We are a huge fan of anything Greek in our home and this is one of our favorite recipes to make at home…it’s that good. In fact, it’s so good that we use family and friend gatherings as an excuse to make it whenever we can. We pray that no one will like it and we’ll have to bring home the leftovers but that hasn’t happened yet. It’s always gone right away.
1-2 packages of crescent rolls – I like to use the seamless ones but either will work…use two packages if you are using a larger cookie sheet or if you’d prefer a thicker crust.
Spread out onto ungreased cookie sheet and bake as directed…I do watch the time and look for a golden brown finish and it doesn’t always take as long as the package says, depending on thickness of dough when you spread it out.
Let this cool.
- 8 oz cream cheese…let it warm up just a big so it’s easier to work with.
- 10.12 oz Chobani Greek yogurt* (2 small plain yogurts is what I used)
- Tzatziki seasoning…I use a proprietary blend from a local ethnic food shop but here’s a great recipe you can use as well, if you want to make your own (this is enough for about 3 cups of “sauce”:
- 1/2 teaspoon salt
- 4 cloves garlic, minced
- 2 tablespoons chopped fresh dill
- 1 tablespoon chopped fresh mint
- salt and ground black pepper to taste
*Using Chobani Greek yogurt is a great healthier option than using something like sour cream. I love the consistency and flavor this brought to the dish.
Once the crust is cool, spread the “sauce” on the crust.
Now it’s time for the real fun. You can add whatever toppings you want…here’s what we usually do:
- Sliced black olives or small black olives cut in half
- Sliced pepperocinis
- Cherry tomatoes, cut in half
- Sweet peppers or bell peppers, diced
- Red onion, diced
- Cucumber, seeded and diced
- Feta cheese crumbles, plain or flavored if you prefer
Here’s an idea of what we used this last time:
Sometimes we go meatless and other times not…it’s your choice. We’ve added pepperoni as well but I’m not a huge fan of pepperoni so I like to run to the local gyro shop and order up about a 1/2 pound of authentic gyro meat (which is what you see here), let it cool and dice it up and add to the pizza…so yummy.
This is one of my favorite “inventions.” I’m sure it’s not new…someone has probably done it before but I thought this all up on my own with no prodding from anything or anyone and it’s become such a huge hit! I hope you enjoy it.
For even more ways to use Greek yogurt in your own inventions, go check out Chobani’s recipe page here!