Description
A quick and easy Veggie Pizza made with a crispy crescent roll crust topped with a creamy dill and chive spread and fresh assorted vegetables, perfect for a light appetizer or snack.
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 ensure it is ready for baking the crescent roll crust.
- Prepare the Spread: In a small bowl, combine the softened cream cheese, sour cream, chopped fresh dill, and chopped fresh chives. Stir until well blended, then refrigerate the mixture for at least 15 minutes to chill and meld flavors.
- Prepare the Crust: Remove the crescent rolls from the can and roll them out on a parchment-lined baking sheet, trying to keep the dough intact as one large sheet. Pinch any seams together to seal. If you have full sheet crescent dough, you can skip the pinching step.
- Bake the Crust: Bake the prepared crescent dough in the preheated oven for 6 to 7 minutes until it is lightly golden. Remove from the oven and allow it to cool completely.
- Assemble the Pizza: Spread the chilled cream cheese mixture evenly onto the cooled crescent roll crust.
- Add Toppings: Evenly distribute the chopped assorted fresh vegetables over the creamy spread. Add extra chopped chives on top if desired for garnish and flavor.
- Serve: Using a pizza cutter or a large knife, cut the veggie pizza into appetizer-size pieces and serve immediately.
Notes
- You can substitute 1 to 2 tablespoons of ranch dip mix or your favorite seasoning mix in place of fresh herbs for a different flavor profile.
- Store any leftovers in an airtight container in the refrigerator for up to 2 days; note that the crescent roll crust may become soggy as it absorbs moisture from the spread.
- This recipe is not recommended for freezing because the texture of the crescent dough and fresh veggies will be affected.
Nutrition
- Serving Size: 1 piece
- Calories: 90 kcal
- Sugar: 1 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
