Veggie Pizza
Beloved by kids and adults alike, this easy Veggie Pizza makes eating vegetables fun. Spread an herby cream cheese mixture over a cooled crescent roll crust, then top with all your favorite raw veggies and shredded cheese.
Servings 24 slices (2" x 2" each)
Calories 97kcal
Ingredients
- 1 (8-ounce) tube refrigerated crescent roll dough (see note 1)
- 1 (8-ounce) package cream cheese softened
- 1/2 cup mayonnaise
- 1 teaspoon dried parsley (see note 2)
- 1/2 teaspoon dried dill weed
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried minced onion
- 2 cups finely chopped vegetables such as broccoli, cauliflower, carrots, bell peppers, black olives, tomatoes, and scallions
- 1 cup shredded cheddar cheese
Instructions
- Adjust an oven rack to the middle position and preheat oven to 375 degrees. Set a piece of parchment paper or aluminum foil on a flat surface.
- Unroll crescent roll triangles on to the parchment and form into an 8-inch by 12-inch rectangle. Flatten gently with a rolling pin to press the seams together, then slide the parchment with the crust on to a baking sheet.
- Bake the crust according to the package instructions, about 8 to 12 minutes or until golden brown, rotating the baking sheet halfway through baking time. Remove from oven and cool completely, at least 30 minutes.
- Meanwhile, in a medium bowl, combine cream cheese, mayonnaise, parsley, dill weed, garlic powder, onion powder, and minced onion. Chill in refrigerator to blend flavors while crust cools.
- Spread the cream cheese mixture in an even layer over the cooled crust. Top with broccoli, cauliflower, and additional vegetables. Sprinkle with cheese.
- Cut into 24 squares and chill until serving time. (I save the parchment paper I used to bake the crescent roll crust and use it to separate layers of veggie pizza slices in an airtight container in the refrigerator.)
Video
Notes
- Crescent roll dough: Find this sold in tubes near the refrigerated cinnamon rolls and biscuits at the grocery store. If you're feeling ambitious, make Homemade Crescent Roll dough. After portioning the dough into four balls as directed in the recipe, roll out one ball for this veggie pizza (equivalent to one tube of dough from the store).
- Ranch dressing mix: To substitute store-bought ranch dressing mix, use 1/2 of the packet (about 1/2 ounce) or double the vegetable pizza recipe and use the whole packet.
- Vegetables: Classic veggie pizza favors broccoli and cauliflower with smaller portions of other chopped or sliced vegetables on top including carrots, tomatoes, bell peppers, scallions, and black olives. Aim for at least 2 cups total; adding more than that always is encouraged.
- Yield: This Veggie Pizza makes 24 (2-inch by 2-inch) slices. This assumes you roll your dough into an 8-inch by 12-inch rectangle and make 4 slices on the short side of the pizza and 6 slices on the long side of the pizza.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
Nutrition
Serving: 1 slice | Calories: 97kcal | Carbohydrates: 5g | Protein: 3g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 8mg | Sodium: 204mg | Potassium: 58mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 102IU | Vitamin C: 7mg | Calcium: 71mg | Iron: 0.2mg