More Great Recipes: Pizza

Cold Vegetable Pizza

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Member since 2009

Serves 4 | Prep Time 20 min | Cook Time


1 tube (4 ounces) refrigerated crescent rolls
1/4 cup mayonnaise
2 ounces cream cheese, softened
1/2 teaspoon dill weed
3/4 cup chopped fresh vegetables (cucumber, radishes, red onion, green pepper and/or mushrooms)
2 tablespoons sliced ripe olives
3 tablespoons finely shredded cheddar cheese
3 tablespoons finely shredded part-skim mozzarella cheese

Unroll crescent rolls and place on an ungreased baking sheet. Flatten dough into an 8-in. x 5-in. rectangle. Seal seams and perforations. Bake at 375° for 10 minutes or until golden brown. Cool on a wire rack.

In a small bowl, combine the mayonnaise, cream cheese and dill until blended; spread over crust. Top with vegetables of your choice. Sprinkle with olives and cheeses. Cover and chill at least 1 hour. Cut into slices. Refrigerate leftovers. Yield: 4 servings.

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