Description

These Greek Veggie Pizza Squares are a colorful, crowd-pleasing appetizer made with soft crescent roll dough, a tangy cream cheese spread, and topped with crisp Mediterranean veggies. They’re fresh, flavorful, and easy to prepare—great for potlucks, picnics, or healthy snacking!

Ingredients

For the Base:

2 (8 oz) cans refrigerated crescent roll dough
1 tablespoon olive oil (for brushing)

For the Creamy Spread:

8 oz cream cheese, softened
1/2 cup plain Greek yogurt or sour cream
1 teaspoon garlic powder
1/2 teaspoon dried oregano
Salt and black pepper, to taste

For the Toppings:

1/2 cup diced cucumber
1/2 cup cherry tomatoes, quartered
1/4 cup diced red onion
1/4 cup Kalamata olives, sliced
1/4 cup crumbled feta cheese
1 tablespoon chopped fresh parsley or dill (optional)

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Instructions

Preheat oven to 375°F (190°C).
Unroll the crescent dough and press into a greased 9×13-inch baking sheet, sealing the seams to form one even crust.
Lightly brush with olive oil and bake for 10–12 minutes, or until golden brown. Let cool completely.
In a bowl, mix together cream cheese, Greek yogurt, garlic powder, oregano, salt, and pepper until smooth.
Spread the cream cheese mixture evenly over the cooled crust.
Top with chopped cucumber, tomatoes, red onion, olives, and feta cheese.
Sprinkle with fresh herbs if using.
Cut into squares and serve chilled or at room temperature.

Notes

Make it ahead! Just store the base and topping separately and assemble before serving.
Add chopped artichoke hearts, roasted red peppers, or spinach for more flavor.
Use dairy-free cream cheese and skip the feta for a vegan option.