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Cold Vegetable Pizza

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."

Rate/Review | Read Reviews (13)

Prep Time:
15 Min

Cook Time:
10 Min

Ready In:
25 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 12 servings

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.