Veggie appetiser recipe

veggie-pizzaThis is a recipe that when I first married (more than 30 years ago) was a staple at every party we attended. Sari Zirbel, a great cook and friend, had my favorite rendition and shared her recipe with me.

Veggie Pizza Appetiser

2 (8 oz) pkgs Crescent rolls2 (8 oz) pkgs cream cheese softened
2/3 C mayonaise
1 tsp dill
1/4 tsp garlic powder
1 tsp onion, finely chopped
3 1/2 C fresh vegetables chopped into little bits (You can use anything you like or whatever is ready to pick from your garden – sugar snap peas, cauliflower, radishes, carrots, broccoli, string beans, green peppers, cucumbers, chives, etc. I would avoid anything t0o “juicy” like tomatoes.)

Roll dough out onto 15×10-inch jelly roll pan (pizza pan works too). Bake for 15 min at 375 degrees or until light brown. Cool.

Mix cream cheese, mayo, dill, garlic and onion. Spread over the crust.

Sprinkle with chopped veggies and place in refrigerator for 2 hours. Cut into small squares before serving.

Options: Some people add grated sharp cheddar, personally I like it without. You can reduce the calories with lo-fat mayo and cream cheese.


About Kary Beck

Mother and wife, gardener, wine enthusiast, avid online bargain hunter, and owner of two black-and-tan cocker spaniels.
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1 Response to Veggie appetiser recipe

  1. Jeanne Engle says:

    Thirty years later – still a good choice for a summer potluck.


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