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joey's summer pizza

(4 RATINGS)
506 Pinches 10 Photos
8of10 avatar
Burlington, IA
Updated on Apr 19, 2017

We eat this a lot in the summer. I have no idea where I got the recipe, I've had it forever! Every time I make it, Ron says "it'd be really good if you'd put some chopped ham on it." I suppose I should just for him, but it's supposed to be a salad, veggie pizza. Perfect for those hot summer days.

Blue Ribbon Recipe

The buttery flavor of the crescent rolls makes for a delicious crust. The cream cheese sauce is cool, tangy, and refreshing. Top with whatever you like or have on hand. Once the crust baked, we added fresh tomatoes, black olives, green onions, and cilantro... it was yummy!

— The Test Kitchen
prep time 15 Min
cook time 15 Min
method Bake
yield 4-6 serving(s)

Ingredients

  • 1 package refrigerated crescent rolls
  • 8 ounces Philadelphia cream cheese
  • 1/2 cup light mayo
  • 1 1/2 tablespoons salsa
  • 1/2 teaspoon salt (optional)
  • 1/2 teaspoon Italian seasonings
  • 1 1/2 teaspoons dill weed
  • - your favorite pizza toppings

How To Make joey's summer pizza

Test Kitchen Tips
We used crescent sheets so our pizza was a rectangle. If you can't find crescent sheets and use individual rolls, just pinch the seams together to create one sheet.
  • Cream cheese in a clear mixing bowl.
    Step 1
    Set Philadelphia cream cheese in a small mixing bowl to soften.
  • Crescent dough rolled out on pizza pan.
    Step 2
    Unroll crescent rolls, press onto a round pizza stone to form a crust. Pierce dough a with fork.
  • Crescent dough baking in the oven.
    Step 3
    Bake at 350* for approximately 15 minutes, until the crust is lightly browned. Set aside and cool completely.
  • Cream cheese pizza sauce on top of baked crescent dough.
    Step 4
    This is your pizza sauce. In a small mixing bowl, combine with the softened cream cheese, the mayo, salsa, and seasonings. Mix well. Spread onto completely cooled crust.
  • Toppings added to the cream cheese sauce.
    Step 5
    Now for the toppings: You can use any combo of fresh veggies you like. We like tomatoes, green pepper, shredded carrots, chopped celery, sliced black olives and green or sweet onion. Top those with shredded lettuce and shredded cheese. Chill and serve.
  • Step 6
    Notes: We eat this as a meal, but you can cut smaller pieces for an appetizer. It can easily be doubled and put on a cookie sheet or jellyroll pan. If you want to add chopped ham, I would add it with the veggies, before the lettuce. I didn't include an amount for the veggies/lettuce/cheese, just a nice covering... not too heavy, as it will be messier to eat. You can use any low-fat product in this. It is very forgiving.
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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