Veggie Pizza is one of my favorite hors d’oeuvres! I love that it is more filling and nutritious than some other choices. It is also a fun way to get kids to eat more veggies! I had some out of town company last weekend and decided to make Puff Pastry Veggie Pizza while they were here.
Bake on sheet of puff pastry at 375°F for about 15 minutes until golden brown.
Mix together 1 brick softened light cream cheese, 1/4 cup light mayonnaise, 1/2 cup light sour cream, 1/8 tsp garlic, dash paprika, 1/8 tsp Worcestershire sauce and 1 tbsp powdered ranch.
Topped cooled puff pastry with cream cheese mixture, chopped veggies and shredded cheese.
Puff Pastry Veggie Pizza Recipe
by The Gunny Sack
Ingredients:
1 sheet puff pastry
2 cups chopped fresh vegetables
1 brick softened light cream cheese
1/2 cup light sour cream
1/4 cup light mayonnaise
1/8 tsp garlic powder
dash paprika
1/8 teaspoon Worcestershire sauce
1 tablespoon powdered ranch mix
1/2 cup cheddar cheese
1. Wrap 1 sheet of puff pastry in plastic wrap and place on the counter to thaw for about 30 minutes.
2. While thawing, cut up your choice of vegetables (broccoli, cauliflower, carrots, peppers, cucumbers, tomatoes, snap pea, celery, onion, radish, etc.) so you have about 2 cups. You can add more or less, as desired.
3. Preheat oven to 375°F.
4. Unfold the puff pastry sheet onto a greased baking sheet and roll out to a large rectangle about ¼ in. thick.
5. Bake about 15 minutes until golden brown.
6. Mix together cream cheese, mayonnaise, sour cream, garlic, paprika, Worcestershire sauce and powdered ranch.
7. Flatten cooled puffed pastry and spread the cream cheese mixture on it. I did NOT need all of the cream cheese mixture so just use as much as you desire.
8. Top with the mixed veggies and cheese.
9. Press topping lightly into cream cheese mixture.
10. Cover and place in refrigerator until ready to serve.
11. Cut into 12-16 pieces before serving.
2. While thawing, cut up your choice of vegetables (broccoli, cauliflower, carrots, peppers, cucumbers, tomatoes, snap pea, celery, onion, radish, etc.) so you have about 2 cups. You can add more or less, as desired.
3. Preheat oven to 375°F.
4. Unfold the puff pastry sheet onto a greased baking sheet and roll out to a large rectangle about ¼ in. thick.
5. Bake about 15 minutes until golden brown.
6. Mix together cream cheese, mayonnaise, sour cream, garlic, paprika, Worcestershire sauce and powdered ranch.
7. Flatten cooled puffed pastry and spread the cream cheese mixture on it. I did NOT need all of the cream cheese mixture so just use as much as you desire.
8. Top with the mixed veggies and cheese.
9. Press topping lightly into cream cheese mixture.
10. Cover and place in refrigerator until ready to serve.
11. Cut into 12-16 pieces before serving.
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Hi, I'm Tonia from The Gunny Sack! As a wife and mother of three, I enjoy cooking, creating and capturing it all with my camera! Coffee, with a little chocolate now and then, keeps me happy.
Oh now this is the perfect little appetizer! And kinds of yumminess in one (or two) little bites. mmm!!
Oh now this is the perfect little appetizer! And kinds of yumminess in one (or two) little bites. mmm!!
Woops sorry for multiple comments. I always do that on your blog
And now I am being annoying and leaving a third ha!
Yumm This looks wonderfully Yummy.
Looks so elegant and luxurious! ANd so delicious.
That looks so delicious Tonia. So refreshing. A good one for summer.
Anne xx
I love the term “brick” of cream cheese, haha
Why is it so hard to get kids to eat veggies but cheese they will eat anytime anywhere?
I never thought to make pizza on puff pastry….I’ll have to give it a try. Thanks for stopping by my blog. Happily following you back
http://www.wherenothinggoodcomeseasy.com
I am featuring puff pastry as my ingredient of choice this week. this looks amazing! yum… isn’t puff pastry perfect for everything!?
Looks delicious, thanks for sharing.