I love mini, mini desserts, mini snacks, mini everything. It makes me feel like we can have 50 of them and somehow it even tastes better. Everyone loves those veggie pizza appetizers with crescent rolls, but what you really need is this new recipe for easy veggie pizza tarts appetizer!
There’s something awesome about cutting out circles and making little cups that you can pop the whole thing in your mouth (though I still bite it in half while Cade is a popper.) and enjoy it all in one bite.
And the filling is totally different than your normal sour cream or sour cream and cream cheese ranch filling. I think this filling is perfectly thick and creamy while still light and fresh. That’s kind of our thing in case you haven’t noticed. Cade and I love creamy but we don’t want it so heavy we can’t enjoy the food. Our filling uses yogurt, cream cheese, and a little light mayo with fresh garlic, dill and there’s even a little vinegar in there. It’s pretty much awesome and you can top it with whatever veggies you like.
In fact, we prefer our kids to do the veggies. They think it’s so fun to “decorate” and makes the veggies less scary to them so they are more willing to try different vegetables. There’s also a touch of finely shredded cheese and I know you’re like us and will want to add more cheese, but it’s actually the perfect touch and too much more takes away from that fresh veggie taste. And the best part? These can totally be made a day in advance, or even multiple days if you wait to assemble them. Booyah!
Where Did Pizza Originate?
The pizza we’re all familiar with — the kind with tomato sauce, cheese, and toppings — did originate in Italy.
Can You Freeze Pizza Dough?
Freeze pizza dough that has already risen once.
Yeast is killed off at higher temperatures but remains relatively unaffected if frozen.
How Do You Reheat Pizza?
Heat a skillet on medium-high for a minute, add the pizza, cover loosely with a lid, and cook 2 to 3 minutes.
Or, heat a foil-lined cookie sheet in a 450°F oven until hot.
Place pizza on foil and bake for 10 minutes or until cheese is melted.
Easy Veggie Pizza Tarts Appetizer
For the Tarts
- 1 Package Crescent Rolls or Crescent Roll Sheet
For the Filling
- 4 ounces Cream Cheese, softened
- 1 1/2 Tablespoons Light Mayonnaise
- 1 1/2 Tablespoons Plain Yogurt
- 1 Tablespoon Fresh Chopped Dill
- 1 Clove Garlic, minced
- 1/2 Teaspoon Vinegar
- 1/2 Teaspoon Sugar
- Salt to taste
For the Toppings
- 1/2 Cup Red and Orange Peppers, sliced and chopped
- 1/3 Cup Olives, sliced
- 1 Head (not bunch) Broccoli, Chopped fine
- 1/3 Cup Colby Jack Cheese, finely shredded
- 1/3 Cup English Cucumber, diced (peeled if desired)
- 1/3 Cup Grape Tomatoes, chopped
- Preheat the oven to 375 degrees.
- Lightly grease a mini muffin tin with non stick spray.
- Roll the crescent roll dough out on a counter, pressing together any seams.
- Cut 16-24 circles out of the dough and shape into the mini muffin holes.
- Lightly prick the bottom and 2 of the sides with a fork and bake for 6-8 minutes, or until golden.
- Remove to a cooling rack and using your fingers, quickly press down in the centers a little to create more of a tart for filling.
For the filling
- In a medium bowl, using a handheld mixer, mix together the cream cheese, mayo and yogurt.
- Add all remaining ingredients and beat until smooth.
- Fill each tart with filling and top with desired veggies and a sprinkle of cheese.
- Wrap well on a platter with saran wrap and refrigerate until serving or serve immediately.
The filling and tarts can be made and stored in airtight containers in the fridge 3 days in advanced and assembled the day before or day of serving.
Amount Per Serving:Calories: 2293 Saturated Fat: 0g Cholesterol: 163.3mg Sodium: 0mg Carbohydrates: 260.7g Fiber: 26.7g Sugar: 45g Protein: 64.7g