Description
This Crescent Roll Veggie Pizza is a quick and delightful appetizer or snack featuring a buttery crescent roll crust topped with a creamy herb-infused spread and a colorful array of fresh vegetables. Perfect for gatherings or a light meal, it combines the ease of crescent dough with healthy toppings for a fresh, flavorful bite.
Ingredients
Scale
Crust
- 16 ounces refrigerated crescent roll dough (2 tubes)
Spread
- 12 ounces cream cheese, room temperature (1½ bricks)
- ¾ cup sour cream
- 1 teaspoon dried dill weed
- 2 teaspoons sliced fresh chives
- ¼ teaspoon garlic powder
- ¼ teaspoon crushed red pepper flakes
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
Toppings
- ¼ cup diced red onion
- 1 cup diced tomatoes
- ¾ cup diced bell peppers (yellow, red, and orange)
- ½ cup peeled and shredded carrots
- ¼ cup thinly sliced radishes
- ½ cup diced broccoli
- ½ cup diced cauliflower
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 375°F. Lightly spray a large rimmed baking sheet (approximately 16½” x 11½”) with nonstick cooking spray to ensure the crescent roll dough won’t stick.
- Shape the Dough: Remove the crescent roll dough from the refrigerator 5 minutes prior to use. Place the dough onto the prepared baking sheet, pressing it evenly over the bottom and halfway up the sides. Pinch the seams together to create one solid crust. Refrigerate the shaped dough for 5-10 minutes to help it hold its shape before baking.
- Bake the Crust: Place the baking sheet in the oven and bake the crust at 375°F for 15-20 minutes until it turns a little darker than golden brown and is cooked through. Remove from oven and allow the crust to cool completely before adding toppings.
- Prepare the Cream Cheese Spread: While the crust is baking, combine cream cheese, sour cream, dried dill weed, fresh chives, garlic powder, crushed red pepper flakes, kosher salt, and freshly ground black pepper in a mixing bowl. Use a hand mixer to beat the mixture until smooth and well-combined.
- Assemble the Veggie Pizza: Once the crust is fully cooled, spread the cream cheese and sour cream mixture evenly over the surface. Arrange the diced red onion, tomatoes, bell peppers, shredded carrots, radishes, broccoli, and cauliflower on top, lightly pressing them into the creamy spread to help them adhere.
- Serve or Chill: Serve the veggie pizza immediately for a fresh taste, or cover it lightly with plastic wrap and refrigerate for up to 24 hours to let the flavors meld and the spread firm up.
Notes
- Make sure the crust is completely cooled before spreading the cream cheese mixture to prevent it from melting and becoming too runny.
- Feel free to customize the vegetable toppings according to your preference or seasonal availability.
- This recipe is best served chilled or at room temperature.
- Use freshly chopped herbs for a more vibrant flavor.
- For a spicier kick, increase the crushed red pepper flakes slightly.
