Veggie Pizza & Tomato Tart

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.  
Prep Time10 mins
Cook Time12 mins
Cooling Time20 mins
Total Time22 mins
Course: Appetizer
Cuisine: American
Keyword: Cream Cheese, Crescent Dough, Fresh Veggies

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

Instructions

  • 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.  
  • Bake at 375 for 10-12 minutes or until golden brown & cooked through.  Cool for 20 minutes. 
  • 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.  
  • 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.  
  • To take these completely over the top, drizzle with a little garlic parmesan olive oil & sprinkle with seasoned or black pepper. 
  • Cut each dough into little squares & watch them disappear!
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