Veggie Pizza Appetizer

My mom has been making this cold veggie pizza appetizer for as long as I can remember. I’ve made it a few times in my adult life: a game night, a Super Bowl party, and most recently, for a Thanksgiving appetizer. Every time I make it, I wonder why I don’t do so more often. It’s really simple and super delicious.

Ingredients:

  • 1 can of crescent rolls
  • 8 oz cream cheese, softened
  • 2/3 cup mayonnaise
  • 1 tsp dill weed (I’ll admit to putting more like 1.5-2 tsp in my mixture!)
  • 1 tsp minced onion
  • Shredded cheese (sprinkling to your taste)
  • All of the fresh veggies you want to include. I typically use alfalfa sprouts, carrots, cucumber, green peppers, and green onion. (Lots of people add broccoli, red onions, etc as well.)

To prepare:

  • Open the can of crescent rolls (I hate that part!) and spread them out on a lightly greased cookie sheet. You’ll want to close up any seams and spread the entire length and width of the pan. This will be the base of your pizza. Bake according to the directions on the package, but watch carefully so as not to burn. Once baked, set aside and allow to cool.
  • To make the mixture which will go directly on top of the crescent roll base, take your softened cream cheese, mayo, dill weed, and minced onion and blend thoroughly. A few tiny cream cheese lumps are okay, but for the most part, you want this to be pretty smooth. Depending on how soft your cream cheese is (or isn’t), you may want to use a mixer. Once blended, spread the mixture evenly over the top of the cooled crescent roll base.
  • Lastly, chop up and add all of the fresh veggies you desire! Sprinkle with shredded cheese, cut into squares, and serve! YUM!

The only “downside” is that you want to eat it all within a day or two, or else the bottom tends to get soggy from the cream cheese mixture. This isn’t really an issue though, because it’s so good that you’ll want to eat it all within a day or two anyway!

Veggie Pizza Appetizer
Cold Veggie Pizza Appetizer

Lacto-Ovo Vegetarian: Inquiring Minds Want to Know

October is Vegetarian Awareness Month and naturally, I missed the opportunity to post about it during the appropriate 31 days. Still, per the request of one of my very favorite readers and my dear friend, I’m going to briefly explain the term lacto-ovo vegetarian, which is the type of vegetarian I have been for the last 15 or so years.

Now, I can almost imagine the eye-rolling now, but I can assure you that I am not “one of those” vegetarians. I personally made the choice to eliminate red meat, pork, and fish from my diet at a pretty young age and then followed up with poultry in my early twenties. I have no issue with others opting to eat meat, nor have I ever attempted to convert anyone to a vegetarian lifestyle. Do I want you to shove your burger in front of my face and offer me a bite? No. But, will I judge you for eating it? Nope; do as you please. In fact, I’ve even been known to cook meat for my husband (though I admittedly can’t really think about what I’m doing or it’ll bother me!)  I’m simply willing to be open when asked and the entire purpose of this is just to explain the term for the diet I have selected for myself.

Alright, enough of that. So, to answer Lindsay’s question, what is a lacto-ovo vegetarian? According to http://www.dietitians.ca, a lacto-ovo vegetarian diet includes grains, vegetables, fruit, legumes, seeds, nuts, dairy products and eggs. It excludes any meat, fish, poultry and any products that contain these foods.

Those of you who know me in real life probably know that I’m originally from Wisconsin. While I don’t love beer or brats, I cannot live without my cheese! Therefore a vegan lifestyle was just not for me. I’ve attempted it a few times for weight loss purposes as well as for Lent and it was pretty darn difficult. What can I say? I’m a cheese head in more ways than one! Now, I don’t drink regular milk (almond milk for me) but I do consume other dairy products such as yogurt, cottage cheese, sour cream, and the occasional frozen custard indulgence.
In addition to dairy, I will also consume eggs. Eggs are funny for me because, much like preparing meat for my husband, I have to just eat eggs and not think too much about them or I’ll get grossed out. I definitely prefer for eggs to be part of a recipe or mixed with other things (like a quiche or an omelette) but I will eat them.They are an excellent source of protein in my otherwise fairly protein-barren world.
Speaking of that, how do I get protein anyway? Well besides some from items mentioned above (cottage cheese, almond milk, eggs, yogurt) I also obtain protein from protein powder/shakes, black beans, leafy greens, nuts & seeds, peanut butter, chickpeas/hummus, quinoa, and tofu (usually from restaurants though, because I can never make it properly – anyone have any tips??) Some of my favorite protein products include:
Syntrax Nectar Protein Powder in Chocolate Truffle, Vanilla Bean, or Double Stuffed Cookie
Beyond the protein sources, I enjoy veggies, fruit, and grains to fill me up.
So there you have it. It’s not glamorous and my husband thinks it’s a giant pain, but that’s what I do. If you ever have any questions, please feel free to ask!