Description
Greek veggie pizza squares bring zesty herbs and fresh vegetables together in a perfect handheld delight. Cheese-draped and packed with aromatic ingredients, these squares invite you to savor a delicious slice of Greek-inspired culinary magic.
Ingredients
Scale
- 1 tube (8 oz or 226 g) refrigerated crescent roll dough
- 4 oz (113 g) cream cheese, softened
- ½ cup (120 ml) plain Greek yogurt or sour cream
- ¼ cup (30 g) crumbled feta cheese
- ½ cup (75 g) diced tomatoes (seeded)
- ½ cup (75 g) diced cucumber
- ⅓ cup (50 g) diced red onion
- ⅓ cup (50 g) sliced black olives
- 1 tsp dried oregano
- 1 tsp garlic powder
- Salt and pepper, to taste
- 2 tbsps (8 g) chopped fresh parsley (optional)
Instructions
- Crust Preparation: Warm the oven to 375F (190C), gently unfurl the crescent dough onto a baking sheet, carefully pressing the seams together to create a seamless rectangular foundation.
- Base Cooking: Bake the dough until it transforms into a golden, crisp canvas, approximately 10-12 minutes, then allow it to cool completely to room temperature.
- Flavor Blend: Whisk together Greek yogurt, cream cheese, garlic powder, oregano, salt, and pepper in a mixing bowl until the mixture achieves a silky, uniform consistency.
- Layering Technique: Generously spread the creamy mixture across the cooled crescent base, ensuring an even, smooth coverage that reaches every corner.
- Vegetable Mosaic: Artfully arrange cucumber, tomatoes, olives, red onion, and feta cheese atop the cream layer, creating a vibrant and colorful Mediterranean-inspired topping.
- Finishing Touch: Garnish with freshly chopped parsley for an added burst of color and herbaceous flavor, then slice into elegant squares.
- Serving Suggestion: Enjoy immediately for maximum crispness, or chill briefly to allow flavors to meld and settle before serving.
Notes
- Press crescent dough seams carefully to prevent uneven baking and ensure a solid base for toppings.
- Allow crust to cool completely before spreading cream mixture to prevent soggy texture and maintain crisp foundation.
- Pat cucumber and tomatoes dry with paper towels to prevent excess liquid from making the pizza squares watery.
- Swap crescent dough for gluten-free version or use cauliflower crust for low-carb alternative; use dairy-free cream cheese for vegan option.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Lunch, Appetizer, Snacks
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 9
- Calories: 180
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 9 g
- Saturated Fat: 4 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 20 mg