Cold Veggie Pizza
Looking for a fun and easy way to eat more veggies? Try this Cold Veggie Pizza! It’s perfect for a snack or light meal and it’s a great dish to bring to any occasion.
Christina Musgrave
Christina Musgrave
Recipe - Heinen's of Rocky River
Cold Veggie Pizza
Prep Time10 Minutes
0Cook Time10 Minutes
Ingredients
2 packages Pillsbury refrigerated crescent rolls
1 package Heinen’s scallion cream cheese
1 Tsp. Heinen’s garlic granules
1 Tsp. Heinen’s dried dill
1 cup Heinen’s recipe ready broccoli florets
3 fresh radishes, sliced
¼ cup Heinen’s recipe ready diced onion
¼ cup Heinen’s recipe ready diced celery
1 red bell pepper, diced
½ cup shredded carrots
Directions
- Preheat the oven to 350ºF. Prepare a baking sheet with parchment paper or cooking spray.
- Press the crescent rolls carefully into the prepared pan. Pierce the crescent rolls liberally with a fork to allow for even cooking.
- Bake for 10-12 minutes, until golden brown. Rest until cooled, about 30 minutes.
- In a medium-size bowl, combine the Heinen’s scallion cream cheese, garlic granules, and dried dill. Spread the mixture evenly on the baked crescent rolls.
- Arrange the the broccoli florets, sliced radishes, diced onion, diced celery, diced red bell pepper, and shredded carrots on top of the cream cheese. Cover and refrigerate for 1 hour, then slice and serve.
10 minutes
Prep Time
10 minutes
Cook Time
0
Servings
Directions
- Preheat the oven to 350ºF. Prepare a baking sheet with parchment paper or cooking spray.
- Press the crescent rolls carefully into the prepared pan. Pierce the crescent rolls liberally with a fork to allow for even cooking.
- Bake for 10-12 minutes, until golden brown. Rest until cooled, about 30 minutes.
- In a medium-size bowl, combine the Heinen’s scallion cream cheese, garlic granules, and dried dill. Spread the mixture evenly on the baked crescent rolls.
- Arrange the the broccoli florets, sliced radishes, diced onion, diced celery, diced red bell pepper, and shredded carrots on top of the cream cheese. Cover and refrigerate for 1 hour, then slice and serve.
