Easy Crescent Veggie Pizza

Give cold pizza fans a refreshing change with crunchy fresh veggies atop a creamy dill sauced crust.

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Servings 32

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( 434 ) Ratings

434 Ratings

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4b2c60ae-69e5-4a1a-bed1-219a69cd4514

ingredients 9
Prep Time 20 min
Total Time 1 hr 10 min

Ingredients

2: cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls or 2 cans (8 oz each) Pillsbury® Place 'n Bake™ refrigerated crescent rounds or Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet

1: package (8 oz) cream cheese, softened

1/2: cup sour cream

1: teaspoon dried dill weed

1/8: teaspoon garlic powder

1/2: cup small fresh broccoli florets

1/3: cup quartered cucumber slices

1: plum (Roma) tomato, seeded, chopped

1/4: cup shredded carrot

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Directions

1 Heat oven to 375°F.
2 If using crescent rolls: Unroll both cans of dough; separate dough into 4 long rectangles. In ungreased 15x10x1-inch pan, place dough; press in bottom and up sides to form crust. If using dough sheets: Unroll both cans of dough. In ungreased 15x10x1-inch pan, place dough; press in bottom and up sides to form crust.
3 Bake 13 to 17 minutes or until golden brown. Cool completely, about 30 minutes.
4 In small bowl, mix cream cheese, sour cream, dill and garlic powder until smooth. Spread over crust. Top with vegetables. Serve immediately, or cover and refrigerate 1 to 2 hours before serving. Cut into 8 rows by 4 rows.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Appetizer

Calories: 90
Calories from Fat: 60),

% Daily Value

Total Fat: 6g; 6%
(Saturated Fat 3g, 3% Trans Fat 1g 1% ),
Cholesterol: 10mg; 10%;
Sodium: 135mg; 135%;
Total Carbohydrate: 6g; 6%
(Dietary Fiber 0g 0% Sugars 1g 1% ),
Protein: 2g; 2%

% Daily Value*:

Vitamin A: 6%;
Vitamin C: 2%;
Calcium: 0%;
Iron: 2%;

Exchanges:

1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;

Carbohydrate Choices:

1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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KellyP988

report Posted Apr. 16, 2013 12:03 PM

I've been making this in huge qty's for Elks functions for years, but tonight I'm just making it for dinner at home. I figure I can prep all the veggies while the 'crust' bakes. SO many variations you can do with this. Love it.

ScaryCheri

report Posted Mar. 17, 2013 2:39 PM

I make this with powdered ranch seasoning in the sour cream, then top it with broccoli and cauliflower. Top it with mozerella cheese, Cheddar cheese and black olives. Always a big hit

old-gray-haired-grandma

report Posted Feb. 26, 2013 3:30 PM

I really like the veggie pizza. I use 8oz cream cheese, half cup sour cream and half cup chunky salsa sauce (medium or hot). I use different veggies. My favorite is califlower, broc, green pep, celery, green onions and then on top I put tiny shredded pieces of carrots. Refrigerate until cold. I don't just scatter my veggies, I put on heavy layers. My husband and I find it makes a great Sunday night supper. I bake my crust in a two inch high sided round dish and at least twelve inches across. Thanks calund

siennasun

report Posted Jan. 2, 2013 7:50 PM

oh I use 1 cup Mayo..1 pkg. cream cheese and 2/3 c sour cream and then add the Hidden Valley Ranch Dressing dry mix. yum,,

siennasun

report Posted Jan. 2, 2013 7:46 PM

Have been making this for years...at least 6 different veggies...mozz and cheddar shredded cheese. We heat it up a bit in the micro and I can eat it for days on end. The new Pillsbury sheets sure do make it a lot easier. Thanks Pillsbury.