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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4 users found this review helpful

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Reviewed: Jun. 22, 2006

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

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1 user found this review helpful

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SARAH

Cooking Level: Intermediate

Living In: Grand Rapids, Michigan, USA

Reviewed: Jun. 5, 2006

I’d give this recipe 4 stars for taste, but 3 for ease of preparation. The recipe calls for two -10 oz rolls of crescent rolls for a small baking sheet. I found two rolls actually filled up 1 ½ standard baking sheets. The recipe also calls for a 1/2 cup of each kind of veggie, but I needed more like a full cup of each. I also added carrots, onions, and extra cheese to the mix. I refrigerated these overnight and the crust was soft, but not soggy the next day. These are more time consuming then they look!

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4 users found this review helpful

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MN-Maggie

Cooking Level: Intermediate

Home Town: Maplewood, Minnesota, USA

Reviewed: Mar. 22, 2006

I've tried it before when someone brought it to a party. It's very good. Search allrecipes for "Garden Veggie Pizza Squares" -it's virtually the same recipe and has several pictures and hundreds of reviews.

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3 users found this review helpful

Reviewer:

kilijen

Cooking Level: Intermediate

Reviewed: Feb. 12, 2006

I think the reason this fantastic recipe is overlooked is because it is named "Vegetable Pizza Squares". I think the name implies a typical pizza-tasting recipe, which this is not. I also think the recipe lacks directions regarding the presentation. I followed the recipe exactly (except for the vegetable ingredients). After the "crust" cooled, I transfered it to a rectangular serving platter (you have to cut it a little to conform to the size of your platter). I topped it with the cream cheese mixture and then added 1/2 cup chopped fresh broccoli, 1/2 cup shredded carrots and then two handfuls of fresh baby spinach. I then topped with the cheddar cheese. Before serving I sliced into squares. It was so colorful and gourmet-looking. Everybody loved it! If someone could post a photo, I think it would help with the popularity of this overlooked recipe. Thanks Cindy!!!

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49 users found this review helpful

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Kelly58

Cooking Level: Expert

Home Town: Long Beach, California, USA

Living In: Lakewood, California, USA

Reviewed: Jan. 20, 2006

I make this for special occasions! It refrigerates well for a couple of days as well. Enjoy!!! Definately can use other vegs and its beautiful as well as delicious!

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13 users found this review helpful

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debbyc1026

Reviewed: Nov. 30, 2004

I took this to an appetizer buffet. Let's just say it was the shining star! I varied the recipe slightly, adding 1 cup sour cream, reducing mayo to 2 Tbsp., and adding 1/4 tsp. basil. I also sprinkled a 4 oz. can of sliced black olives over half the pizza for the olive lovers! I'm still filling requests for the recipe. Thanks, Cindy!

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54 users found this review helpful

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RCKim

Cooking Level: Intermediate

Living In: Rancho Cucamonga, California, USA

Reviewed: Jul. 9, 2004

This is great-you can use any kind of vegetables you like.

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3 users found this review helpful

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GINAH1

Cooking Level: Expert

Living In: Chicago, Illinois, USA

Reviewed: Jul. 9, 2004

This recipe is always a big hit. The only change I made was I used garlic powder instead of the minced garlic. I have also added other types of veggies: chopped carrots, tomatoes, cucumbers, etc. Very easy to whip up for guests!

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21 users found this review helpful

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Kathleen

Reviewed: Apr. 3, 2003

This is a very yummy recipe. I did make a couple of adjustments though, like using ranch dressing in place of the mayo and seasonings, and also added a variety of vegetables. Thanks!

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31 users found this review helpful