Recipe Ingredients
For tzatziki:
- 3 Persian cucumbers, finely chopped
- 2 cups Greek yogurt
- 1 tablespoon chopped fresh mint
- 1 tablespoon chopped fresh dill
- 2 garlic cloves, finely grated
- 1/2 lemon, juiced
- Kosher salt and freshly ground black pepper, to taste
For pizza rolls and assembly:
- 1/2 (24.8-ounce) bag Totino’s Pepperoni Pizza Rolls
- 1/2 (24.8-ounce) bag Totino’s Triple Cheese Pizza Rolls
- 1 pint cherry tomatoes
- 5 radishes, halved
- 4 Persian cucumbers, cut into spears
- 1/2 (16-ounce) bag multi-color baby carrots
- 1/2 (16-ounce) bag multi-color mini sweet peppers, halved
- 1 (8-ounce) bag snap peas, strings removed
- Fresh dill sprigs, for garnish
Recipe Directions
For tzatziki:
- Squeeze excess moisture from finely chopped cucumber and add to a medium serving bowl with Greek yogurt, oil, mint, dill, garlic and lemon juice. Stir to combine. Season with salt and pepper, to taste. Transfer to a large board and set aside.
For pizza rolls and assembly:
- Preheat oven to 425°F and line 2 rimmed baking sheets with parchment paper. Place pizza rolls separately in a single layer on prepared baking sheets. Bake according to package directions.
- Place pizza rolls on board. Arrange tomatoes, radishes, cucumbers, carrots, peppers and snap peas decoratively on board. Fill in any gaps on board with dill sprigs. Serve and enjoy.
