Crescent Veggie Pizza
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This crescent veggie pizza is another recipe that will perfect to serve as part of a tea party. I recently purchased two new tubs of Kraft Philadelphia cream cheese. They had two new flavors that sounded fabulous, spinach and artichoke and sun dried tomato and basil. I wanted to use them to make a crescent veggie pizza recipe that I had.
Now the recipe calls for a mixture of cream cheese, ranch dressing mix, and milk. However, I have substituted that for the spreadable tubs of flavored cream cheese. It is fabulous with the garden vegetable flavor and onion and chive flavor. I’ve used those flavor and I was really excited to try these new flavors in the recipe.
I used 1 tube of crescent creations dough and cut it in half. Then I put each half in a 8 inch square baking dish instead of the one in a 9 x 13 pan the recipe calls for. I first wanted to taste the cream cheese by itself in order to get an idea of what veggies to put on the pizza.
The sun dried tomato basil version.
With the first initial tasting I loved the spinach artichoke the most.
I used half a tub to spread onto the pizza. Now I line to cut the pizza into squares before topping them with the veggies. It makes it so each square turns out nice and pretty. I also line my baking pan with foil. This way I can easily remove the crust from the pan and make beautifully shaped squares. You can make the squares as big or as little as you like.
The spinach and artichoke version.
The spinach version had a runnier consistency while the tomato basil had a firmer texture. On the spinach artichoke pizza I put carrots, tomatoes, and cucumber. On the tomato basil version, I put tomato, green pepper, and mushroom. Then I tried each pizza. I actually preferred the tomato basil version. My oldest son preferred this version too, but my Hubby liked the spinach version better. I have to tell you though I have been eating the spinach artichoke one on Triscuit crackers for lunch and loving it. I haven’t eaten the tomato basil with crackers yet, but I will.
Crescent Veggie Pizza
Real Mom Kitchen
Ingredients
- 1 8 oz tube of crescent rolls
- 1 8 oz cream cheese, softened
- 1 envelope Ranch Salad Dressing Mix
- 2 Tbsp. Milk
Instructions
- Cut veggies of your choice such as, broccoli, tomatoes, cucumber, zucchini, summer squash, tomatoes, carrots cauliflower, mushroom, green and red pepper, olives. I like a good variety of color.
- Unroll crescent dough and press into a 9x13 inch pan sprayed with nonstick spray. Be sure to seal seams. Bake at 375 for 11-13 minutes or until golden brown. Cool crust completely. Beat cream cheese, dressing mix, and milk until smooth. Spread over cooled crust and top with cut veggies. Refrigerate 1 hour before serving. Cut into squares to serve.
