Veggie Pizza: Cool & Crisp

This colorful and crunchy veggie pizza is served cold. It has long been one of my mother’s go-to recipes for Christmas parties and ladies’ luncheons. She usually serves it alongside a varied assortment of appetizers and other finger foods.

Well, my kids love it as much as I did growing up. So instead of saving it for special occasions, I make veggie pizza year-round for a cold and crispy lunch.

The little ones like to help chop up veggies and sprinkle on toppings. I like that it’s fast and easy to make and packed with vitamins.

INGREDIENTS:

2 packages (tubes) refrigerated crescent rolls
16 ounces cream cheese
1/2 cup mayonnaise
1 (1-ounce) package Hidden Valley Ranch seasoning packet
½ cup shredded cheddar cheese
½ cup chopped broccoli
¼ cup chopped red bell peppers
½ cup chopped black olives (optional)

DIRECTIONS:

Preheat oven to 375 degrees F.
Unroll the crescent rolls and press into a 10×15-inch pan making sure to seal any seams. Bake until puffed and golden brown, 11 to 13 minutes. Place the pan on a wire rack to cool completely.
In a small bowl, stir together the cream cheese, mayo, and seasoning packet until completely combined. Spread in an even layer over the cooled crust.
Top with the shredded cheese and finely chopped red bell peppers , broccoli, and olives.
Refrigerate until ready to serve, then cut into small (approximately 2-inch) squares.

If you have any leftovers (we seldom do, unless I make a double batch), they will store well for several days in the refrigerator. You can stack them in a lidded container, but put a piece of waxed paper between the layers to keep them from sticking.

Want to try more of our favorites? You can view recipes I’ve posted previously here: Flanders Family Favorite Recipes. Or get the whole collection (plus lots of other fun ideas for making mealtime memorable) in my book, Sit Down & Eat.