Cold Seafood Pizza
Submitted by MLE
Cold seafood pizza on a flaky crescent roll crust layered with dill cream cheese, cocktail sauce, shrimp, bell pepper, and scallions. A crowd-pleasing no-heat appetizer for parties.
YIELD
4 servingsPREP
15 minCOOK
30 minREADY
45 minThink of this as a shrimp cocktail that went and got itself a pizza crust.
A golden, flaky crescent roll base gets baked, cooled, then layered with a tangy dill cream cheese spread, a slick of cocktail sauce, and piles of shrimp (or crab) with colorful bell pepper and scallions on top.
Everything is served cold, making it the ultimate make-ahead party appetizer.
Slice it into squares, set it out on the table, and watch it disappear before the main course even shows up.
Variations
- Crab lover’s version: Use all lump crabmeat instead of shrimp for a more upscale take.
- Veggie swap: Skip the seafood and pile on diced cucumbers, cherry tomatoes, and black olives for a garden-style cold pizza.
Kitchen Tips
- Press the crescent roll seams together firmly before baking. You want one solid sheet, not individual rolls.
- Let the crust cool completely before adding the cream cheese layer. Warm crust will melt the spread and make everything slide.
- Assemble up to 4 hours ahead and refrigerate. Any longer and the crust starts to soften.
Ingredients
Directions
Spread dough onto baking stone and using the pizza roller, press seams together.
Bake at 350℉ (180℃) until lightly browned.
Blend cream cheese, sour cream and dill seasoning mix.
Spread on cooled crust. Spread on cocktail sauce.
Layer with seafood, pepper and onion.
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