Monday, May 30, 2011

May 30, 2011: Veggie Pizza Appetizer Recipe

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This recipe is one I adapted from a recipe on a can of crescent roll dough, back when Pillsbury was offering a sheet of dough rather than the separated triangles. I thought it was great because crescent rolls are so good for making many different recipes, in particular appetizers. I’m not sure if Pillsbury just isn’t making this product anymore or whether it’s just my local grocery store that doesn’t carry it.

The good news is that this recipe can still be made with crescent rolls and it’s still a real crowd pleaser. I served these as an appetizer for my Memorial Day barbecue.

Tip: This veggie pizza looks especially appealing when you use a variety of colors for the vegetables. For something extra special, try using orange and yellow bell peppers, Heirloom or sweet grape tomatoes, pimientos, red onions, and carrot peels in addition to the traditionally green veggies.


Veggie Pizza

2 cans crescent rolls
1 8-ounce brick cream cheese
1 cup sour cream
1 package dry Ranch dressing seasoning mix
1 t. garlic salt
About ¼ cup chopped parsley or chiffonade fresh cilantro, sage, or basil (depending on what type of veggies you are using)
1 small head broccoli
½ bell pepper
½ cup onion
6 radishes, thinly sliced
Curls from 1 large carrot, peeled
Variety of fresh, seasonal vegetables of your choice (see note above)

Preheat oven to 375 degrees.

Open the packages of crescent rolls and separate the two halves. Unroll the halves but don’t separate. Place the crescent rolls on a large, ungreased cookie sheet, abutting each other, to cover as much of the sheet as possible. Using your fingers, press the seams together. Use a rolling pin to spread the crescents out to a thin layer. Bake 10 to 15 minutes, until golden brown.
In this photo, I've used 19 crescent rolls in order to best fit the cookie sheet.

Meanwhile, mix together the softened cream cheese, sour cream, ranch dressing mix, and garlic salt.

Spread the cream cheese mixture over the warm crescent roll pastry.

Finally chop all vegetables. Sprinkle over the cream cheese-covered pastry. Top with herb chiffonade. Slice into 2 inch squares and refrigerate until cold.

Tip: For a variation, try using one cup this chipotle garlic ranch dressing recipe mixed with the cream cheese.

Makes ~18 squares.

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