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Cold Vegetable Pizza

SUBMITTED BY: Leslie Hampel

"This is one of my favorite vegetable recipes. Even youngsters love it. I've made it for a light lunch and served it as an hors d'oeuvre at a get-together."

RECIPE RATING:

Read Reviews (7)

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PREP TIME	15 Min
COOK TIME	10 Min
READY IN	25 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS

2 (8 ounce) cans refrigerated crescent rolls
1 cup mayonnaise
1 (8 ounce) package cream cheese, softened
1 tablespoon dill weed
2 1/2 cups sliced vegetables (squash, mushrooms, carrots, radishes, cucumber)
1/2 cup sliced ripe olives
3/4 cup shredded Cheddar cheese
3/4 cup shredded mozzarella cheese

DIRECTIONS

Unroll the crescent rolls and place in an ungreased 15-in. x 10-in. x 1-in. baking pan. Flatten dough to fit the pan, sealing seams and perforations. Bake at 375 degrees F for 10 minutes or until golden brown. Cool.
In a small mixing bowl, beat the mayonnaise, cream cheese and dill until smooth; spread over crust. Top with the vegetables of your choice. Sprinkle with olives and cheeses; press lightly. Cover and chill for at least 1 hour. Cut into squares.

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REVIEWS

Reviewed on Nov. 28, 2007 by howswedeofme

I make cold veggie pizzas ALL the time using the crescent rolls as a crust, but instead of... MORE

Reviewed on Dec. 5, 2006 by GINAH1

This is always a favorite. Sometimes, I add dry Ranch dressing mix to the cream cheese/mayo... MORE

Reviewed on Dec. 30, 2006 by Marilyn

Very good recipe and very easy to make. I used the following: green onion, cucumbers, shredded... MORE

Reviewed on Apr. 20, 2008 by Christie

Ok, so I had something like this 2 years ago at a Superbowl party. I was ecstatic when I... MORE

Reviewed on Dec. 4, 2007 by MOE123

Just like Pampered Chef. I'm bringing this as an appetizer to offset the tons of sweets at a... MORE

Reviewed on Aug. 8, 2007 by sodasmith

One of my favorites to bring to events. Made it several times. MORE

Reviewed on Dec. 6, 2006 by Chuck

VERY GOOD!!!!!!!!!! Similiar perhaps from the Pampered Chef MORE