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Crescent Roll Veggie Pizza Appetizer

Updated: Apr 1, 2022



Once again, we have called upon our mother's amazing recipe repertoire to bring you a delectable treat that is sure to please! This has been our mother's go to party contribution for the past 30 years or more, and it is always a hit. Quick and easy to make, the recipe also goes a long way and still tastes great as leftovers, not that there is ever any left. Enjoy!


Prep time: 15-20 minutes, plus 30 minutes of cooling

Bake: 375 degrees for 10 minutes



Ingredients:

2 8 oz tubes of crescent rolls

8 oz of sour cream

8 oz of cream cheese

1 package of dry Italian dressing mix

1 cup of finely chopped broccoli*

1 cup of finely chopped carrots*

1/2 cup of finely chopped bell pepper*

Shredded cheese- I like Monterrey jack and Cheddar*


Instructions:

  • Open crescent roll tubes and spread them out in a slightly greased 15.5 inch x 10.5 inch jelly roll pan or cookie sheet.

  • Pinch the seams of the crescent rolls together so they will bake together and not separate.

I made a double batch, this pan is larger than the recommended size so don't worry

when yours doesn't look exactly like this

  • Place in a preheated oven set to 375 degrees and bake for 10 minutes or until the pastry is golden brown.

  • While the pastry is cooking, prepare the toppings.

  • In a bowl combine: Cream cheese, sour cream, and Italian dressing packet. Mix with an electric mixer until smooth and thoroughly incorporated. Set aside.

  • Chop the vegetables.

  • When the crust is done baking, set it aside and allow to cool. Once cool, spread the cream cheese mixture evenly over top.

  • Evenly spread the chopped vegetables over top and then finish off with a sprinkling of cheese

  • Slice into squares, serve, and enjoy! Be sure to refrigerate if not immediately serving. I actually prefer it served with a bit of a chill.


Prep the vegetables while the crust cools


Once cooled, spread the cream mixture over the golden crust then

top with the vegetables and cheese


* The best part of this recipe is it is highly modifiable. Top it with whatever vegetables you like or have on hand. You can even throw on green onions, olives, or pepperoni if you so desire. Go wild. Don't have Italian mix, but you do have a Ranch packet? That'll work. I personally prefer to use a Monterrey Jack/Cheddar blend, but whatever cheese you like will do just fine. And I'll be honest, I don't waste my time with measuring the vegetables. I just chop whatever amount I have the patience for and call it good. It's hard to mess this one up!


Plenty of cooks have their own versions, you can check out a couple of these variations here if you feel you need some cross references: Lemon Tree Dwelling, Pillsbury.


I'll finish this article the same way it started...with this picture


Have a recipe to share? Please email us at TheFountainwoodForum@gmail.com

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