On the Tailgate Menu: Vegetable Pizza Appetizer
I've been a fan of veggie pizza for years, especially in the summer for a quick, cold meal. I'd not thought about doing it for an appetizer until it came up in a search result on Pinterest for game day apps. Perfect!
Vegetable Pizza Appetizer, courtesy of Thrifty NW Mom on Pinterest
Ingredients:
1 can crescent rolls
4 oz. cream cheese, softened
1/2 cup sour cream
1 tablespoon fresh dill, chopped
1 tablespoon fresh chives, chopped
2 cups chopped assorted veggies (broccoli, cauliflower, bell peppers, carrots)
*Use reduced-fat crescent rolls and cream cheese and light sour cream to make this dish healthier.
Directions:
Preheat oven to 350 degrees.
Combine sour cream, cream cheese, dill and chives in a bowl. Let chill.
Remove crescent rolls from can and roll out onto a non-stick or parchment-lined baking sheet. Pinch together all seams to create one rectangular shaped pizza crust.
Bake for 6-7 minutes. Remove and let cool.
Spread chilled cream cheese mixture onto cooled crescent roll sheet.
Top with fresh vegetables and additional chives if desired.
Cut down to appetizer size pieces and serve.
Can be refrigerated for up to an hour before serving.
Notes:
I found a tube of crescent rolls that came in a sheet (who knew, right?). I used that so I didn't have to pinch it together. I cooked mine in a glass 9x13 baking dish that has a lid so that I can store it easier, that worked just fine. To save money buying all of the vegetables separately, I bought a premixed bag of broccoli, cauliflower and carrots, then cut them up. It was just the right amount and I probably saved at least $3. I didn't this time, but in the past I've also added diced tomato, black olive, cheddar cheese and mushrooms to my veggie pizzas. You can't really go wrong on the veggies. My husband liked this cream cheese and sour cream base better that the mix I usually use which was mayo and cream cheese - it wasn't as sweet which he thinks is better. This will store for days in the fridge, sometimes if you use tomatoes you just have to make sure that your crust doesn't start getting soggy.
