Greek Pizza is a wonderful appetizer. It’s simple, beautiful, and delicious. Treat yourself to this amazing snack or meal tonight!

Greek Pizza happened when my husband and I were eating Greek Bruschetta.  Greek Bruschetta is good on it’s own (believe me) but adding the spiced cream cheese and crescent roll crust?  You HAVE TO EAT THIS!

This kind of app is my favorite.  It’s flavorful, pretty, easy to make…it’s a great dish for Friday Happy Hour or as an appetizer to a dinner party.  Any way you serve this?  You can’t go wrong.

One piece of advice.  Add the cream cheese to the baked crescent crust whenever the crust is cool.  BUT, when to add the bruschetta?  Right before you are going to eat it.  It has the chance of getting soggy if left too long (the longest piece made it in my house 1 hour – it was NOT soggy, but if I were serving this to guests I wouldn’t want it sitting on there longer).

If you like eating Greek Pizza you must try:

 Baked SouthWest Eggrolls

 Roasted Pepper & Cheese Spread

Greek Pizza

Print

Ingredients

• 1 recipe of Greek Bruschetta
• 1 can of non-cut crescent roll crust (or regular crescent rolls with the seams put together to make one crust)
• 8 ounces cream cheese (softened)
• 1 Tbsp fresh oregano chopped
• 3-4 cloves garlic chopped

Instructions

1. Bake crescent roll crust as per instructions and let cool
2. While crust is baking/cooling mix together cream cheese, oregano and garlic
3. In a separate bowl prepare bruschetta as per instructions
4. When crust is cooled spread on cream cheese mixture
5. Right before serving top with bruschetta
6. Refrigerate leftovers