Cold Pizza Appetizer Mediterranean Style

mediterranean-cold-pizzaI needed a quick appetizer to bring to bible study last week while my best friend Mandi was in town. Something that was easy to make and  transport that wouldn’t take too much of our time to prepare. Without hesitation she threw out a cold pizza option.

why hadn’t i thought about Cold Pizza?

Just bake a roll of crescents without separating them, cover it in cream cheese and throw some veggies on top. done.

It sounded amazing (anything with crescent rolls does) but I wasn’t fully sold on the random vegetables on top. On the one hand, you really can’t go wrong with any raw vegetable sediced-vegetableslection you throw on top of cream cheese. But on the other hand, I felt it had much more potential to be more than just cold pizza.

She mentioned red pepper when rattling off topping options and instantly I thought: Mediterranean.cold-pizza-cream-cheese-spread

Most the ingredients I already had in my fridge. This is always a bonus, it  made the recipe that much easier. I even saved the left over chopped vegetable mix and recreated this simple dish as a quick fix dinner for my husband and I this week too.

An appetizer for a party or a quick and light dinner choice.

This cold pizza was a favorite for all who tried it. mediterranean-cold-pizza

Mediterranean Cold Pizza

Category: Appetizer, Light Dinner, Lunch

Mediterranean

Ingredients

  • 1 8oz Pillsbury Crescents
  • 1 Green Pepper
  • 1 Red pepper
  • 1 European Cucumber
  • 1/2 Red Onion Diced
  • Cherry Tomatos
  • 8oz Whipped Cream Cheese
  • 4 oz Crumbled Feta Cheese
  • 1/2 Tsp Salt
  • 1/2 Tsp Peper
  • 1 Tsp Oregano
  • 2 Tbs Balsamic Vinegar

Instructions

  1. Pre heat oven to 375 F
  2. While your oven is preheating, dice the red onion, green and red pepper, cherry tomatoes and cucumber. Placed diced vegetables in a mixing bowl and place in fridge until you're ready to top.
  3. Roll out the crescents onto a baking sheet without separating them. (I sprayed my baking sheet lightly with coconut oil.) Follow the preferred backing instructions on crescent roll packaging. You should end up baking them anywhere from 10-14 minutes until it turns into a sheet of light fluffy pastry.
  4. Transfer crescent baking sheet into the fridge and allow to cool for 10 minutes.
  5. Remove crescent sheet from fridge and place the pastry on a cutting board.
  6. Spread whipped cream cheese topping across the entire pastry, followed by your diced vegetable mix.
  7. Top with feta cheese, salt, pepper, oregano and balsamic vinegar.
Recipe Management Powered by Zip Recipes Plugin

Notes

Serving Size is dependent on the type of meal you’re baking your pizza for. As an appetizer you can yield up to 12 servings. While as a dinner portion I cut the pizza into only 6 servings.

I only use the 90 Calories Pillsbury Crescent rolls though I’m sure any brand or variation will do fine.

You can leave the pastry on your baking sheet and top directly on there, however, I suggest transferring before you top with additional ingredients to conserve any mess.

Obviously don’t try cutting your pizza while it’s on your baking sheet, unless you’re planning on buying yourself a new baking sheet anyway.

Leave a Reply