Cold Veggie Pizza Appetizer (Print Version)
# Ingredients:
→ For the Crust
01 -
1 tube (8 oz) refrigerated crescent dough
→ For the Creamy Herb Spread
02 -
8 oz cream cheese, brought to room temperature
03 -
1/2 cup mayo
04 -
1 teaspoon dried parsley flakes
05 -
1/2 teaspoon dried dill
06 -
1/2 teaspoon garlic powder
07 -
1/2 teaspoon onion powder
08 -
1/2 teaspoon dried minced onion
→ For the Toppings
09 -
2 cups assorted fresh vegetables, diced small (try broccoli florets, cauliflower, shredded carrots, bell peppers, cherry tomatoes, sliced black olives, and green onions)
10 -
1 cup shredded cheddar
# Instructions:
01 -
Set your oven to 375°F and position the rack in the center. Lay out a sheet of parchment paper or foil on your counter to work on.
02 -
Open up the crescent dough and arrange the triangular pieces on the parchment to form a rectangle roughly 8x12 inches. Use a rolling pin to gently press everything together so the seams disappear. Transfer the parchment with your dough onto a baking sheet.
03 -
Pop the crust in the oven and bake for 8 to 12 minutes, turning the pan once halfway through, until it turns a beautiful golden color. Take it out and let it cool down completely—this takes about half an hour.
04 -
While the crust cools, grab a medium bowl and blend together the softened cream cheese, mayo, parsley, dill, garlic powder, onion powder, and minced onion until smooth. Stick this in the fridge so the flavors can mingle.
05 -
Once the crust is totally cool, spread your herb mixture evenly across the top. Scatter your chopped veggies over everything, then finish with a generous sprinkle of shredded cheddar.
06 -
Cut the pizza into 24 small squares and keep it refrigerated until you're ready to serve. Pro tip: use that same parchment paper to layer between slices when storing in a container.
# Notes:
01 -
This recipe creates 24 bite-sized squares (about 2x2 inches each) perfect for parties or snacking.
02 -
Feel free to load up on extra vegetables—the more colorful, the better! Broccoli and cauliflower are the stars here, but don't hold back on those bell peppers, tomatoes, or olives.
03 -
You can swap in half a packet of ranch dressing mix if you prefer, or double the recipe and use the whole packet.
04 -
Leftovers stay fresh in the fridge for up to 4 days when covered properly.