Easy Veggie Pizza
Made with a buttery crescent roll base and an assortment of crisp, fresh veggies, this Easy Veggie Pizza is always a hit!
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 16 squares
- 16 oz refrigerated crescent roll dough (2 cans)
- 8 oz cream cheese softened
- 2/3 cup sour cream
- 1 teaspoon dried dill weed
- 1/8 teaspoon garlic powder
- 2 Roma tomatoes seeds removed and diced
- 1 cup broccoli florets
- 1/2 cup red pepper diced
- 1/2 cup cucumber diced
- 1/3 cup shredded carrots I use matchstick carrots
Preheat oven to 375 degrees F and prepare a cookie sheet by lining with parchment paper.
Open crescent roll dough and spread evenly into a parchment paper lined cookie sheet. Press dough together at seams to make a cohesive crust and roll excess dough over itself at the edges to form a crust.
Use a fork to pierce holes evenly over the crust then transfer to 375F and bake for 15 minutes or until golden brown. Allow crust to cool completely before covering with toppings.
While your dough cooks and cools, combine the softened cream cheese, sour cream, dill weed, and garlic powder in a large bowl. Stir well until completely combined.
Once pizza crust has cooled, spread cream cheese mixture evenly over the surface.
Top with chopped veggies, cut, and serve.
Calories: 172kcal | Carbohydrates: 13g | Protein: 2g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 20mg | Sodium: 280mg | Potassium: 93mg | Sugar: 4g | Vitamin A: 945IU | Vitamin C: 12.5mg | Calcium: 30mg | Iron: 0.5mg