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Crescent Roll Veggie Pizza

Crescent Roll Veggie Pizza: Easy, Flavorful Party Appetizer

Crescent Roll Veggie Pizza is a quick, customizable appetizer perfect for gatherings, combining a flaky crust with fresh veggies.
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Prep Time 15 minutes
Cook Time 12 minutes
Cooling Time 10 minutes
Total Time 37 minutes
Servings: 8 slices
Course: Appetizers
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 2 tubes Refrigerator Crescent Rolls
For the Dill Dip
  • 8 ounces Cream Cheese, softened can use low-fat
  • 1/3 cup Sour Cream Greek yogurt can be used
  • 1 envelope Dry Ranch Salad Dressing Mix use half for less saltiness
  • 2 tablespoons Dill Weed or 1/4 cup fresh, chopped
For the Toppings
  • 1 small head Broccoli cut into small pieces
  • 3/4 cup Matchstick or Shredded Carrots pre-packaged options are a time-saver
  • 1 medium Red Bell Pepper diced small
  • 1 medium Yellow Bell Pepper diced small
  • 1 medium English Cucumber diced small, pat dry

Equipment

  • Oven
  • Baking sheet
  • Mixing bowl
  • Spatula
  • knife

Method
 

Preparation Steps
  1. Preheat your oven to 350°F (175°C) and prepare a baking sheet.
  2. Unroll the crescent rolls and lay them flat on the baking sheet, pinching seams together.
  3. Bake the crescent roll crust according to package instructions for about 10–12 minutes.
  4. Cool the baked crust on a wire rack completely.
  5. In a mixing bowl, combine softened cream cheese, sour cream, ranch dressing mix, and dill until smooth.
  6. Spread the creamy dill dip evenly over the cooled crust.
  7. Layer chopped vegetables over the dip, starting with broccoli and adding cucumbers, bell peppers, and carrots.
  8. Slice the pizza into squares or triangles and serve immediately or chill before serving.

Nutrition

Serving: 1sliceCalories: 150kcalCarbohydrates: 15gProtein: 3gFat: 8gSaturated Fat: 4gCholesterol: 20mgSodium: 300mgPotassium: 150mgFiber: 1gSugar: 2gVitamin A: 100IUVitamin C: 15mgCalcium: 50mgIron: 1mg

Notes

For best results, dry wet veggies like cucumbers before adding to avoid sogginess. Store leftovers in an airtight container in the fridge for up to 3 days.

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