This time of year the calendar is packed with fun summer outings, picnics, parties and the like, and in the spirit of making it easy, most of the events on our calendar tend to be potlucks with everyone chipping in and bringing something to share. One of my favorite go-to recipes is a veggie pizza appetizer because it’s easy to prepare, light and downright delicious.
The time saver in this appetizer comes from using a roll of refrigerated crescent dough, and rolling it out into one thin, solid piece of dough on a cookie sheet. After baking and cooling, the flaky dough is topped with Chive & Onion cream cheese, cheddar cheese and a variety of chopped fresh veggies. Let this chill in the refrigerator for an hour before serving and you’ve got yourself a real winner – the dough is light and flaky, the cream cheese is cool and flavorful and the toppings add tons of flavor and crunchiness.
- 1 package of refrigerated crescent dough
- 1 package of chive and onion cream cheese, room temperature
- 1/2 cup shredded cheddar cheese
- 1 cup shredded carrots
- 1 cup bite-sized cauliflower
- 1 cup bite-sized broccoli
- Preheat the oven to 350 degrees.
- Place a piece of parchment paper on a cookie sheet, open the can of dough, lay flat on the paper and roll out into one thin, solid sheet of dough.
- Place in the oven and bake for 10-12 minutes or until just beginning to turn light brown.
- Remove from the oven and let the baked dough cool completely.
- Once the dough is cool, spread the cream cheese over the entire surface.
- Top with cheese and veggies.
- Chill for at least 1 hour, then cut into 3x3 inch squares for serving.