Description
These mini veggie pizzas feature a flaky puff pastry base topped with a creamy herbed spread and fresh, crisp vegetables. Perfect as an appetizer, party snack, or light lunch, they’re quick to prepare, customizable, and always a hit.
Ingredients
- 1 package puff pastry sheets, thawed
- 4 oz cream cheese, softened
- 1/4 cup sour cream
- 1 tbsp ranch seasoning mix or Italian seasoning
- 1/2 cup broccoli florets, chopped small
- 1/4 cup carrots, julienned or thinly sliced
- 1/4 cup cucumber, diced
- Optional: shredded cheese, dill, or chopped bell pepper for garnish
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Roll out the thawed puff pastry sheets and cut them into rectangles or squares.
- Place them on the prepared baking sheet and poke the centers with a fork to prevent too much puffing.
- Bake for 12-15 minutes, or until golden and puffed. Let cool completely.
- Mix softened cream cheese, sour cream, and seasoning until smooth.
- Spread the cream mixture over each cooled pastry square.
- Top with chopped broccoli, carrots, and cucumber. Optionally add dill, cheese, or bell pepper.
- Serve chilled or at room temperature.
Notes
- Use flavored cream cheese for a twist.
- Substitute puff pastry with crescent dough or flatbread.
- Store in the refrigerator for up to 2 days.
- Best assembled just before serving to maintain crispness.
Nutrition
- Serving Size: 1 mini pizza
- Calories: 120
- Sugar: 1g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 3.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 10mg
