These veggie cream cheese pizzas are a great savory appetizer to serve at your next tea party. Make them ahead of time and store in the refrigerator until guests arrive. Then simply arrange the pizza bites onto a pretty platter – no heating required. They are delicious at room temperature which makes it easy on the host or hostess. Just be sure to not let them sit out for too long. If you’re planning on a long afternoon or evening, set out only enough food to last for an hour or so and refill the plates as needed.
- 2 (8 oz) packages crescent rolls
- 2 (8 oz) packages cream cheese, softened
- 1/8 cup onion, finely chopped
- 1 large cucumber
- ½ head of broccoli, finely chopped
- 1 medium red pepper, finely diced
- 1 cup mozzarella cheese
- Preheat the oven to 325° F.
- Roll out the crescent rolls flat on a cookie sheet. Do not separate it into triangles but leave in large rectangular shape. Press the dough together along the perforations to keep it from falling apart later.
- Bake the crescent roll dough for 10 minutes in the preheated oven or until it is golden brown. Remove the dough and let cool completely. If the dough is still warm, the cream cheese will melt and create a mess in the next step.
- Mix the softened cream cheese together with the onion and spread it on the cooled crescent roll dough. Add the rest of the chopped vegetables including broccoli, cauliflower, and red pepper on top of the cream cheese. Sprinkle mozzarella cheese over the pizza.
- Cut the pizza into square bite size servings. Refrigerate until ready to serve.
Yields approximately 64 two-inch square veggie cream cheese pizza bites.