Description
This Veggie Pizza recipe features a crisp crescent roll crust topped with a creamy herb spread and a colorful array of fresh chopped vegetables, perfect for a light appetizer or snack. The combination of cream cheese, sour cream, dill, and chives creates a refreshing and tangy base that complements the crunchy veggies beautifully.
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 Oven: Preheat your oven to 350°F to prepare for baking the crescent roll crust.
- Prepare Herb Spread: In a small bowl, combine the softened cream cheese, sour cream, fresh dill, and chives. Stir well until the mixture is smooth and well blended. Place the spread in the refrigerator to chill for at least 15 minutes.
- Roll Out Crescents: Remove the crescent rolls from the can and carefully unroll them onto a parchment-lined baking sheet, keeping it as one large sheet. Pinch any seams firmly to keep the dough intact. If using full sheet crescent dough, this step can be skipped.
- Bake Crust: Bake the dough in the preheated oven for 6 to 7 minutes until lightly golden. Remove from oven and allow to cool completely.
- Apply Spread: Once the crescent roll crust is cooled, evenly spread the chilled cream cheese mixture over the surface.
- Add Veggie Toppings: Sprinkle the chopped assorted vegetables evenly over the cream cheese spread. Optionally, add extra chopped chives on top for garnish and flavor.
- Serve: Use a pizza cutter or a large knife to cut the veggie pizza into appetizer-sized pieces. Serve immediately.
Notes
- For a different flavor, substitute 1 to 2 tablespoons of ranch dip mix or your favorite seasoning blend for the fresh herbs in the spread.
- Store leftovers in an airtight container in the refrigerator for up to 2 days. Note that the crust may become soggy as it absorbs moisture from the spread.
- This recipe is not suitable for freezing as it affects the texture of the crescent roll dough and cream cheese spread.
Nutrition
- Serving Size: 1 piece
- Calories: 90 kcal
- Sugar: 2 g
- Sodium: 150 mg
- Fat: 5 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 15 mg
