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.
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 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
- 1 8 oz tube of crescent rolls
- 1 8 oz cream cheese, softened
- 1 envelope Ranch Salad Dressing Mix
- 2 Tbsp. Milk
- 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.