Fresh Vegetable Pizza

Hhughes42 avatar
By Hannah Hughes
from Indianapolis, IN

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.

prep time 30 Min
cook time 15 Min
method Bake


  • 2 can
    8oz cans pillsbury crescent dinner rolls
  • 1 c
    sour cream
  • 1 or 2 Tbsp
    kraft prepared horseradish
  • 1/4 tsp
  • 1/8 tsp
  • 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

How To Make

  • 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).