Description
This Crescent Roll Veggie Pizza is a fresh and versatile appetizer or snack that features a golden, flaky crescent roll crust topped with a creamy dill-infused spread and vibrant, crunchy chopped vegetables. It’s easy to prepare, requiring just 20 minutes total, making it perfect for quick gatherings, potlucks, or light lunches.
Ingredients
Scale
Crust
- 2 tubes of refrigerator crescent sheets or rolls
Spread
- 1 8-ounce package of cream cheese, softened at room temperature
- â…” cup sour cream
- 2 teaspoons dried dill weed
- ¼ teaspoon garlic powder
Toppings
- 1 small head of broccoli, chopped into small bite-size pieces
- ½ cup shredded carrots
- ½ red bell pepper, diced and patted dry
- ½ yellow bell pepper, diced and patted dry
Instructions
- Preheat Oven: Set your oven to 400° F to get it ready for baking the crescent roll base.
- Prepare Crescent Roll Base: Place parchment paper on a sheet pan. Open both crescent roll tubes and spread them side by side over the pan so they cover the entire surface.
- Seal the Dough: Gently pinch the perforations between the crescent rolls and the two sheets together to create a single, uniform dough layer.
- Bake the Crust: Transfer the sheet pan to the oven and bake the crescent roll dough for 10 minutes or until it turns a golden brown color.
- Cool the Base: Remove from oven and let it cool completely. For easier serving, you may transfer it from the parchment to a serving board or platter. You can also cool and cover it lightly to refrigerate overnight if preparing ahead.
- Make the Dill Spread: In a medium bowl, combine the softened cream cheese, sour cream, dried dill, and garlic powder. Mix thoroughly until smooth and creamy with no lumps.
- Prepare the Vegetables: Chop broccoli into small bite-size pieces. Dice red and yellow bell peppers and pat them dry with paper towels to remove excess moisture. Have shredded carrots ready.
- Assemble the Pizza: Once the crescent roll base is cooled, evenly spread the dill cream cheese mixture over the surface.
- Add Toppings: Distribute the chopped vegetables over the spread, starting with broccoli, followed by shredded carrots, yellow bell peppers, and finally red bell peppers.
- Serve: Cut the veggie pizza into equal square pieces and serve fresh for the best texture and flavor.
Notes
- Make sure the cream cheese is softened to room temperature to ensure a smooth spread.
- Patting the bell peppers dry helps prevent sogginess on the pizza.
- You can prepare the pizza base a day in advance and store it covered at room temperature or lightly wrapped in the refrigerator.
- Feel free to customize the veggie toppings with other favorite fresh vegetables.
- This recipe yields about 15 servings, perfect for parties or meal prep.
