LOADED FOOTBALL VEGGIE PIZZA
Loaded football veggie pizza is a baked crescent dough crust in a football shape, covered with cream cheese and ranch filling, veggies, meat and cheese. The perfect appetizer for any tailgate party.
This recipe is just the basic veggie pizza one that we have all been making for years, but is seems special when you add a different shape to it. I bought this football shaped food board last year from Amazon and just love it. Football season is here, so I am using it every chance that I get.
It is perfect for a small charcuterie board or a dessert board with cookies and brownies. HERE is the link to the board. (I am not an affiliate so this is just something that I liked)
HOW TO MAKE THE LOADED FOOTBALL VEGGIE PIZZA
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper, or use a baking stone.
Open can of crescent dough and unroll onto parchment paper. Press or roll out into a 16 “ L x 9” W rectangle. Bake until light golden brown, about 15 minutes. Transfer to a cooling rack and cool about 20 minutes.
After the crust is cool, cut the football shape from it. I tried doing it 2 different ways, and what worked best, is to trace the football board on the crust, using the tip of a sharp knife. Another option is to trace the football board onto parchment paper, cut it out, and then use it to cut football from crust.
*Prepare the filling mixture. In a medium size bowl, using an electric mixer, combine the cream cheese, mayonnaise, and ranch packet. Mix until smooth and well combined; set aside.
Clean and chop the veggies. You may use any combination that your family prefers. Cut the veggies and meats into small pieces.
Spread the filling on the crust, top with veggies, meats and cheese. Make the football laces from a slice of thick provolone cheese.
*Refrigerate until ready to serve. Cut into desired size wedges.
Another popular recipe to serve at your football parties is my
Hot Pimento Sausage Dip.
LOADED FOOTBALL VEGGIE PIZZA
Ingredients
- 1 8oz can Pillsbury Refrigerated Crescent Dough Sheet
- 1 8oz package cream cheese, softened
- 1/4 cup mayonnaise
- 1 1oz package dry Hidden Valley Ranch Salad Dressing & Seasoning Mix
- 1/4 cup red bell pepper chopped
- 1/4 cup green bell pepper chopped
- 1/4 cup broccoli florets chopped
- 1/4 cup baby carrots sliced thin
- 1/2 cup diced ham from package
- 1/4 cup salami chopped
- 1/4 cup grape or cherry tomatoes
- 1 cup shredded cheddar cheese
- 1 thick slice provolone cheese
Instructions
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper, or use a baking stone.
- Open can of crescent dough and unroll onto parchment paper. Press or roll out into a 16 “ L x 9” W rectangle. Bake until light golden brown, about 15 minutes. Transfer to a cooling rack and cool about 20 minutes.
- While the crust is baking and cooling, prepare the filling and toppings. In a medium size bowl, using an electric mixer, combine the cream cheese, mayonnaise, and ranch packet. Mix until smooth and well combined; set aside. Clean and chop the veggies. You may use any combination that your family prefers.
- After crust is cool, transfer to a flat surface to cut football shape. Place the board on the crust to trace around, using the tip of a sharp knife, or trace board onto parchment paper, cut it out, and use that as the pattern to cut. Place football crust onto a serving platter.
- Spread the cream cheese filling evenly over the crust. Arrange the vegetables, ham, and salami over the filling. Top with the shredded cheese. Cut the provolone cheese into pieces and arrange in middle of the football to look like the laces.
- Refrigerate until ready to serve. Cut into desired size wedges to serve.
Notes
