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
(Full list of ingredients and instructions in printable recipe card.)
INGREDIENTS:
Refrigerated crescent dough sheet (or can of crescent rolls)
Cream cheese
Mayonnaise
Hidden Valley Ranch Salad Dressing & Seasoning Mix
red & green bell peppers
Broccoli florets
Carrots
Ham
Salami
Cherry tomatoes
Shredded cheddar cheese (finely shredded works best)
Provolone cheese slice
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.
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.
Crescent dough sheets are great for making appetizers such as
Cranberry Sausage Walnut Crescent Roll-ups
Chicken Bacon Caprese Bites
Another popular recipe to serve at your football parties is my
Hot Pimento Sausage Dip.
Helpful Tips and Frequently Asked Questions
- If you don’t want to purchase this football shaped board, you can make the shape yourself. Place a sheet of parchment paper on a baking sheet, place the dough on it and shape the crescent dough to look like a football. You can also cut out a football shape and trace on parchment paper as a pattern.
- Use any vegetables that your family prefers. Just chop them small.
- Finely shredded cheddar cheese works best instead of bigger shreds on this pizza. It stays on the pizza better.
- Make sure to let the cream cheese set out to soften. It will blend better with the other ingredients this way.
Can I make this pizza ahead of time?
The best way to do this is to bake the crust up to a day ahead. Cover it and store at room temperature. Chop your vegetables and place in Ziploc bags. I do mine in separate bags.
Assemble the pizza the next morning. If you will be short on time, you can assemble the whole thing the evening before you need it. It is best if served within 24 hours on making it.
Store leftovers in an airtight container and refrigerate. The pizza does become soggy on the 2nd day after it is made.
This post was shared on Sweet Little Bluebird Weekend Potluck.
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
If you can't purchase the board, you can shape the dough into a football shape yourself. Cut a pattern out of parchment paper and trace onto the dough sheet. Cut or shape with your hands. Use any vegetables that your family likes. Finely shredded cheese stays on the pizza better than the larger shreds. Allow cream cheese to soften so that the other ingredients will blend better with it. You can prep the pizza a day ahead, but it starts to get soggy on the 2nd day. The best way to do this is to bake the crust up to a day ahead. Cover it and store at room temperature. Chop your vegetables and place in Ziploc bags. I do mine in separate bags. Assemble the pizza the next morning. If you will be short on time, you can assemble the whole thing the evening before you need it. It is best if served within 24 hours on making it.
