Go Back
–+ servings
Cold Veggie Pizza – vegetarian recipe
Stav Kogan

Cold Veggie Pizza

The ultimate party appetizer! This Cold Veggie Pizza features a tender crescent roll crust, a creamy dill spread, and a colorful mosaic of crisp, fresh vegetables and tangy feta cheese. A perfect make-ahead dish for any gathering.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 10 minutes
Total Time 2 hours 35 minutes
Servings: 408 serving
Calories: 408
Ingredients Method Nutrition

Ingredients
  

  • 1 package (8 ounces / 226g / 8 oz) refrigerated crescent rolls
  • 1 package (8 ounces / 226g / 8 oz) cream cheese, softened
  • 1/3 cup (75g / 2.65 oz) mayonnaise or salad dressing
  • 2 tablespoons (15g / 0.53 oz) thinly sliced green onion
  • 1/2 teaspoon (1g / 0.04 oz) dried dill
  • 1/2 cup (30g / 1.06 oz) shredded lettuce
  • 1/3 cup (50g / 1.76 oz) sliced pitted ripe olives or pimiento-stuffed green olives
  • 1/4 cup (38g / 1.34 oz) chopped green and/or yellow sweet pepper
  • 1/4 cup (35g / 1.23 oz) chopped seeded cucumber
  • 1 cup (4 ounces / 113g / 4 oz) crumbled feta cheese with garlic and herbs
  • 1/2 cup (90g / 3.17 oz) chopped, seeded tomato
  • For an extra crisp crust, gently prick the unbaked dough all over with a fork before placing it in the oven. This prevents it from puffing up too much.
  • Feel free to customize your toppings! Finely chopped broccoli florets, shredded carrots, or thinly sliced radishes make delicious and crunchy additions.
  • To save time on party day, you can bake the crust and prepare the cream cheese spread a day in advance. Store them separately and covered in the refrigerator, then assemble just before the final chill.
  • For a flavor boost, add 1/4 teaspoon (20 ml / 0.7 fl oz) of garlic powder or a squeeze of fresh lemon juice to the cream cheese mixture.

Method
 

  1. Preheat your oven to 375°F (190°C). Unroll the crescent roll dough and press it firmly onto the bottom and about 1/2 inch up the sides of a lightly greased 13x9-inch baking dish. Be sure to press and seal all the perforations to create a solid crust.
  2. Bake for 8 to 10 minutes, or until the crust is a beautiful light golden brown.
  3. Let it cool completely on a wire rack.
  4. While the crust cools, prepare the creamy spread.
  5. In a medium bowl, combine the softened cream cheese, mayonnaise, sliced green onion, and dried dill.
  6. Mix until everything is smooth and well-combined.
  7. Once the crust is completely cool, carefully spread the cream cheese mixture in an even layer over the top.
  8. Sprinkle evenly with the shredded lettuce, sliced olives, chopped sweet pepper, and cucumber.
  9. Finish by topping with the crumbled feta cheese and chopped tomato.
  10. Cover the dish with plastic wrap and chill in the refrigerator for at least 2 to 4 hours. This allows the flavors to meld together beautifully.
  11. When ready to serve, cut into squares and enjoy!

Nutrition

Calories: 408kcalCarbohydrates: 23gProtein: 11gFat: 31g

Tried this recipe?

Let us know how it was!