Thai Appetizer Pizza

Thai Appetizer Pizza
180 min.
32
79kcal

Suggestions


Are you ready to elevate your appetizer game with a delightful fusion of flavors? Introducing the Thai Appetizer Pizza, a unique twist on traditional pizza that will tantalize your taste buds and impress your guests. This vibrant dish combines the creamy richness of chive-and-onion cream cheese with the nutty goodness of peanut butter, creating a luscious spread that serves as the perfect base for a colorful array of fresh toppings.

Imagine biting into a crispy, golden-brown crust made from refrigerated crescent rolls, topped with shredded carrots, crunchy cucumbers, and sweet red bell peppers. Each bite is a burst of flavor, enhanced by the aromatic notes of fresh cilantro and a hint of spice from ground ginger and cayenne pepper. Not only is this appetizer visually stunning, but it also offers a delightful balance of textures, from the creamy spread to the crunchy vegetables and salted peanuts.

Perfect for gatherings, parties, or simply as a snack, this Thai Appetizer Pizza is not only easy to prepare but also a crowd-pleaser that caters to a variety of palates. With just 79 calories per serving, you can indulge guilt-free while enjoying a taste of Thailand in every bite. So gather your ingredients, roll up your sleeves, and get ready to impress your friends and family with this deliciously innovative appetizer!

Ingredients

  • 0.5 cup carrots shredded ( 1 small)
  • 0.5 cup approx cream cheese spread (from 8-oz container)
  • 0.3 cup creamy peanut butter 
  • 16 oz regular crescent rolls refrigerated canned
  • 0.5 cup cucumber seeded chopped ()
  • 0.3 cup cilantro leaves fresh chopped
  • 0.5 teaspoon ground ginger 
  • 0.3 teaspoon ground pepper red (cayenne)
  • 0.5 cup bell pepper red chopped ()
  • 0.3 cup roasted peanuts salted chopped

Equipment

  • bowl
  • frying pan
  • oven

Directions

  1. Heat oven to 375F.
  2. If using crescent rolls: Unroll both cans of dough; separate into 4 long rectangles.
  3. Place rectangles in ungreased 15x10x1-inch pan; press in bottom and up sides to form crust. If using dough sheets: Unroll both cans of dough.
  4. Place rectangles in ungreased 15x10x1-inch pan; press in bottom and up sides to form crust.
  5. Bake 13 to 17 minutes or until golden brown. Cool completely, about 30 minutes.
  6. In small bowl, mix cream cheese spread, peanut butter, ginger and ground red pepper.
  7. Spread over cooled crust. Top with carrot, bell pepper, cucumber and peanuts.
  8. Serve immediately, or cover and refrigerate up to 2 hours before serving.
  9. Just before serving, sprinkle with cilantro.
  10. Cut into squares.

Nutrition Facts

Calories79kcal
Protein7.49%
Fat58.95%
Carbs33.56%

Properties

Glycemic Index
5.37
Glycemic Load
0.15
Inflammation Score
-3
Nutrition Score
1.5278261031794%

Flavonoids

Luteolin
0.02mg
Kaempferol
0.01mg
Quercetin
0.08mg

Nutrients percent of daily need

Calories:78.9kcal
3.95%
Fat:5.43g
8.35%
Saturated Fat:2.06g
12.89%
Carbohydrates:6.95g
2.32%
Net Carbohydrates:6.62g
2.41%
Sugar:1.96g
2.18%
Cholesterol:2.2mg
0.73%
Sodium:142.9mg
6.21%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:1.55g
3.1%
Vitamin A:457.15IU
9.14%
Vitamin C:3.21mg
3.89%
Manganese:0.07mg
3.73%
Vitamin B3:0.49mg
2.44%
Vitamin E:0.24mg
1.61%
Magnesium:6.21mg
1.55%
Iron:0.27mg
1.5%
Fiber:0.33g
1.32%
Phosphorus:13.15mg
1.31%
Folate:5.01µg
1.25%
Vitamin B6:0.02mg
1.16%
Potassium:35.74mg
1.02%