"These are made on a small baking sheet, and are absolutely delicious! My kids have taken this recipe to school so the class could make it, and it has been a hit." — Cindy Carnes
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2 (10 ounce) cans
refrigerated crescent roll dough
1 (8 ounce) package
cream cheese, softened
dried dill weed
chopped green bell peppers
1 (8 ounce) package
shredded Cheddar cheese
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!
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
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!!!
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!
These are great!! I took them to an appetizer party and they were the only dish to completely disappear!!
I halved this recipe, just for my two kids and I. I cut everything in half BUT the spices. I used reduced fat crescent roll dough/cream cheese/mayonnaise but I kept all the spices the same. After I added half of the halved vegetables called for, I didn't feel as if it was enough veggies. I added some halved small cherry tomatoes and quartered zucchini. I've made something like this before--especially during the summer months. I have to say it's one of my most favorite meals. A half recipe makes enough for dinner for the three of us and a small lunch for me the next day. I think the longer this sits, the better it gets. NOTE: Two cans laid on a cookie sheet will almost fill one sheet, if you lay it out horizontally and the sheet is laying long ways up, if that makes sense. Make sure you spritz your baking sheet a little with non stick cooking spray if your sheets have a tendancy to cling to the dough sometimes.
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!
I make this for almost every party I attend/have. You'll love it too!
* Percent Daily Values are based on a 2,000 calorie diet.
Vegetable Pizza Squares
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 350
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