SHAMROCK VEGGIE PIZZA
A Shamrock Veggie Pizza is an easy and fun appetizer to serve on St. Patrick’s Day. Made with a refrigerated crescent dough crust, cream cheese and ranch filling, and then topped with green veggies it will be a big hit.
Servings 6
Calories 270kcal
Ingredients
- 1 can Pillsbury Crescent Dough Sheet
- 1 8oz package Philadelphia cream cheese, room temperature
- 1 1.0 oz package Hidden Valley Ranch Salad & Dressing Mix
- 2 Tablespoons mayonnaise
- 2 Tablespoons milk
- 1/2 cup celery chopped
- 1 cup green bell pepper chopped
- 1 cup fresh broccoli florets chopped
- 1 cup shredded cheddar cheese
Instructions
- Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper.
- Open can of crescent dough, roll out onto parchment paper into an even sized rectangle. Using a small, sharp knife, cut out a shamrock shape from the dough. I did it free handed, but you could draw a form to trace. Remove the excess dough around the shamrock.
- Bake until shamrock is light golden brown, about 10-15 minutes. Transfer to a wire cooling rack.
- While dough is baking, prepare the filling and toppings. Using an electric mixer, combine the cream cheese, ranch dressing, mayonnaise, and milk until well combined.
- After dough is cooled, transfer to a serving tray. Spread the filling evenly over the shamrock. Line celery pieces around the edges. Fill shamrock with the peppers and broccoli. Place the cheese around the outside edges and press down slightly.
- Refrigerate until ready to serve.
Notes
NUTRITIONAL DISCLAIMER. Calorie count provided is an estimate and will vary based on cooking methods and brands of ingredients used.