Cool Veggie Pizza Appetizer
A refrigerated crescent dough is baked and spread with a creamy Ranch cream cheese layer and topped with a mix of fresh, raw veggies and cheddar cheese.
Prep Time 20 minutes
Cook Time 10 minutes
Cooling 30 minutes
Total Time 30 minutes
Servings 24 servings
- 2 8-oz. pkg. refrigerated crescent rolls
- 2 8-oz. pkg. cream cheese softened
- 1 1-oz. pkg. Ranch-style dressing mix
- 2 carrot finely chopped
- 1/2 red bell pepper chopped
- 1-1/2 cups fresh broccoli florets chopped
- 1/2 cup green onions chopped
- 1 cup cheddar cheese finely shredded
Preheat oven to 375 degrees.
Roll out crescent rolls onto 2 large non-stick baking sheets. Stretch and flatten to form a single rectangular shape and pinch together seams. Bake 10 minutes, or until golden brown. Allow to cool about 30 minutes.
Combine cream cheese and Ranch-style dressing mix and spread the mixture over the cooled crusts.
Chop veggies or pulse in food processor (be careful not to over do if using the food processor). Sprinkle veggies over cream cheese layer and then top with the cheese. Chill in the refrigerator approximately 1 hour. Cut into bite-size squares to serve. Makes 48 squares.
Calories: 24kcal | Carbohydrates: 1g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 38mg | Potassium: 38mg | Fiber: 1g | Sugar: 1g | Vitamin A: 20.1% | Vitamin C: 6.7% | Calcium: 3.8% | Iron: 0.6%