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–+ servings
Veggie Pizza

Crescent Roll Veggie Pizza

Try this simple Crescent Roll Veggie Pizza recipe with cream cheese, sour cream, and a variety of chopped vegetables for a tasty dish.
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Prep Time 20 minutes
Cook Time 17 minutes
Cooling Time 1 hour 30 minutes
Total Time 2 hours 7 minutes
Course Appetizer
Cuisine American
Servings 32 servings

Equipment

LE CREUSET Toughened Non-Stick Bakeware Swiss Roll Tin 
Kitchenaid pizza cutter
KitchenAid Pizza Cutter

Ingredients
  

  • 2 cans 8 oz refrigerated Pillsbury™ Original Crescent Dough Sheet or 2 cans (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)
  • 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

Instructions
 

  • Heat oven to 375°F.
  • 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.
  • 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.
  • Bake 13 to 17 minutes or until golden brown. Cool completely, about 30 minutes.
  • In small bowl, use a rubber spatula to mix cream cheese, sour cream, dill and garlic powder together until smooth with no lumps. Spread over crust.
  • Top pizza with prepared vegetables. If the toppings seem loose or not sticking to the sauce, gently press down on them with the back of a clean spatula. Serve immediately, or cover and refrigerate 1 to 2 hours before serving. Cut into 8 rows by 4 rows.
Keyword Crescent Roll Veggie Pizza
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