Greek Veggie Pizza Squares
Crispy crescent crust topped with herby cream-cheese spread, crunchy Greek veggies, and tangy feta. Cool, colorful, and party-ready.
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Servings:
Ingredients
Main Ingredients
- 8 oz refrigerated crescent roll dough
- 1 tbsp olive oil for brushing
- 8 oz softened cream cheese
- 0.5 cup plain Greek yogurt
- 1 tsp fresh lemon zest
- 1 tsp fresh lemon juice
- 1 tsp minced garlic
- 0.5 tsp dried dill
- 0.5 tsp dried oregano
- 0.5 tsp fine sea salt plus more to taste
- 0.25 tsp ground black pepper
- 1 cup diced cucumber seeds removed if watery
- 1 cup chopped cherry tomatoes patted dry
- 0.75 cup diced red bell pepper
- 0.33 cup finely chopped red onion
- 0.5 cup sliced Kalamata olives drained
- 0.75 cup crumbled feta cheese
- 0.25 cup chopped fresh parsley
Instructions
Preparation Steps
- Preheat oven to 375°F. Line a rimmed baking sheet with parchment.
- Unroll crescent dough onto the sheet. Press seams and shape into an even rectangle.
- Brush dough lightly with olive oil. Bake until golden, 12–14 minutes. Cool completely on the pan.
- Beat cream cheese and Greek yogurt until smooth and fluffy.
- Stir in lemon zest, lemon juice, garlic, dill, oregano, salt, and pepper.
- Spread the herbed mixture over the cooled crust, reaching the edges.
- Top evenly with cucumber, tomatoes, bell pepper, red onion, and olives. Press gently to set.
- Scatter feta and parsley over the vegetables. Chill 10–15 minutes for cleaner slices.
- Cut into squares and serve cold or at room temperature.
Notes
Swap parsley for fresh dill or add a pinch of crushed red pepper. For extra crunch, sprinkle toasted pine nuts before serving. To make ahead, bake the crust and mix the spread up to 24 hours in advance; assemble and top just before serving for best texture.
This recipe is an original creation inspired by classic Greek Veggie Pizza Squares flavors. All ingredient ratios and instructions are independently developed.