Description
This Veggie Pizza recipe features a flaky crescent roll crust topped with a creamy herb spread and a colorful assortment of fresh vegetables, making it a delightful appetizer or snack perfect for any occasion.
Ingredients
Scale
Crust
- 8 ounces refrigerated crescent rolls (full sheet crescent dough if available)
Spread
- 4 ounces cream cheese, softened (reduced-fat or full fat)
- ½ cup sour cream (light or full fat)
- 1 tablespoon fresh dill, chopped
- 1 tablespoon fresh chives, chopped
- Salt and pepper to taste
Topping
- 2 cups chopped assorted veggies (broccoli, bell peppers, carrots, green onion, cucumber)
- Additional chives for garnish (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F to prepare for baking the crescent roll crust.
- Prepare Spread: In a small bowl, combine the softened cream cheese, sour cream, chopped fresh dill, and chives. Stir until well blended, then transfer the mixture to the refrigerator to chill for at least 15 minutes.
- Prepare Crescent Dough: Remove the crescent rolls from the can and lay them out on a parchment-lined baking sheet. Press seams together to form one solid sheet, ensuring it stays intact. If using full sheet crescent dough, this step is not necessary.
- Bake Crust: Bake the assembled crescent dough sheet for 6 to 7 minutes until lightly golden. Remove from the oven and allow it to cool completely before adding toppings.
- Assemble Pizza: Spread the chilled cream cheese and herb mixture evenly over the cooled crescent roll crust.
- Add Veggies: Top the spread with the chopped assorted fresh vegetables and garnish with additional chives if desired.
- Serve: Use a pizza cutter or large knife to cut the veggie pizza into appetizer-sized pieces and serve immediately.
Notes
- Substitute 1 to 2 tablespoons of ranch dip mix or your preferred seasoning mix in place of the fresh herbs for a flavor twist.
- Store leftovers in an airtight container in the refrigerator for up to 2 days; however, the crescent rolls may become soggy over time due to moisture absorption.
- This recipe is not recommended for freezing as texture will be compromised.
Nutrition
- Serving Size: 1 piece
- Calories: 90 kcal
- Sugar: 2 g
- Sodium: 170 mg
- Fat: 5 g
- Saturated Fat: 2 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 10 mg
