Cold Veggie Pizza

Posted on January 30, 2009. Filed under: Appetizers |

I was given this recipe by a friend a couple of years ago. At first I was sceptical because I hate mayonnaise. But I soon came to realize that mayo is in many things I love. So too bad, suck it up and just eat the dang food. And every since trying this, I have made it for so many parties because I love it so much.

Guests are always happy to devour this! Make it for your next shin dig and I bet it will be gone before you know it. You can substitute any of the veggies too, so don’t let one of the ingredients scare you away.

Serves 10-15
2 tubes refrigerated crescent rolls
8 ounces lite cream cheese
1/2 c. non fat Greek yogurt (or sour cream)
1/2 c. mayo
1 tbsp Italian Seasonings
1 tsp garlic powder
1. chopped uncooked broccoli
1 can artichokes in water, drained, chopped
1/ c. julienned carrots
1/2 c. red onion, diced
1/2 c. red bell pepper, diced
1/2 c. cauliflower, chopped
1/4 c. green onions, chopped

Preheat oven to 350 degrees.

Unroll the tube of crescent rolls and separate all the triangles. On a large pizza stone or baking sheet, arrange the triangles in a circle. Point the tip of the triangle tot he middle of the circle, and the 2 point edge on the outside. With the first roll, arrange them so it looks like a pin wheel, where you have a space in between every inverted triangle. With the second tube, fill in the pin wheel space with the new triangle pieces. So it will be a large circle. Push the pieces together with a fork to make sure they don’t come apart from each other.

Bake for 10-15 minutes. Until it is golden brown. Allow it to cool completely.

Combine the cream cheese, yogurt, mayo, seasoning and garlic in a small bowl. Spread this onto the crescent crust.

Top with all the veggies. Slice the ‘pizza’ into pizza slices or squares. And watch this be gobbled up.


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