Veggie Crescent Roll Pizza Recipe

Introduction

This veggie pizza is a light and fresh appetizer that’s perfect for gatherings or a tasty snack. Using a crescent roll crust topped with a creamy herb spread and colorful chopped vegetables makes it both visually appealing and delicious. It’s quick to prepare and sure to please a crowd.

Ingredients

• 8 ounces refrigerated crescent rolls (1 can – use the full sheet crescent dough if you can find it!)
• 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)

Instructions

1. Step 1: Preheat the oven to 350°F (175°C).
2. Step 2: Prepare the spread by combining sour cream, softened cream cheese, chopped dill, and chives in a small bowl. Stir until smooth and well mixed. Refrigerate for at least 15 minutes to chill.
3. Step 3: Remove crescent rolls from the can and carefully roll them out on a parchment-lined baking sheet. Try to keep the dough in one large intact sheet by pinching seams together. If you have full sheet crescent dough, you can skip this step.
4. Step 4: Bake the dough in the preheated oven for 6 to 7 minutes, then remove and allow it to cool completely.
5. Step 5: Spread the chilled cream cheese mixture evenly over the cooled crescent roll crust.
6. Step 6: Top the spread with the chopped assorted vegetables and sprinkle additional chopped chives on top if desired.
7. Step 7: Use a pizza cutter or a large knife to cut the veggie pizza into appetizer-sized pieces. Serve immediately and enjoy.

Tips & Variations

• For extra flavor, try adding a sprinkle of shredded cheese on top before baking the crust, or mix some garlic powder into the cream cheese spread.
• Swap out veggies based on what’s in season or your preferences—think cherry tomatoes, shredded carrots, or sliced radishes for a different twist.
• If you prefer a gluten-free option, substitute the crescent rolls with a gluten-free dough base.

Storage

Store leftover veggie pizza covered in the refrigerator for up to 2 days. Because the crust can soften over time, it’s best enjoyed fresh. If needed, you can let it come to room temperature before serving or briefly warm it in the oven at 300°F for 5 minutes to crisp it back up.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the spread and veggies ahead of time?

Yes, you can make the cream cheese spread and chop the vegetables a few hours in advance. Keep the spread chilled and store the veggies in an airtight container in the refrigerator to maintain freshness.

What can I use if I don’t have fresh herbs like dill and chives?

If fresh herbs are not available, you can substitute with 1 teaspoon each of dried dill and dried chives. Add them to the spread mixture and adjust to taste.

Veggie Crescent Roll Pizza Recipe

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This Veggie Pizza recipe features a crispy crescent roll crust topped with a creamy herb spread and a colorful assortment of fresh vegetables. Perfect as a light appetizer or snack, this easy-to-make dish combines a tangy cream cheese and sour cream spread with fresh dill and chives, finished with crunchy veggies for a refreshing bite.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 7 minutes
• Total Time: 22 minutes
• Yield: 12 appetizer-sized pieces 1x
• Category: Appetizer
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Crust

• 8 ounces refrigerated crescent rolls (1 can – use the full sheet crescent dough 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)
• Additional fresh chives for garnish (optional)

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the crescent roll crust.
2. Prepare Spread: In a small bowl, combine the softened cream cheese, sour cream, chopped fresh dill, and chopped fresh chives. Mix thoroughly until smooth and well incorporated. Season with salt and pepper to taste. Cover and refrigerate the spread for at least 15 minutes to chill and allow flavors to meld.
3. Roll Out Crescents: Remove the crescent rolls from their packaging and carefully roll out the dough onto a parchment-lined baking sheet. If using triangle crescent rolls, pinch together any seams to form one solid sheet. If using the full sheet crescent dough, this step can be skipped.
4. Bake Crust: Bake the prepared dough in the preheated oven for 6 to 7 minutes until golden and cooked through. Remove from oven and allow to cool completely to prevent the spread from melting.
5. Spread Mixture: Once cool, evenly spread the chilled cream cheese mixture over the crescent roll crust.
6. Add Veggies: Top the spread with the chopped assorted fresh vegetables, arranging them evenly. Add extra chopped chives on top if desired for garnish and flavor.
7. Cut and Serve: Use a pizza cutter or a large knife to slice the veggie pizza into appetizer-sized pieces. Serve immediately and enjoy this fresh, colorful treat.

Notes

• You can customize the veggies according to your preference or seasonal availability.
• For a tangier flavor, use full-fat cream cheese and sour cream.
• To make it a gluten-free option, substitute the crescent rolls with a gluten-free dough base.
• The spread can be made a day ahead for deeper flavor development.
• This recipe is best served fresh but can be kept refrigerated for up to 2 days.

Keywords: veggie pizza, crescent roll pizza, appetizer, cream cheese spread, easy veggie recipe