With spring right around the corner, I’ve been on the lookout for some lighter and healthier recipes…recipes with more fresh fruits and veggies (like this Fruit Trifle), but that don’t lack in taste. The other night I hosted an Essential Oils party with some friends and I came up with this yummy Greek Veggie Pizza appetizer that’s really easy and tasty, so I thought I would share it with you guys! For some reason, I always gravitate towards Greek inspired recipes and this appetizer is very simple and is a light dish.
- 2 cans (8 oz each) Pillsbury™ refrigerated Crescent Dough Sheet
- 1 package (8 oz) cream cheese, softened
- 1/2 cup sour cream
- 1 teaspoon dried dill weed
- 1/8 teaspoon garlic powder
- 1/2 cup cucumber
- 1/2 cup kalamata olives
- 1/2 cup grape tomatos
- 1/2 cup crumbled feta cheese
**balsamic reduction over top (I use THIS from World Market)
1. Preheat oven to 375°F.
2. Unroll both cans of dough. In ungreased 9×13 pan, place dough; press in bottom and up sides to form crust.
3. Bake 13 to 17 minutes or until golden brown. Cool completely, about 30 minutes.
4. In small bowl, mix cream cheese, sour cream, dill and garlic powder until smooth. Spread over crust. Top with vegetables. Sprinkle feta cheese over top and then drizzle with balsamic reduction, if desired. Serve immediately, or cover and refrigerate 1 to 2 hours before serving. Cut into 8 rows by 4 rows.
This makes for the perfect light airy appetizer idea and it’s full of flavor! Enjoy!