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Veggie Pizza
32 servings
servings20 minutes
active time1 hour 10 minutes
total timeIngredients
2 cans (8 oz) refrigerated Pillsbury Original 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
1/2 cup chopped bell peppers
1/3 cup quartered cucumber slices
1 plum (Roma) tomato, seeded, chopped
1/4 cup shredded carrot
Directions
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. I usually use red & green peppers, celery, broccoli, tomatoes, & carrots. But any veggie that you like will work 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.
Nutrition
Serving Size
1 Appetizer
Calories
90
Total Fat
1
Saturated Fat
3 g
Unsaturated Fat
-
Trans Fat
1 g
Cholesterol
10 mg
Sodium
135 mg
Total Carbohydrate
6 g
Dietary Fiber
0 g
Total Sugars
1 g
Protein
2 g
32 servings
servings20 minutes
active time1 hour 10 minutes
total time