Reviewed: Apr. 22, 2009

These were very good. I couldn't quite figure out the two cans, small/or large baking sheet. One can, jelly roll pan. Walla , Walla, bing bang...After reading all the reviews... Needless to say, I was confused. So. I used one can on a baking sheet and pieced the crescent rolls to resemble a rectangular pizza crust. I baked for 12-15 minutes. I then topped with 1/3 sour cream and 1/3 mayo with the cream cheese. I didn't want to use all mayo because I have a slight taste aversion to mayo. I had no dill weed so I followed someone else's suggestion and used 1/2 package of dry ranch mix. I smeared the mixture on the on the bottom and I topped with green pepper, grape tomatoes (sliced), chopped broccoli, minced red onion and finally I shredded some carrots on top before adding the cheddar cheese. I also sprinkled some garlic powder on the top. Sliced and refrigerated. Very delicious. My kids enjoyed it. It's very pretty and colorful. I felt like fooling around with this recipe so I put a 2nd can in a pie pan and just unrolled all 8 crescent rolls and layed them in the pie pan with the tips overlapping in the middle. Baked 12-15 minutes. Same thing... Smeared the cream cheese/mayo/sour cream stuff and topped. This time I sprinkled the cheddar cheese first and then topped with my veggies. I actually preferred the rectangular pizza. When I made it in the pie pan the "crust" was more like deep dish. Will make again using the baking sheet. Thanks for sharing !

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paslea1987

Cooking Level: Expert

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Reviewed: Dec. 21, 2008

These is an easy, versatile recipe. I made the sauce with the cream cheese, halved the mayo, and added 1/3 cup of sour cream. I'm sure the consistency would have been very similar with all of the mayo, but I had fat free sour cream that I needed to use up. Additionally, I did not have minced onion, so I used onion powder instead. I used the required dill mix and garlic, though. I baked the crescent rolls for exactly ten minutes and spread the sauce on top. For the toppings, I added cauliflower, broccoli, onions, cheese, and a little green pepper. This was really good and easy, and is not bad served room temperature. A more hearty meal could be made by adding some shredded chicken to the top. Great recipe.

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Katie

Home Town: Warner Robins, Georgia, USA

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Reviewed: Oct. 20, 2008

Great! I used a ranch dip mix in place of the dill and spices.

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naomi

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Reviewed: Mar. 7, 2008

this is a great recipe. i sometimes make some variations with the cream cheese "sauce" i love garlic, ranch, dill, etc. i always make this at "bring a dish to pass" parties and there is never any left overs!

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JULI42298

Cooking Level: Expert

Home Town: Kenosha, Wisconsin, USA

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Reviewed: Feb. 19, 2008

I used the recipe for 'Golden crescent rolls' instead of pre-made dough and also used several additional vegetables as toppers. These were delicious!

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Scotsgirl

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Reviewed: Jan. 3, 2008

These are great, everyone always loves them. To save time I used a Ranch packet mixed in with the cream cheese (half of the Ranch packet mix). Make sure the cream cheese is room temp. or at least softened a bit. Oh yes, and use green onions. YUM!

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Erin

Cooking Level: Beginning

Home Town: Maple Grove, Minnesota, USA

Living In: Prior Lake, Minnesota, USA

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Reviewed: Dec. 31, 2007

Also, try this with the garlic-flavored crescent rolls -- wow!

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dottie0326

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Reviewed: Dec. 9, 2007

Awesome! Amazing flavor, even with the low fat cream cheese and mayo that I used. I increased the quantity of vegetables and added some red peppers for color and taste, but this is a wonderful recipe.

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BRB

Cooking Level: Intermediate

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Reviewed: Oct. 24, 2007

I have been using this recipe for years now and it has always given me great results. People love it to bits!!!!

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Andy

Cooking Level: Intermediate

Home Town: Lake Orion, Michigan, USA

Living In: Oxford, Michigan, USA

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Reviewed: Jun. 27, 2007

Great taste. Very easy and quick to make.

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REBECCA78

Cooking Level: Expert

Home Town: Chattanooga, Tennessee, USA

Living In: Quito, Pichincha, Ecuador

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Reviewed: Jan. 6, 2007

I like to use whiped neuftchatel cream cheese (lite cream cheese) and add a little lemon juice and grated or finely sliced lemon vest. Whip smooth add a little skim milk to thin if to stiff to spread. Then I top with finely chopped red, yellow and green pepper, green onion, black olives and capers. The trick here is similar to making pizza - don't overdo topping amounts - My wife make these for picnics and special occs. They are lite and fluffy and not to fattening. There is never any left overs for these!

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Steve Fairhurst

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Reviewed: Jan. 3, 2007

I guess a small baking sheet is a jelly roll pan???? Which I think 2 cans of dough is too much. I used a large cookie sheet and the 2 cans fit nicely, but then I had to make a double batch of the cream cheese mixture. I think the recipe would work fine as written for a "jelly roll pan", but with only 1 10 oz can of cresent roll dough? LOL I tried another veggie pizza recipe from this site which called for ONE can on a LARGE cookie sheet. Oy vey! Was good though, typical veggie pizza. LOL

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BABIDOLL02

Cooking Level: Expert

Home Town: El Paso, Texas, USA

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Reviewed: Dec. 30, 2006

I've been making this for years. Nothing fancy, but simple and tasty. Kids love it, too.

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TraciA

Cooking Level: Intermediate

Home Town: Flint, Michigan, USA

Living In: Minneapolis, Minnesota, USA

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Reviewed: Oct. 23, 2006

I made these to serve at my son's birthday party. Huge hit with both the kids and adults! They disappeared almost immediately

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CHRISTINE

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Reviewed: Oct. 3, 2006

Yummy!

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JIZNIL

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Reviewed: Oct. 2, 2006

There are 4 on this site that are all similar. 3 of my friends and I had school functions to go to last week and we each tried one for our own school. Every one of them told me the got rave reviews. If you look at the "More Recipes Like This" link on the recipe page you can find the different recipes and chose one to your liking.

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Susanna

Cooking Level: Expert

Living In: Hamilton, Ontario, Canada

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Reviewed: Sep. 11, 2006

Yum! A fun snack for summer!

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gourmetgirls3

Home Town: Edmonton, Alberta, Canada

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Reviewed: Aug. 1, 2006

Wow, this was great. However, I did follow others' advice: I used lots more vegetables, and I added carrots but omitted cauliflower. I think I used more cheese, too. I think this recipe calls for a small pan, but I used a bigger pan and stretched out the dough rather than having thick dough. Mmmm.

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BAREFOOTING

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Reviewed: Jul. 11, 2006

The pizza squares were delicious and I had everyone ask me for the recipe when I served these at a party. I used 2-3 times the amount of vegetables on the recipe though and it was a bit messy cutting/serving the squares.

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T

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Reviewed: Jun. 22, 2006

Excellent, I made for Father's day and everyone loved it.

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SARAH

Cooking Level: Intermediate

Living In: Grand Rapids, Michigan, USA

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Vegetable Pizza Squares

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