Golden Crescent Roll Veggie Pizza
This crescent roll veggie pizza is a perfect party appetizer, combining the flaky texture of crescent rolls with fresh, crunchy vegetables and a creamy, flavorful spread.
Equipment
- 1 Baking Sheet greased
- 1 Mixing Bowl medium
- 1 Spatula
Ingredients
Base
- 2 cans 8 oz each refrigerated crescent roll dough
Topping
- 1 package 8 oz cream cheese, softened
- 1/2 cup sour cream
- 1 tsp dried dill weed
- 1/4 tsp garlic powder
- 1 cup chopped broccoli
- 1 cup chopped bell peppers
- 1 cup shredded carrots
- 1 cup chopped tomatoes
- 1 cup shredded cheddar cheese
Instructions
Preparation
- Preheat your oven to 375°F. Prepare a baking sheet by greasing it lightly.
- Unroll the crescent roll dough and press it into the bottom of the prepared baking sheet, sealing any seams. Bake for 10-12 minutes or until the crust is golden brown. Allow to cool completely.
Topping
- In a medium mixing bowl, blend the softened cream cheese, sour cream, dill weed, and garlic powder until smooth.
- Evenly spread the cream cheese mixture over the cooled crescent roll crust.
- Top with chopped broccoli, bell peppers, shredded carrots, and tomatoes, pressing them gently into the cream cheese mixture.
- Sprinkle shredded cheddar cheese evenly over the vegetable layer.
Chilling
- Transfer the pizza to the refrigerator and chill for at least one hour to allow flavors to meld.
Serving and Storage
- Cut the pizza into small squares and serve as a delightful party appetizer.
- Store any leftovers in an airtight container in the refrigerator for up to three days.
Notes
Pro Tips: Pre-bake the crust for a crispy texture. Ingredient Substitutions: Use low-fat cream cheese and sour cream for a lighter version. How to Serve: Cut into bite-sized squares for easy serving at parties. Storage & Freshness: Store in an airtight container in the fridge for up to 3 days. Make-Ahead Tips: Prepare the crust and topping separately, then assemble before serving.