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.
Servings 6
Calories 175kcal
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
NUTRITIONAL DISCLAIMER. Calorie count provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Helpful Tips/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.
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.