Description
Crescent Roll Veggie Pizza is one of my most popular recipes and everyone raves about it. A flakey crust topped with creamy dill dip and topped with fresh vegetables. It’s perfect for a light lunch or a party appetizer any time of the year.
Ingredients
Scale
- 2 packages (8 oz each) refrigerated crescent rolls
- 1 package (8 oz) cream cheese, softened
- 1/2 cup sour cream
- 1 teaspoon garlic powder
- 1 teaspoon dried dill
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups assorted chopped vegetables (like bell peppers, broccoli, carrots, and cucumbers)
- 1/2 cup shredded cheddar cheese
Instructions
- Preheat the oven to 375°F (190°C). Unroll the crescent roll dough and press onto the bottom of a greased 13×9-inch baking pan, sealing the seams.
- Bake for 10-12 minutes or until golden brown. Let cool completely.
- In a bowl, mix together the cream cheese, sour cream, garlic powder, dill, salt, and pepper until smooth.
- Spread the cream cheese mixture over the cooled crescent roll crust.
- Sprinkle the assorted chopped vegetables evenly over the cream cheese layer.
- Top with shredded cheddar cheese.
- Chill in the refrigerator for at least 1 hour.
- Cut into squares and serve.
Notes
- I set the diced cucumbers and bell peppers on a couple of folded paper towels for about 15 minutes before adding them to the pizza. This pulls some of the moisture out of them. If the veggies have too much moisture, they will make the dough soggy.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Pizza
- Cuisine: American
Nutrition
- Calories: 150 kcal per serving