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Veggie Pizza & Tomato Tart

Updated on 3 min read

Consider making these for your next party or potluck. So pretty & colorful & everyone loves them!

Lay the crescent roll dough in a baking dish. Square or rectangle, doesn’t matter. Squish the dough together so that the perforations are gone & there’s crust going up about an inch on the sides of the dish.

Bake at 375 for about 10-12 minutes, or until golden brown & cooked through. Let it cool for 15-20 minutes.

Spread the cream cheese/mayo/spinach herb seasoning around the whole crust.

Now top with fresh veggies. For the veggie pizza, I used cucumber, celery, baby carrots, & sliced constellation tomatoes but you can use a variety of things (basically whatever you have on hand). Mini sweet peppers would be rockin’ on this pizza (Note To Self for next time).

For the tomato tart, I thinly sliced the tomatoes & then drizzled the whole thing with a garlic parmesan olive oil & sprinkled seasoned pepper on the top. It was CRAZY GOOD.

Cut them into little squares & try not to devour the whole thing yourself! Save some for the guests. 🙂

Veggie Pizza & Tomato Tart

Awesome appetizers to make for a party or a potluck.  
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 12 minutes
Cooling Time 20 minutes
Total Time 22 minutes
Course: Appetizer
Cuisine: American
Ingredients Method

Ingredients
  

  • 2 cans refrigerated crescent dough
  • 1 cup cream cheese, divided (1/2 cup per dough)
  • 1/2 cup mayo, divided (1/4 cup per dough)
  • 2 tbsp spinach herb seasoning If you don’t have any of this, you can make your own by using a combination of garlic powder, dried spinach or dill or both, a little salt & pepper
  • 2 large tomatoes, sliced
  • 1 stock celery, diced
  • 1/2 cucumber, diced
  • 4 baby carrots, diced
  • 6-8 constellation tomatoes, sliced
  • 2 tbsp garlic parmesan olive oil, divided optional
  • 1 tbsp seasoned or black pepper, divided optional

Method
 

  1. Spread the crescent rolls out (one in each casserole dish – 9 x 13 or 9 x 9) & squish so that perforations are no longer visible & there’s about an inch of crust going up the sides of the dish.  
  2. Bake at 375 for 10-12 minutes or until golden brown & cooked through.  Cool for 20 minutes. 
  3. While the dough is cooling, mix the cream cheese, mayo & seasonings with a whisk until thoroughly combined.  Using a spatula, spread 1/2 of the mixture evenly on each dough.  
  4. On one dough, lay out the slices of the large tomatoes in one layer.  On the other dough, evenly spread the cucumber, celery, baby carrots & constellation tomato slices.  
  5. To take these completely over the top, drizzle with a little garlic parmesan olive oil & sprinkle with seasoned or black pepper. 
  6. Cut each dough into little squares & watch them disappear!

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