 minutes or until golden brown. Cool completely, about 30 minutes.
- In small bowl, mix cream cheese, sour cream, dill and garlic powder until smooth. Spread over crust. Top with vegetables. Serve immediately, or cover and refrigerate 1 to 2 hours before serving. Cut into 8 rows by 4 rows.
Nutrition Facts : Calories 90 , CarbohydrateContent 6 g, CholesterolContent 10 mg, FatContent 1 , FiberContent 0 g, ProteinContent 2 g, SaturatedFatContent 3 g, ServingSize 1 Appetizer, SodiumContent 135 mg, SugarContent 1 g, TransFatContent 1 g
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EASY CRESCENT VEGGIE PIZZA RECIPE - PILLSBURY.COM
From pillsbury.com
Reviews 4.5
Total Time 1 hours 10 minutes
Calories 90 per serving
- In small bowl, mix cream cheese, sour cream, dill and garlic powder until smooth. Spread over crust. Top with vegetables. Serve immediately, or cover and refrigerate 1 to 2 hours before serving. Cut into 8 rows by 4 rows.
SUPREMELY VEGGIE PIZZA RECIPE | COOKING LIGHT
From cookinglight.com
Total Time 1545 minutes
Calories 382 per serving
- Place 3/4 cup warm water in the bowl of an electric stand mixer fitted with the dough hook attachment. Add flours; mix on medium speed until combined, about 20 seconds. Cover, and let mixture stand 20 minutes. In a small bowl, mix yeast and remaining 1/4 cup water; let stand until bubbly, about 5 minutes. Add yeast mixture, 1 tablespoon oil, and 1/2 teaspoon salt to flour mixture; mix until a soft dough forms. Place dough in a large bowl coated with cooking spray; place plastic wrap coated with cooking spray directly on surface of dough. Chill 24 hours. Let dough stand 1 hour, covered, until dough reaches room temperature. Place dough on a lightly floured surface; roll into a 14- x 11-inch rectangle. Press dough into bottom and partially up sides of a 13- x 9-inch metal baking pan coated with cooking spray. Place a baking sheet in oven on bottom rack. Preheat oven to 450°F. (Do not remove baking sheet while oven preheats.) Toss together eggplant, zucchini, squash, 1 1/2 teaspoons oil, and remaining 1/4 teaspoon salt on a separate rimmed baking sheet; spread in a single layer. Bake at 450°F for 15 minutes or until tender, turning once halfway through. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high. Add onion and bell pepper. Cook, stirring often, until tender, about 4 to 5 minutes. Spread pizza sauce over dough, leaving a 1/2-inch border; top evenly with spinach. Sprinkle mozzarella over spinach. Arrange eggplant, zucchini, and squash slices alternately over cheese. Top evenly with onion and bell pepper mixture. Brush remaining 2 tablespoons oil over dough border. Place baking pan on preheated baking sheet; move to middle oven rack. Bake at 450°F for 22 to 23 minutes. Cut into 6 squares.
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