Easy Cold Veggie Pizza Appetizer
This cold veggie pizza is the PERFECT easy appetizer to serve a crowd. You can even pick and choose the vegetables you love and have on hand to top it with.
- 1 8 oz can Pillsbury Crescent Dough sheets
- 4 oz cream cheese room temperature
- ⅓ cup sour cream OR mayonnaise
- ½ packet (14g) creamy dill seasoning dip mix I use the Club House brand
- 1 teaspoon dried dill
- ¼ teaspoon onion powder
- ¼ tsp salt
- 2 cups diced chop vegetables*
Preheat oven to 375F. Line a large baking sheet with foil or parchment paper.Unroll the crescent dough and spread it into one sheet on the pan. Use your fingers to close the seams in the dough. Bake according to package direction (likely between 8-10 minutes) until the crust is golden brown. Let it cool COMPLETELY before adding the cream cheese mixture. Once your cream cheese has softened at room temperature, combine it, along with the sour cream (or mayo), half the seasoning package, dried dill, onion powder, and salt. Mix well, and once it's all combined and the crust is cooled, spread the cream cheese mixture on the crust with a spatula. Top with diced veggies. Use a pizza cutter to cut the cold veggie pizza into squares of your choice (I cut mine into 12). Refrigerate until ready to serve.Optional: top with ¼ cup of shredded cheddar cheese for even more cheesy goodness.
*I use broccoli, red and yellow peppers, cucumbers, and shredded carrots.
Please see "options" heading in the body of this post for more ideas and info.