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Easy Crescent Veggie Pizza

easy crescent veggie pizza Appetizer
Easy Crescent Veggie Pizza
  • Prep 20 min
  • Total 1 hr 10 min
  • Ingredients 9
  • Servings 32

This top-rated, much-loved easy veggie pizza is a favorite go-to for potlucks, tailgate parties, showers, girls’ weekends—basically wherever there's a hungry crowd. Plus it's a brilliant way to use up whatever veggies you have at the ready. MORE+ LESS-

October 29, 2018
Pillsbury Crescents
Make with
Pillsbury Crescents

Ingredients

2
cans (8 oz each) Pillsbury™ refrigerated crescent rolls or Pillsbury™ refrigerated crescent 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

Steps

Hide Images
  • 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.

Expert Tips

  • Layers of fat in the crescent dough help them rise, creating a pizza crust that is lighter that a traditional bread dough crust.
  • Let the cream cheese warm up on the counter while you make the crust, or you can warm it in a glass or ceramic bowl in the microwave for 15 to 20 seconds.
  • Serve at room temperature or chilled as an appetizer or summer patio supper, topped with a casual mix of veggies or creatively arranged in rows.
  • Ready for a heartier autumn or winter pizza? Roast a pan of sliced sweet bell peppers, red onions, broccoli or cauliflower florets, and/or halved small Brussels sprouts while you bake the crust. Scatter the veggies over the cream cheese topping, with a sprinkle of shredded Parmesan cheese.

Nutrition Information

Nutrition Facts

Serving Size: 1 Appetizer
Calories
90
Calories from Fat
60
% Daily Value
Total Fat
6g
10%
Saturated Fat
3g
15%
Trans Fat
1g
Cholesterol
10mg
3%
Sodium
135mg
6%
Potassium
25mg
1%
Total Carbohydrate
6g
2%
Dietary Fiber
0g
0%
Sugars
1g
Protein
2g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
2%
2%
Calcium
0%
0%
Iron
2%
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 Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

  • It’s here—a refreshing appetizer that combines vegetables AND pizza. This delicious veggie pizza is packed with flavor and takes less than a half hour to prep. A mixture of dill, cream cheese, sour cream, garlic powder is spread over Pillsbury crescent dough for a tasty snack. Vegetables are a healthy choice for snacking since they are low in calories and high in vitamins, minerals and fiber. Experts suggest that each person should eat 5 to 9 servings of fruits and vegetables daily, so go ahead—use this pizza as an excuse to get your veggies in. Not a fan of dill? You can easily substitute a handful of herbs such as basil, parsley, rosemary or thyme instead! Add more veggies to your meals this week and check out our veggie pizza ideas, or learn how to make pizza that everyone will love.

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