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
Scale
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)
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.
Nutrition
- Serving Size: 1 piece
- Calories: 90 kcal
- Sugar: 2 g
- Sodium: 150 mg
- Fat: 5 g
- Saturated Fat: 2 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 10 mg
