This is an old recipe but I haven’t made it in so long that it seems new. On Saturday night, I went to a wine and painting party with some girlfriends and needed to bring an appetizer. I knew I wouldn’t be able to keep it warm, so I figured something cold would work best. This Cold Veggie Pizza Appetizer was perfect. Right, girls? We didn’t have a chance to eat dinner beforehand either. With lots of veggies, plus protein from shredded cheese and a greek yogurt ranch topping, this was a very satisfying snack. And the painting was so much fun!


  • 8 ounces 226g reduced-fat cream cheese, softened
  • 1/2 cup 113g plain nonfat Greek yogurt
  • 1/2 cup 113g light mayonnaise
  • 1 1 ounce/28g package powdered Ranch dressing mix
  • 2 8 ounces/226g cans reduced-fat Pillsbury Crescent Rolls
  • 1 cup 91g fresh broccoli, chopped
  • 1 cup 175g fresh red pepper, chopped
  • 4 green onions chopped
  • 1 1/2 cups 120g shredded cheddar cheese


  1. Preheat oven to 350°F.
  2. Place cream cheese, yogurt, mayonnaise and Ranch dressing mix in a large bowl. With an electric mixer, beat on medium until smooth and creamy. Set aside.
  3. Remove crescent rolls from the cans and roll out in one big piece onto a large, greased cookie sheet. Pinch seams together, if needed. Bake for 8-10 minutes or until golden brown. Let cool.
  4. Full instructions visit @momlovesbaking

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