Cold Veggie Pizza
The following recipe and photography were provided by Christina Musgrave of Tasting with Tina.
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.
To make it, you’ll use crescent rolls that puff up slightly to create a crisp, chewy crust. Then, spread on Heinen’s flavorful cream cheese and pile on all the veggies you desire for a satisfying crunch.
This recipe is a great way to use up the veggies you have in your fridge, or you can keep things simple by opting for Heinen’s recipe ready veggies to eliminate the chopping.
You’ll find this recipe is something both kids and adults enjoy—not to mention, it’s a great way to entice kids to eat their veggies! Whether you’re entertaining or just looking to use up leftover veggies, this Cold Veggie Pizza is a guaranteed hit!
Why You’ll Love This Recipe
- It’s great for a variety of occasions. Whether you’re serving it at a summer cookout, offering it as a healthy after-school snack, or enjoying it as a side dish, this Cold Veggie Pizza is something everyone will enjoy.
- It’s quick and easy to prepare. This recipe comes together fast and it’s a perfect way to use up any leftover veggies in your fridge. With minimal prep and just 10 minutes to bake the crescent dough, most of the time is hands-off while the pizza cools.
- It’s a crowd-pleaser for kids and adults alike. With its creamy base and crunchy toppings, this pizza is a hit across the board. It’s a fun and flavorful way to enjoy more vegetables without compromising on taste.
Cold Veggie Pizza
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
- 1/4 cup Heinen’s recipe ready diced onion
- 1/4 cup Heinen’s recipe ready diced celery
- 1 red bell pepper, diced
- 1/2 cup shredded carrots
Instructions
- 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.
