Does anyone have a recipe for a vegetable pizza that uses Pillsbury crescent roll crust?
and also cream cheese with Hidden Valley ranch dip mixed in?
- 1 decade agoFavorite Answer
Take your Pillsbury rolls and spread them on a cookie sheet - Don't take them apart, but spread them out like a long piece of dough- take an egg white or egg substitute and fluff it a bit with a fork, then spread it on the dough - bake according to instructions for crescents. - Pay close attention so they don't burn
Once it is done and cooled take a mixture of cream cheese and ranch ( I usually use one 8oz package of cream cheese and enough ranch dressing to make it creamy enough to spread) and spread it over your pastry dough - top with desired veggies - YUM!
- MelissaLv 44 years ago
Easy Veggie Pizza INGREDIENTS 2 cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls or 2 cans (8 oz each) Pillsbury® Crescent Recipe Creations™ refrigerated flaky dough sheet 1 package (8 oz) cream cheese, softened 1/2 cup sour cream 1 teaspoon dried dill weed 1/8 teaspoon garlic powder 1/2 cup small fresh broccoli florets 1/3 cup quartered cucumber slices 1 plum (Roma) tomato, seeded, chopped 1/4 cup shredded carrot DIRECTIONS 1. Heat oven to 375°F. 2. If using crescent rolls: Unroll both cans of dough; separate dough into 4 long rectangles. In ungreased 15x10x1-inch pan, place dough; press in bottom and up sides to form crust. If using dough sheets: Unroll both cans of dough. In ungreased 15x10x1-inch pan, place dough; press in bottom and up sides to form crust. 3. Bake 13 to 17 minutes or until golden brown. Cool completely, about 30 minutes. 4. In small bowl, mix cream cheese, sour cream, dill and garlic powder until smooth. Spread over crust. Top with vegetables. Serve immediately, or cover and refrigerate 1 to 2 hours before serving. Cut into 8 rows by 4 rows.
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- 1 decade ago
This uses biscuits, but is really good. It sounds like a lot, but the flavors blend very well.
This cold appetizer pizza has a cream cheese layer topped with lots of colorful vegetables that add fiber and vitamins to your snack.
Nonstick spray coating
1 package (8) refrigerated buttermilk biscuits
1/2 of an 8-ounce package reduced-fat cream cheese (Neufchâtel), softened
1/4 cup reduced-calorie or nonfat mayonnaise dressing or salad dressing
1/2 teaspoon dried dillweed
1/8 teaspoon onion powder
1/8 teaspoon garlic powder
3/4 cup chopped fresh spinach
1/2 of a 7-ounce jar roasted red sweet peppers, drained and chopped (about 1/3 cup), or 1/3 cup diced pimiento, drained
2 cups desired fresh vegetables, such as broccoli flowerets, sliced carrot, jicama strips, sliced green onions, green sweet pepper strips, sliced and quartered yellow summer squash or zucchini, and/or cauliflower flowerets
Spray a 12-inch pizza pan with nonstick spray coating. For crust, place 7 biscuits in the pan near the edge forming a circle; place 1 biscuit in the center. Using fingers, press the biscuits into the pan to form a single crust. Bake in a 375° oven for 12 to 15 minutes or till light brown. Cool in pan.
Meanwhile, in a medium mixing bowl stir together cream cheese, mayonnaise or salad dressing, dillweed, onion powder, and garlic powder. Add spinach and roasted peppers or pimiento, stirring just till combined.
Spread the cream cheese mixture onto the cooled crust. Arrange vegetables atop cream cheese mixture. To serve, cut into wedges. Serve immediately. Or, cover and chill for up to 24 hours.
YieldMakes 12 servings
Estimated time (minutes) Total Time: 60
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- 5 years ago
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- Anonymous1 decade ago
The recipe that Mystic_Pink gave you, is what I do. I also like to add fresh garlic and salt and pepper :)
- 1 decade ago