Where I used to live, folks loved these babies. Where I live now, no one seems to know what they are! So, here’s both a classic and a brand new idea for you depending on where you live, I suppose! 

I mean, what better way is there to enjoy a pile of fresh veggies than on gorgeous squares of crispy crust, blanketed with herbed cream cheese, and layered with every vegetable you love!? And even if you wouldn’t sit down with a plate full of raw veggies typically (not my thing, either!) you will find yourself with more than your fair share of this as the crust and cheeses do their job and provide just the right balance of flavors and textures. I bring this to any gathering that I wonder if I’ll need some fresh to balance the heavy, and it goes very quickly no matter where I’ve brought it! And now you can even find organic crescent roll dough so with some clever thinking, you can make this whole thing very nourishing, indeed! I also like the shortcuts of pre-cut veggies (I was able to find organic carrot crinkles and radish strips) to help cut down on the veggie prep.

So, let’s get started!

Preheat oven to 350 degrees.

Unroll two packages of crescent roll dough into a lightly greased, rimmed baking sheet and press together to cover the entire bottom of the pan. Use a fork to poke numerous holes over the whole thing to keep it from puffing too much when baked. Bake for 11-14 minutes (or according to your package directions) until crust is evenly golden brown. Remove and set on a baking rack to let cool.

In a mixing bowl, combine the following ingredients to make Herbed Cream Cheese (same as in Bacon Wrapped Stuffed Chicken Breasts):

• 2 — 8 oz. packages softened cream cheese
• 1 tsp. salt
• 1/2 tsp. black pepper
• 1 tsp. garlic powder
• 1 tsp. onion powder

Spread the Herbed Cream Cheese over the completely cooled crust.

Chop your veggies! Use any combination of things you love! But don’t forget the green onions and some fresh herbs on top (I love fresh basil!) for extra flavor punch! I use about 4 cups, but it’s basically whatever you can pile on without it all falling off! :o)

Grate some Cheddar cheese (about 1 cup or so) and sprinkle this over the whole thing for some extra yum (I use white Cheddar so it’s a little difficult to see in the pic).

Chill until serving time and then remove from the pan to a large cutting board to cut with a pizza cutter or bench scraper.

Veggie Pizza Squares

 

Print

Prep time

15 mins

Cook time

13 mins

Total time

28 mins

 

All your favorite fresh veggies atop a layer of herbed cream cheese on a crispy crust makes the perfect delectable dish to share!

Alison: That Which Nourishes

Serves: 20-24 squares

Grocery List

• 2 tubes crescent roll dough
• 4 c. chopped assorted vegetables
• 2 -- 8 oz. packages softened cream cheese
• 1 tsp. salt
• ½ tsp. black pepper
• 1 tsp. garlic powder
• 1 tsp. onion powder
• 1 c. freshly grated Cheddar
• Green onions and fresh herbs for garnish

Here's how...

1. Preheat oven to 350 degrees.
2. Unroll two packages of crescent roll dough into a lightly greased, rimmed baking sheet and press together to cover the entire bottom of the pan.
3. Use a fork to poke numerous holes over the whole thing to keep it from puffing too much when baked.
4. Bake for 11-14 minutes (or according to your package directions) until crust is evenly golden brown. Remove and set on a baking rack to let cool.
5. In a mixing bowl, combine the cream cheese, salt, pepper, onion powder, and garlic powder.
6. Spread the Herbed Cream Cheese over the completely cooled crust.
7. Chop about 4 c. of assorted vegetables and lightly press onto the top of the cream cheese.
8. Garnish with fresh herbs and green onions.
9. Grate some Cheddar cheese (about 1 cup or so) and sprinkle this over the whole thing.
10. Chill until serving time and then remove from the pan to a large cutting board to cut with a pizza cutter or bench scraper.

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