Name: Veggie Pizza with Cream Cheese Dill Spread on Crescent Roll Crust Recipe
Prep time: 10 min
Cook time: 7 min
Total time: 17 min
Cuisine: American
Ingredients: 8 ounces refrigerated crescent rolls (full sheet if available); 4 ounces cream cheese, softened (reduced-fat or full fat); ½ cup sour cream (light or full fat); 1 tablespoon fresh dill, chopped; 1 tablespoon fresh chives, chopped; Salt and pepper to taste; 2 cups chopped assorted veggies (broccoli, bell peppers, carrots, green onion, cucumber)

Jump to Recipe· 4.4 from 12 reviews

If you’re looking for a quick, fresh, and totally delicious snack or party appetizer, this Veggie Pizza with Cream Cheese Dill Spread on Crescent Roll Crust Recipe is an absolute winner. It’s light yet satisfying, combining the pillowy flakiness of crescent roll dough with a tangy, herb-infused cream cheese spread and a colorful mix of crisp veggies. Every time I make it, it disappears in minutes—seriously, it’s that good!

What I love most about this Veggie Pizza with Cream Cheese Dill Spread on Crescent Roll Crust Recipe is how effortless it is to throw together, making it perfect for unexpected guests or a casual family gathering. The fresh dill and chives add such a bright touch, and the crescent roll crust keeps it fun and flaky without any fuss. Plus, prepping ahead is a breeze, which is always a win in my book.

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Why This Recipe Works

Simple Ingredients: You only need a handful of staples, many of which you likely have on hand, making this super accessible.
Quick Prep & Baking: The whole thing comes together in under 20 minutes, perfect for those moments you want to whip up something impressive without the wait.
Fresh & Flavorful: The dill-and-chive cream cheese spread pairs beautifully with crunchy, colorful veggies for a burst of freshness in every bite.
Easy to Customize: You can swap out veggies, add herbs, or turn it into a party platter easily to suit your tastes or occasion.

The image shows several rectangular pieces of colorful vegetable-topped snack bars arranged on a white marbled surface. Each piece has three layers: a light yellow base, a creamy white spread in the middle, and a mix of fresh, chopped vegetables on top including bright green broccoli florets, cucumber slices with dark green skin, orange carrot pieces, red bell peppers, and yellow bell peppers. Small green herb pieces are scattered on and around the bars, with a few sprigs of dill placed decoratively. The vegetables and herbs create a fresh, vibrant look with a mix of bright colors on each piece. photo taken with an iphone --ar 4:5 --v 7

Ingredients & Why They Work

Each ingredient in this Veggie Pizza with Cream Cheese Dill Spread on Crescent Roll Crust Recipe plays a part in making every bite balanced and delicious. The crescent roll dough serves as a soft, buttery base, while the cream cheese spread adds creaminess with herbal brightness. The veggies bring crunch, color, and freshness, making the pizza as appealing to the eyes as to your taste buds.

Crescent Rolls: This refrigerate dough creates a quick, flaky crust without any kneading or proofing, perfect for speedy cooking.
Cream Cheese: Softened cream cheese gives creaminess and tang to the spread, binding everything together.
Sour Cream: Adds lightness and a subtle tang, balancing the richness of cream cheese.
Fresh Dill: Offers a fresh herbaceous note that lifts the entire spread.
Fresh Chives: Mild onion flavor that complements dill wonderfully and adds a bit of sharpness.
Salt and Pepper: Essential for seasoning and enhancing all flavors.
Assorted Veggies (Broccoli, Bell Peppers, Carrots, Green Onion, Cucumber): Adds vibrant crunch, color, and nutritious goodness—feel free to tailor based on what you have on hand.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love making this veggie pizza my own by switching up the veggies or herbs depending on the season or what I have in the fridge. It’s a forgiving recipe that you can easily mold to your preferences or dietary needs, so don’t be afraid to get creative with it!

Use Different Herbs: Sometimes, I swap dill for fresh basil or parsley for a different herb punch—it never disappoints.
Add a Bit of Heat: A sprinkle of red pepper flakes or a drizzle of hot sauce can kick it up if you like a little spice.
Veer Into Seasonal Veggies: When cucumbers are out of season, radishes or cherry tomatoes work beautifully to keep it fresh.
Go Dairy-Free: For a dairy-free option, try blending a vegan cream cheese with coconut yogurt and adding fresh herbs—you’ll still get that creamy-herb punch.

Step-by-Step: How I Make Veggie Pizza with Cream Cheese Dill Spread on Crescent Roll Crust Recipe

Step 1: Prep Your Cream Cheese Dill Spread

First off, soften your cream cheese so it’s easy to mix—I’ve found leaving it out for about 30 minutes works best. Then just combine the cream cheese, sour cream, fresh chopped dill, and chives in a bowl. Stir everything until it’s smooth and creamy, then pop the bowl in the fridge to chill while you get the crust ready. This step really lets those herbs infuse and helps the spread hold its shape when you add it later.

Step 2: Roll Out the Crescent Roll Crust

Next, preheat your oven to 350°F. Carefully unroll the crescent roll dough onto a parchment-lined baking sheet. I like to gently press the seams together so it forms one solid sheet—this prevents it from bubbling up or separating during baking, which can be a little tricky otherwise. If you find the large sheet dough, even better, since it cuts down on that step.

Step 3: Bake the Crust ’Til Lightly Golden

Bake the crust for 6 to 7 minutes until it’s just starting to turn golden but not overly browned. Keep an eye on it—over-baking can make it dry and tough, which we want to avoid. Once done, take it out and let it cool completely before adding the cream cheese spread; otherwise, the spread can melt and make the crust soggy.

Step 4: Spread and Top with Veggies

Once the crust has cooled, spread the chilled cream cheese dill mixture evenly over the entire surface. Then, pile on your chopped veggies—think broccoli, bell peppers, carrots, green onion, cucumber—the fresher and crisper, the better. I sometimes sprinkle a touch more fresh chives on top to amp up the flavor and make it look pretty.

Step 5: Slice and Serve

Finally, use a pizza cutter or a sharp knife to cut the veggie pizza into bite-sized squares or triangles—whatever shape works for your gathering. I find that smaller pieces make it more appetizer-friendly, perfect for nibbling over drinks or as part of a brunch spread.

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Pro Tips for Making Veggie Pizza with Cream Cheese Dill Spread on Crescent Roll Crust Recipe

Don’t Overbake the Crust: Pull it out as soon as it starts to turn golden to keep it tender and flaky—not hard or dry.
Chill the Spread Well: Setting the cream cheese mixture before spreading helps it stay layered and stops sogginess.
Cut Seams Before Baking (If Needed): If using individual crescent rolls, pressing seams firmly together prevents the crust from puffing unevenly.
Use Fresh Herbs: Fresh dill and chives bring brightness that dried herbs can’t match in this recipe.

How to Serve Veggie Pizza with Cream Cheese Dill Spread on Crescent Roll Crust Recipe

The image shows several small rectangular crackers placed on a white marbled surface, each topped with a creamy white spread mixed with herbs, giving it a light green tint. On top of the spread are pieces of fresh vegetables, including bright orange carrot slices, green cucumber chunks, small broccoli florets, red bell pepper, and yellow bell pepper, all arranged in a colorful, layered way. Sprigs of green herbs are scattered around the crackers, adding freshness to the scene. The whole dish looks vibrant and fresh, with a mix of smooth, crunchy, and leafy textures. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually add a little extra chopped fresh dill or chives on top right before serving—it makes everything pop with color and flavor. Sometimes a light sprinkle of flaky sea salt gives a nice crunch and balances the creaminess, too. A few cracked black pepper twists finish it off beautifully.

Side Dishes

This veggie pizza pairs nicely with a crisp green salad or a light soup if you want to turn it into a fuller meal. For casual parties, I love serving it alongside hummus and pita or a fruit platter to keep things fresh and balanced. It really shines when paired with something simple that won’t compete with its brightness.

Creative Ways to Present

One fun idea I often try for get-togethers is to make mini “pizza stacks” by cutting the veggie pizza into rounds and layering them with a bit more cream cheese filling and fresh herb leaves in between—very cute and impressive! You can also arrange the bite-sized pieces on a beautiful platter decorated with edible flowers or extra fresh herbs to make it feel special and festive.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (which I hope you do!), store them in an airtight container in the fridge for up to 2 days. Just a heads-up—the crescent roll crust will start to soften as it absorbs moisture from the cream cheese spread, so I recommend eating leftovers sooner rather than later for the best texture.

Freezing

I don’t usually freeze this veggie pizza because the fresh veggies and creamy spread don’t freeze well—they can turn watery or mushy once thawed. It’s best enjoyed fresh or within a day or two of making.

Reheating

Since the cream cheese topping is best served chilled, I usually eat leftovers cold. If you prefer it warm, try gently reheating in a low oven (around 300°F) for 5-7 minutes, but keep in mind the veggies will soften, and the cream cheese won’t be as fresh. Weigh your texture preferences here!

FAQs

Can I use premade pizza dough instead of crescent rolls for this recipe?

Absolutely! Premade pizza dough works fine, but keep in mind it will create a thicker, chewier crust compared to the flaky texture of crescent rolls. Just roll it out thinly and bake it until lightly golden before adding the cream cheese spread and veggies.
What veggies are best for the topping?

I like using fresh, crunchy veggies like broccoli florets, bell peppers, carrots, green onions, and cucumber because they stay crisp and add loads of color and texture. Feel free to swap in whatever you have—just avoid watery veggies like tomatoes unless you pat them dry well.
Can I prepare this recipe ahead of time?

You can prepare the cream cheese dill spread a day ahead and keep it in the fridge. Bake and cool the crust in advance, then assemble shortly before serving to keep veggies fresh and crust crisp.
Is there a way to make this recipe vegan?

For a vegan version, use a plant-based crescent roll dough if available, or a vegan-friendly dough alternative. Swap cream cheese and sour cream for vegan substitutes like vegan cream cheese and coconut yogurt, and use fresh herbs as usual. The texture will differ, but it’s still delicious!

Final Thoughts

This Veggie Pizza with Cream Cheese Dill Spread on Crescent Roll Crust Recipe is one of those easy, crowd-pleasing dishes that I keep coming back to. It’s perfect when you want something light but satisfying, with fresh herbs and colorful veggies that make it feel special without extra fuss. I hope you enjoy making and sharing it as much as I do—it’s always a hit, and your friends will thank you for it!

Veggie Pizza with Cream Cheese Dill Spread on Crescent Roll Crust Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 12 reviews

Author: Julia
Prep Time: 10 minutes
Cook Time: 7 minutes
Total Time: 17 minutes
Yield: 32 servings
Category: Appetizer
Method: Baking
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

A fresh and colorful Veggie Pizza featuring a crisp crescent roll crust topped with a creamy herb spread and an assortment of chopped vegetables. Perfect for a light appetizer or snack, this easy-to-make recipe combines crunchy veggies with a savory dill and chive cream cheese mixture.

Ingredients

Crust

8 ounces refrigerated crescent rolls (full sheet if available)

Spread

4 ounces cream cheese, softened (reduced-fat or full fat)
½ cup sour cream (light or full fat)
1 tablespoon fresh dill, chopped
1 tablespoon fresh chives, chopped
Salt and pepper to taste

Toppings

2 cups chopped assorted veggies (broccoli, bell peppers, carrots, green onion, cucumber)

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Instructions

Preheat the oven: Set your oven to 350°F to prepare for baking the crust.
Prepare the spread: In a small bowl, combine the sour cream, softened cream cheese, fresh dill, and chives, stirring well until smooth and fully mixed. Refrigerate this mixture for at least 15 minutes to chill and let flavors meld.
Roll out the crust: Remove the crescent rolls from the can and carefully roll out onto a parchment-lined baking sheet, aiming to keep it as one large sheet. If needed, pinch seams together to create a uniform crust. If you have the full sheet of crescent dough, this step is simpler.
Bake the crust: Place the crust in the preheated oven and bake for 6 to 7 minutes until lightly golden. Remove from oven and allow to cool completely.
Assemble the pizza: Once cooled, evenly spread the chilled cream cheese mixture over the crust. Then, top with the chopped assorted fresh vegetables and additional chives if desired.
Serve: Use a pizza cutter or large knife to slice into appetizer-sized pieces and serve immediately for best texture.

Notes

For a flavor twist, substitute 1 to 2 tablespoons of ranch dip mix or seasoning mix in place of the fresh herbs in the spread.
Store leftover veggie pizza in an airtight container in the refrigerator for up to 2 days; the crust may become soggy over time due to moisture absorption.
This recipe does not freeze well because the crescent roll crust loses its texture after thawing.