Linda's Holiday Mexican Veggie Pizza Appetizer Squares

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"I always make these for pot lucks, or when I need an appetizer for a special occasion... They are a big hit during the holidays, to munch on before dinner, and my whole family loves them! If you don't like black olives, puree them in the blender and add them to the cream cheese mix and no one will ever know they are in there, but they add lots of flavor, so don't omit them! The veggies can be cut up the night before, and dough can be baked ahead and covered with plastic wrap, so assembling them can be quick the day you serve them. "

Original recipe yields 48 servings


  • Serving Size: 1 (25.9 g)
  • Calories 35.8
  • Total Fat - 1.9 g
  • Saturated Fat - 1 g
  • Cholesterol - 5.3 mg
  • Sodium - 60 mg
  • Total Carbohydrate - 4.2 g
  • Dietary Fiber - 0.3 g
  • Sugars - 1.2 g
  • Protein - 1.1 g
  • Calcium - 10.3 mg
  • Iron - 0.3 mg
  • Vitamin C - 8.1 mg
  • Thiamin - 0 mg

Step 1

Preheat oven to 375. Finely chop vegetables. Refrigerate until ready to use.

Step 2

Roll out crescent rolls onto a large non-stick baking sheet. Stretch and flatten to form a single rectangular shape on the baking sheet.

Step 3

Bake 11-13 minutes in the preheated oven, or until golden brown. Allow to cool.

Step 4

Place cream cheese in a medium bowl. Mix cream cheese with taco seasoning mix. (Start with 1/2 package and mix well, then add more to your liking). Add salsa and mix well. Spread the mixture over the cooled crust with a knife.

Step 5

Arrange finely chopped carrots, bell peppers, broccoli, onion and black olives on top. Press down with hands.

Step 6

Cover pizza with plastic wrap. Chill in the refrigerator approximately 1 hour before cutting.

Step 7

Cut into 2 inch squares to serve.

Tips & Variations

No special items needed.