Greek Cold Pizza
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If you’ve ever tried the cold pizza made with a crescent roll crust, hidden valley dip “sauce”, a variety of veggies of your choosing along with a sprinkling of shredded cheese…this is my variation of that.
We are a huge fan of anything Greek in our home…so much so that this kind of recipe has to be made rarely because we’ll sit and eat it all until we are bloated and over-full…not a pretty site. But it truly is that good. So good that we use family and friend gatherings as an excuse to make it whenever we can. We pray that no one will like it and we’ll have to bring home the leftovers but we have yet to have that happen. It’s always gone right away. If you are taking it somewhere, you might like to use a pan like this:
I love having a lid that fits my bakeware perfectly and has something very similar I use whenever I’m heading off to someone’s home to share.
Here are the ingredients and directions, broken down into parts…along with a reminder that, while I love photography, I’m thinking food photography is not my genre so the pics aren’t great but will give you an idea.
1-2 packages of crescent rolls – I like to use the seamless ones but either will work…use two packages if you are using a larger cookie sheet or if you’d prefer a thicker crust.
Spread out onto an ungreased cookie sheet and bake as directed…I do watch the time and look for a golden brown finish and it doesn’t always take as long as the package says, depending on the thickness of the dough when you spread it out.
Let this cool.
- 8 oz cream cheese…let warm up just a big so it’s easier to work with.
- 8 oz sour cream
- Tzatziki seasoning…I use a proprietary blend from a local ethnic food shop but here’s a great recipe you can use as well, if you want to make your own (this is enough for about 3 cups of “sauce”)
- 1/2 teaspoon salt
- 4 cloves garlic, minced
- 2 tablespoons chopped fresh dill
- 1 tablespoon chopped fresh mint
- salt and ground black pepper to taste
Once the crust is cool, spread the “sauce” on the crust.
Now it’s time for the real fun. You can add whatever toppings you want…here’s what we usually do:
- Sliced black olives or small black olives cut in half
- Sliced pepperocinis
- Cherry tomatoes, cut in half
- Sweet peppers or bell peppers, diced
- Red onion, diced
- Cucumber, seeded and diced
- Feta cheese crumbles, plain or flavored if you prefer
Sometimes we go meatless and other times not…it’s your choice. We’ve added pepperoni as well but I’m not a huge fan of pepperoni so I like to run to the local gyro shop and order up to about a 1/2 pound of authentic gyro meat, let it cool and dice that up…so yummy.
This is one of my favorite “inventions.” I’m sure it’s not new…someone has probably done it before but I thought this all up on my own with no prodding from anything or anyone and it’s become such a huge hit! I hope you enjoy it.
What’s your favorite ethnic food?