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Pie crust appetizers on a white plate with a set of tongs on the side.
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Pie Crust Appetizer Recipe With Savory Cream Cheese and Vegetables

These simple to make veggie rounds are perfect for snacks/apps/ or even a light meal. They are simple to throw together and somethign everyone will love!
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Appetizer
Cuisine: American
Keyword: vegetable appetizers, veggie rounds
Servings: 16 servings
Author: Amy Sandidge

Ingredients

  • ½ recipe pie dough
  • 2-3 cups veggies of choice
  • salt and pepper

Herb cream cheese

  • 6 ounces softened cream cheese
  • 2 tablespoons grated parmesan cheese
  • 1 teaspoon minced garlic
  • ½ teaspoon basil
  • ½ teaspoon oregano
  • salt and pepper to taste

Instructions

  • Preheat oven to 400 degrees. Line a baking sheet with parchment and set aside.
  • Roll your pie dough on a lightly floured surface to about ⅛ inch thick. Cut with a biscuit cutter and place on your baking sheet. I used a 2-inch cutter, but you can make these as large or small as you prefer. Prick them several times with a fork and move quickly to the oven.
  • Bake for about 7-12 minutes until the rounds are a beautiful golden brown.
  • Remove from the oven and allow them to cool slightly.
  • Mix together the herb cream cheese mixture and spread over the rounds.
  • Top with your sliced veggies and sprinkle with salt and pepper.
  • As a note, these can be made ahead of time, just keep everything separated until you are ready to serve, then assemble. The cream cheese will start to make the round soggy after a few hours.

Video

Notes

Tips and tricks
  • I do not recommend making these too far ahead of serving time. The cream cheese will make the pie crust circles soggy if it sits on it for too long. If you want to prep them ahead of time, I recommend baking the pie circles ahead of time- up to 6 hours. The cream cheese can also be mixed well ahead of serving. Then the vegetables can also be sliced as prep. 
  • You can also used roasted vegetables on this appetizer. Roast them ahead of time and allow them to cool before topping the cream cheese with them. Think butternut, potatoes, carrots, beets, etc. 
  • I made my own herb cream cheese, but you can save time by buying it premade or even using a cheese like Boursin instead.