Linda's Holiday Veggie Pizza Appetizer Squares
November 14, 2011
Categories: Snacks, Dairy, Cheese, Vegetables, Broccoli, Appetizers, Peppers, North American, Budget-Friendly, Easy/Beginner Cooking, Make-Ahead, Baby Shower, Christmas, Easter, Entertaining, Fall/Autumn, Game/Sports Day, Halloween, July 4th, Labor Day, Ladies Luncheon, New Years, Picnic, St. Patrick's day, Summer, Thanksgiving, Wedding, Winter, Oven Bake, Refrigerator, Vegetarian, Refrigerated Dough more
"These appetizer bites are a huge crowd pleaser, and a big hit with my family to munch on before dinner during the holidays. The plate is usually empty in about 10 minutes, so make enough! 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, and they will never know the difference! Sometimes I add chopped plum tomatoes, as they are firm and not real juicy."
- Serving Size: 1 (20.5 g)
- Calories 31
- Total Fat - 1.8 g
- Saturated Fat - 1.1 g
- Cholesterol - 5.3 mg
- Sodium - 72.6 mg
- Total Carbohydrate - 1.2 g
- Dietary Fiber - 0.2 g
- Sugars - 0.4 g
- Protein - 2.7 g
- Calcium - 89.2 mg
- Iron - 0.1 mg
- Vitamin C - 8.6 mg
- Thiamin - 0 mg
Preheat oven to 375. Finely chop vegetables. Refrigerate until ready to use.
Roll out crescent rolls onto a large non-stick baking sheet. Stretch and flatten to form a single rectangular shape on the baking sheet.
Bake 11-13 minutes in the preheated oven, or until golden brown. Allow to cool.
Place cream cheese in a medium bowl. Add dry Ranch mix and mix well. (Start with 1/2 package, then add more to your liking). Spread the mixture over the cooled crust with a knife.
Arrange finely chopped carrots, bell peppers, broccoli, onion and black olives on top. Press down with hands.
Cover pizza with plastic wrap. Chill in the refrigerator approximately 1 hour.
Cut into 2 inch squares to serve.
Tips & Variations
No special items needed.