Veggie Pizza Wreath

This Veggie Pizza (shaped like a wreath) is a delicious, easy, and beautiful appetizer recipe you’ll come to love again and again.

With February behind us, my thoughts are turning to spring. I’m excited about the warmer weather, longer days, and splash of color, but I’m also ready for a new season of food (and this veggie pizza recipe)!

As we come out of hibernation, we want lighter fare and fresh veggies. Right? Inspired by the upcoming change of season, and with spring holidays such as Easter and Mother’s Day on my mind, I always like to have a few ideas for simple nibbles.

Veggie Pizza Wreath 

 

Prep Time 25 minutes   
Cook Time 10 minutes   
Cooling Time 30 minutes   
Total Time 35 minutes   

Ingredients

• 2 cans Pillsbury refrigerated crescent rolls {regular size}
• 1/2 cup sour cream
• 1 package cream cheese {8 oz} Allow to warm to room temperature or place in the microwave for 15-20 seconds to soften
• 1-2 tbsp vegetable seasoning You can also use other seasonings such as dill, rosemary or basil. Pick your favorites or mix it up!
• 1/2 cucumber finely chopped
• 1 large head broccoli, chopped
• 1/8 tsp garlic powder
• 1 red pepper finely chopped + save extra for the bow
• mini grape tomatoes

Instructions

1. Pre-heat the oven to 375F.
2. Unroll the dough and separate along the pre-cut vertical lines {not the diagnol lines for the individual crescent rolls}. Fold these in half to double the dough. 
3. On an ungreased cookie sheet or pizza sheet, start laying the dough down to form a circle. Press the dough down so the width of the ring is approximately 4 inches.  {NOTE: If you have a smaller cookie sheet, you may not use all of the dough.}  I used an upside bowl on the inside of the ring to get a nice even circle and then just placed the dough around it.
4. Bake for 10-12 minutes or until the crust is golden brown.  The baking time can really vary depending on the thickness of the dough, so be sure to check it often to avoid burning on the bottom.  If your pastry is puffing up a lot, you can poke it with a fork so it doesn't rise as high. Remove from oven and cool completely.
5. In a small bowl, mix the cream cheese, sour cream, and seasonings until well combined and smooth.  Spread evenly over the crust and then add the broccoli, cucumbers and red peppers.  Press the vegetables lightly into the cream cheese. Top with mini grape tomatoes.  Use the bottom of the red pepper and two strips of red pepper to make the bow.
6. While you can serve this immediately, I prefer it chilled.  Cover with Saran wrap and refrigerate for 1-2 hours prior to serving.

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