Amanda Formaro's video: Appetizer Veggie Pizza

This appetizer veggie pizza uses crescent dough, flavored cream cheese, fresh vegetables and shredded cheese to make an absolutely delicious finger food! You can print the full recipe here https://amandascookin.com/appetizer-veggie-pizza/ Ingredients 16 ounce Pillsbury crescent dough sheets 2 8-oz cans 15 ounce Chive & Onion Cream Cheese Spread 1 cup broccoli florets 1 cup diced red and orange sweet or bell peppers 1/4 cup sliced green onions scallions 1 medium carrot shredded 1/2 cup shredded cheddar cheese 1/2 cup shredded mozzarella cheese Instructions Unroll both crescent sheets and place them side by side on a jelly roll pan (approximately 17x12). They will be a little big for the pan, so just do some tucking and scrunching to make them fit the best you can. Bake crescent dough sheets according to directions on the package. When done, place on a cooling rack and allow to cool completely. While the dough is baking, prep your vegetables and put them into separate dishes. See notes. Shred the cheese and place in a bowl. Stir cream cheese to loosen and make spreadable then spread on top of the dough. Add the broccoli florets, gently pressing them into the cream cheese layer. Sprinkle the peppers, carrot and sliced scallions over the broccoli layer. Add a layer of shredded cheese to the top. Cut into 36 rectangles. Notes For the topping I use a tub of spreadable, flavored cream cheese, my favorite is chive and onion. I have also used a flavor called garden vegetable as well as original flavor. They are all good. Some recipes call for mixing cream cheese with sour cream and dressing mix or garlic powder. I find it easier to just use a flavored cream cheese instead. Prepping the vegetables For the broccoli, cut the florets off the head then trim them into small pieces less than an inch long. When I chop sweet peppers or bell peppers, I use the small dice blade on my Vidalia Chop Wizard. This creates small uniform pieces. This is seriously my favorite gadget in the entire kitchen! Slice scallions thin so they are flavorful but not overpowering when someone takes a bite. Run a fresh carrot across a cheese grater on the larger holes. There's really no need to peel it first, just make sure you wash it. For zucchini, cucumber, and radishes a small dice works great and will be easy to eat. Tomatoes can be tricky if they are over-ripe, so be sure to buy firm tomatoes if you are using them. Chop tomatoes into even 1/2-inch pieces.