Fresh Vegetable Pizza Recipe

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Fresh Vegetable Pizza

Hannah Hughes

By
@Hhughes42

This a very yummy and refreshing appetizer! I have made it for team luncheons at work for some of my vegetarian friends. Also when some friends have given up meat for lent, this has been something I have brought in that they love. I have served at many parties and brunches.


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Prep:

30 Min

Cook:

15 Min

Method:

Bake

Ingredients

2 can(s)
8oz cans pillsbury crescent dinner rolls
1 c
sour cream
1 or 2 Tbsp
kraft prepared horseradish
1/4 tsp
salt
1/8 tsp
pepper
2 c
fresh mushrooms (chopped)
1 c
chopped tomatoes
1 c
small broccoli florets
1/2 cup c
chopped green pepper
1/2 c
chopped green onions

Directions Step-By-Step

1
Heat oven to 375 degrees. Separate dough into 4 long rectangles. Place rectangles crosswise in un-greased 15 x 10 jelly roll pan or big cookie sheet works too. Press over bottom and 1 inch up sides to form a crust (you don't have to do that I have done it both ways and I choose not to do a crust since I use this as an appetizer). Seal perforations. Bake for 14 to 19 minutes or until golden brown. Cool Completely.
2
In a small bowl, combine sour cream, horseradish, salt and pepper and blend till smooth. Spread evenly over cooled crust. Top with mushrooms, tomatoes, broccoli, green pepper and onions.
3
Cut into appetizer size pieces. Refrigerate leftovers. Can make a lot of appetizers depending on the size you cut them (pizza cutter works good).

About this Recipe