Traeger Smoked Veggie Pizza
Traeger Smoked Veggie Pizza has cooked crescent roll crust on the pellet grill, also made with smoked cream cheese for a great cold appetizer
Equipment
- Traeger/Pellet Grill
Ingredients
- 2 packages crescent rolls
- nonstick spray
- 2 8 oz blocks cream cheese
- 1 package dry ranch seasoning
- 2 Tbsps chopped, fresh dill (optional)
- 1 red bell pepper diced
- 1 1/2 cups shredded carrots
- 1 1/2 cups chopped broccoli
- 2 cups shredded cheese of choice (I used Mexican blend)
- 1/4 cup diced green onions or chives
- kosher salt, pepper
Instructions
- Spray two baking sheets with non stick spray and roll a crescent roll flat on each, pinch the seams together and poke a few times with a fork to help keep the dough flat as it cooks.
- Preheat the Traeger/ pellet grill to 325 degrees. Put the baking sheets on the Traeger grill grate for 16 to 18 minutes. Remove and let them cool.
- Lower the temperature of the pellet grill to 180 degrees. Put the cream cheese blocks on foil and cut diagonally, about half inch deep (picture example in post above). Put the foil with the cream cheese on the grill grate for 2 hours.
- Remove the cream cheese and mix in the ranch seasoning packet and the fresh dill if using.
- Spread this smoked cream cheese mixture on both of the crescent roll crusts. Top with the diced red bell pepper, shredded carrots, broccoli, cheese, and green onions or chives. Press down slightly so the veggies sticks to the smoked cream cheese and sprinkle kosher salt and pepper over top.
- Store in the fridge until ready to serve.