Veggie Cream Cheese Roll-Ups

Veggie Cream Cheese Rollups | Pinky's Pantry
I stumbled across this recipe on justapinch.com. They have some great recipes on their website and this one was no exception. This yummy, vegetarian appetizer is great to serve at a party or take to a potluck. You can substitute lowfat cream cheese if you want to cut down on the fat. These colorful rolls look so pretty arranged on a platter. And the best part is….. they’re super easy to make!
Veggie Cream Cheese Rollups | Pinky's Pantry

VEGGIE CREAM CHEESE ROLL-UPS

  • 6 eight-inch flour tortillas (can use wheat, spinach, or tomato tortillas)
  • 2 pkg. (8 oz. each) cream cheese, softened
  • 1 envelope ranch dressing or dip mix
  • 4 green onions, finely chopped
  • ½ small can (4.25 oz.) chopped black olives
  • 1 celery rib, finely chopped
  • ½ cup finely chopped green bell pepper
  • ½ cup finely chopped red bell pepper
  1. Beat cream cheese and ranch mix together until smooth and well-blended.
  2. Stir in chopped vegetables with a rubber spatula.
  3. Spread cream cheese mixture evenly over tortillas.
  4. Roll up tortillas into logs and wrap each log in plastic wrap.
  5. Place tortilla logs in fridge to chill for at least 3 hours to set.
  6. Slice tortillas into ½-inch rounds before serving.

NOTE:

  • Can be served with salsa as a dip.
  • I don’t like a lot of olives in these rolls so I only use half a small can. Feel free to use the whole can if you like.
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Cool Veggie Pizza

Cool Veggie Pizza | Pinky's Pantry
This is an old Pampered Chef recipe that I learned to make many years ago when The Pampered Chef was still in its early years. The company operates on the same principle as Tupperware — people host a party where the company’s products are demonstrated and sold. I attended a Pampered Chef party where this dish was served and loved it so much that I made it myself for the party I subsequently hosted. It’s been a favorite with my family ever since. A lot of times, I make the recipe healthier by substituting reduced fat crescent rolls, fat-free cream cheese and/or lite mayonnaise.

Anyway, it’s the last day of Nurses Week tomorrow so I’m making this to take to the office. I know the nurses will love it, especially since I’m making the healthy version. Did I ever mention that I work with a bunch of nurses? Well, I do. So healthy food always goes over big at our office potlucks.

COOL VEGGIE PIZZA

  • 1 can refrigerated crescent rolls
  • 1 box cream cheese, softened
  • 1½ tsp. mayonnaise
  • 1 garlic clove, crushed and minced fine
  • 1 tsp. dill weed
  • salt and pepper, to taste
  • 2 cups chopped assorted fresh vegetables (any combination of vegetables you like such as broccoli, cauliflower, cucumbers, green or red bell peppers, tomatoes, green onions, mushrooms, carrots, zucchini or yellow summer squash, etc.)
  1. Preheat oven to 375° F.
  2. Unroll crescent roll dough onto a cookie sheet and pinch seams together to seal.
  3. Bake 10-12 minutes or until lightly browned.
  4. Remove from oven and let cool completely.
  5. Combine cream cheese, mayonnaise, garlic, dill weed, salt and pepper together in a small bowl.
  6. Spread the cream cheese mixture evenly on top of cooled crust.
  7. Coarsely chop your selected vegetables.
  8. Sprinkle a layer of each vegetable over pizza crust.
  9. Cut into squares and serve.

NOTE:

  • If you don’t like dill, you can substitute Italian Seasoning mix. You can also omit the garlic if you want to.
  • My favorite combination of veggies that I use whenever I make this pizza is:  zucchini, mushrooms, green and red bell peppers, tomatoes and green onions.