Crescent Veggie Pizza
Easy Spinach Salad
Ingredients
- 2 (8-oz) cans refrigerated crescent roll dough
- 1 (8-oz) pkg vegan cream cheese, softened
- 2 Tbsp vegan mayonnaise
- 2 Tbsp nutritional yeast
- 2 tsp Italian seasoning
- ¼ tsp salt
- 1 (12-oz) pkg broccoli florets, chopped
- 1 red bell pepper, chopped
- 2 carrots, cut into matchstick pieces
Instructions
- Preheat oven to 375°F. Unroll both cans of crescent dough; separate into 4 long rectangles. Press dough in bottom and up sides of a greased rimmed baking sheet or 15-x 10-inch jellyroll pan, forming a crust.
- Bake 15 to 17 minutes or until golden brown. Cool.
- Stir together cream cheese, mayonnaise, nutritional yeast, seasoning, and salt until well blended; spread on pizza. Top with broccoli, bell pepper, and carrots. Cut into squares. Refrigerate any leftovers.
Side Dish Ingredients
- 2 (5-oz) pkg baby spinach
- 1 pint cherry tomatoes
- ½ red onion, thinly sliced
- ½ cup vegan olive oil vinaigrette
- ⅓ cup pepitas (pumpkin seeds)
Side Dish Instructions
- Toss together spinach, tomatoes, and onion in a large bowl. Drizzle each serving with vinaigrette, and sprinkle with pepitas.
Vegan Meal Plan
This recipe selected from the eMeals Vegan Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
