Welcome to your next favorite dish—Crescent Roll Veggie Pizza! Imagine a golden, flaky crust topped with a creamy, herb-infused spread, and piled high with colorful fresh veggies. This recipe is not only visually appealing but also incredibly delicious and easy to make. It’s a hit at any gathering and a delightful way to enjoy a variety of vegetables.
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Easy Crescent Roll Veggie Pizza Recipe
This is an old school midwestern classic, I remember this being one my mom would make for parties and get togethers. It was always one of my favorites, remembering how eager I would be to get to that party just so I could have a piece.
Now as an adult living out in New England this is a recipe I never see anyone make. I actually made it for a get together recently and all the native east coasters thought I was a genius until I admitted that it is a midwestern delicacy and my mom used to make it when I was younger and I used to love it. Turns out they loved it too because the whole pizza was eaten, a true testament to how delicious this is!
Not only delicious but there are so many reasons to make it for your next party or get together.
It is convenient, perfect when you need a last-minute appetizer for a party. It also takes minimal prep and cook time, you’ll have a delicious dish ready in no time.
It is also a rare appetizer that is packed with fresh vegetables yet still super fun. You’ll get a dose of vitamins, minerals, and fiber with every bite.
One of the best things about this recipe is its flexibility. You can easily customize it with your favorite vegetables or whatever you have on hand. Which also makes it kid friendly, it is a fantastic recipe to get kids involved in the kitchen. They’ll love helping to spread the creamy topping and sprinkle on the colorful veggies, making it a fun way to encourage them to eat more vegetables!
Ingredients
- Refrigerator Crescent Sheets or Crescent Roll Dough – For a long time crescent rolls just came like that, in the rolls with the perforated areas in which to roll up the dough. Now a days it is very common place to find the full sheets of dough at the grocery store without the perforation, if you find those use those it saves you the hassle of trying to pinch the dough together to make sure it stays!
- Cream Cheese – Softened at room temperature, if it isn’t softened it will be very hard to incorporate with the sour cream and spices.
- Sour Cream – The sour cream is added with the cream cheese to make the most delicious topping.
- Dried Dill Weed – You are essentially making a ‘dill dip’ with the dill weed, cream cheese, and sour cream. I tend to use dried dill because I actually find the flavor a little stronger, you can use fresh dill if you want to but I would double the amount.
- Garlic Powder – For flavoring the dill topping.
- Broccoli – A small head works great, if you have a large head of broccoli start by prepping half of it and add it to your pizza, then prep more broccoli pieces if needed.
- Shredded Carrots – You can shred yourself some carrots or just buy one of those convience bags of pre-shredded carrot.
- Red and Yellow Bell Pepper – You can obviously choose other colors of bell peppers but I like how the red and yellow look with the orange carrots and green broccoli.
Instructions
Preheat the Oven: Set your oven to 400° F.
Prepare the Dough:
Line a sheet pan with parchment paper.
Open and spread the crescent rolls across the sheet pan, side by side, covering the entire surface.
Pinch the perforations to seal the dough together.
Bake the Base: Bake for 10 minutes until the dough is golden brown. Remove from the oven and let it cool completely.
Prepare the Cream Cheese Mixture:
In a medium-sized bowl, mix softened cream cheese, sour cream, dill, and garlic powder until smooth.
Chop the Veggies:
Cut the broccoli, carrots, and bell peppers into small bite-sized pieces.
Pat the bell peppers dry with paper towels to remove excess moisture.
Assemble the Pizza:
Spread the cream cheese mixture evenly over the cooled crescent roll base.
Evenly distribute the chopped veggies on top, starting with broccoli, then carrots, and finally the bell peppers.
Serve: Cut into equal squares and serve.
tips, tricks and questions
Variations
- Veggies: Don’t hesitate to experiment with other vegetables such as cherry tomatoes, english cucumber, black olives, green onions, red onion, or radishes for different flavors and textures.
- Seasonings: Adjust the seasoning to your taste. You can add more garlic powder or sprinkle some onion powder or chives for extra flavor. You can even use a ranch dressing mix seasoning packet instead!
- Cheese: I have seen a few people put some shredded cheddar cheese on top of the vegetable pizza, if this sounds delicious to you give it a try!
Prepping Ahead
You can prepare the crescent roll base and the cream cheese mixture a day ahead to save time on the day of serving. (Wrap up the cooled crust in plastic wrap or similar wrap and keep on the counter.) Assemble the pizza just before serving to keep the veggies fresh.
Can I use crescent roll sheets instead of rolls?
Yes, crescent roll sheets work perfectly for this recipe and might even be easier to handle.
What other toppings can I use?
Feel free to get creative! Other great toppings include chopped cucumbers, cherry tomatoes, radishes, or olives.
How should I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to two days. The crust may become slightly softer, but it will still be delicious.
If you like this Veggie Pizza with Crescent Rolls Recipe you might also like:
Crescent Roll Veggie Pizza
This Crescent Roll Veggie Pizza features a flaky crescent roll crust topped with a creamy dill-infused spread and an assortment of fresh, colorful vegetables. Perfect as a quick appetizer or light main course, it's a nutritious and versatile dish that's sure to delight everyone.
Ingredients
- 2 tubes of refrigerator crescent sheets or rolls
- 1 8-ounce package of cream cheese, softened at room temperature
- ⅔ cup sour cream
- 2 teaspoons of dried dill weed
- ¼ teaspoons garlic powder
- 1 small head of broccoli
- ½ cup shredded carrots
- ½ red bell pepper
- ½ yellow bell pepper
Instructions
- Preheat the oven to 400° F.
- Add parchment paper to a sheet pan. Open and spread both crescent rolls across the sheet pan side by side so that cover the entire sheet pan.
- Gently use your fingers pinch to pinch the perforations on the crescent rolls to seal them together as well as the two sheets of dough.
- Transfer to the oven and bake 10 minutes until golden brown.
- Cool completely before adding toppings, I also find it useful to remove from the parchment and transfer to a serving board or platter at this point. You can also cool it and lightly cover it and leave on the countertop overnight if you are prepping ahead.
- In a medium-sized bowl, add softened cream cheese, sour cream, dill, and garlic powder. Mix together until smooth, creamy, and all the little chunks disappear.
- Chop all the veggies into small bite size pieces. If you are using bell peppers after dicing them move them into a bowl with paper towels or clean kitchen towel to pat off any excess moisture.
- Once the crescent roll base is cooled spread the dill dip all over the crescent roll pizza base.
- Add the chopped mixed veggies starting with the broccoli then carrots, yellow bell peppers, and red bell peppers.
- Cut into equal squares and serve.
Nutrition Information:
Yield:
15Serving Size:
1 pieceAmount Per Serving: Calories: 93Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 22mgSodium: 75mgCarbohydrates: 5gFiber: 1gSugar: 2gProtein: 2g
Nutritional data is automated and might not be 100% accurate, final nutritional information will depend on ingredients used and any changes made.
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