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 Pillsbury® crescent rolls, topped with shredded carrots, crunchy cucumbers, and sweet red bell peppers. Each bite is a burst of flavor, enhanced by the aromatic kick of ground ginger and a hint of heat from cayenne pepper. To finish it off, a sprinkle of fresh cilantro adds a refreshing touch that ties all the elements together.

This Thai Appetizer Pizza is not only visually stunning but also incredibly easy to prepare, making it an ideal choice for gatherings, parties, or even a cozy night in. With just 180 minutes of prep and cooking time, you can serve up to 32 people, ensuring that everyone gets a taste of this delicious starter. Whether you're looking for a fun snack or a sophisticated antipasto, this recipe is sure to be a hit. So gather your ingredients and get ready to impress with this delightful culinary creation!

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 pillsbury® crescent recipe creations® 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 375°F.
  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%