Fresh Veggie Pizza is one of the best super-simple retro recipes to this day, with all of those fabulous textures on top of a soft fluffy crescent roll crust, slathered with cream cheese, herbs, and organic crisp fresh veggies. It’s guaranteed to fly off the table in no time flat this season.
I have to admit the first time my mom made Fresh Veggie Pizza in the late 8o’s I actually ate so much of it I got a serious lecture about being a little piggy. Don’t judge me guys, but I actually ate almost that entire try of Veggie Pizza in a few short days. I know, I know. -Laughs
Years later, when I made this recipe for Fresh Veggie Pizza for my son Kory in the late ’90s. He managed to do exactly what I did about 10 years before. Yep, you guessed it ate almost all of it in a few short days. That’s when you know you have a winning appetizer or snack. It’s a great way to use up extra veggies you have hanging out in the vegetable bin as well.
I have to tell you when my son actually devoured the Veggie Pizza, I was surprised; he usually was not very big on raw veggies of any sort. That day was a life changer for the entire family. We had finally found something he would eat and get some fresh raw veggies in. A Score for Mom!
I decided to make this Fresh Veggie Pizza the other day after not having made it since a few years after my husband and I got married. I would say it had been almost 8 years since I had last made it. I don’t know why because we all loved this recipe. It was perfect for potlucks, game night, and just munching on period.
It’s one of those timeless recipes that has been floating around our family functions for years, so I can’t recall why I hadn’t made it in all that time; I just did. It may have been due to finding a new recipe we really liked. Have you ever done that? You have a great recipe for something and you stop making it for a spell, then make it again and wonder why you ever stopped making it?
What I really love about this recipe is it is so easy and seriously versatile. I am going to share some time-saving tips with Y’all as well before we get to the recipe. If you are short on time and need a great appetizer you won’t want to miss these time-saving techniques. I am also going to include a list of great chopped veggies you can alternatively use on your Veggie Pizza.
- Use containers of the Whipped Philly Cream Cheese in flavors such as Chive and Onion, Garlic and Onion, or Garden Vegetable instead of the Plain cream cheese. This completely cuts out the softening of cream cheese step and the seasoning of the cream cheese steps!
- If you prefer using the regular block cream cheese instead but still want to save time; pick up 1-2 Hidden Valley Packets of dry ranch dressing and still skip the seasoning step.
- Buy ready diced or chopped veggies in your markets produce section and skip chopping veggies step.
List of Veggies that go great on Fresh Veggie Pizza:
- Artichoke hearts
- Black Olives
- Chopped Spinach
- Green Bell Peppers
- Red Onions
- Ripe Grape Tomatoes
- Yellow Bell Peppers
List of items needed for the recipe:
- 2 Packages of Cresent Rolls
- 2 blocks of Cream Cheese
- Sour Cream
- Assorted chopped veggies from the list
- Fresh Dill
- Seasoned Salt
- Black Pepper
Fresh Veggie Pizza is one of the best super-simple retro recipes to this day, with all of those fabulous textures on top of a soft fluffy crescent roll crust, slathered with cream cheese, herbs, and organic crisp fresh veggies.
- 2-8- ounce Packages of Cresent Rolls
- 2-8- ounce Packages of Cream Cheese softened
- ½ cup Sour Cream If you using the time-saving tip for cream cheese omit
- 1 tablespoon Fresh Dill Chopped
- ½ teaspoon Seasoned Salt
- ½ teaspoon Garlic powder
- 1½ cups Chopped Broccoli
- ¾ cup Diced Red Bell Peppers
- ½ cup Grated Carrots Use the thick side of the grater
Heat oven to 375° F
Unroll both cans of Cresent Roll dough; separate the dough into 4 long rectangles. In an ungreased 15x10x1-inch pan, place dough; press in bottom and up sides to form crust. Pinch together the dough seams if need be.
Bake in preheated 375° Degree oven for about 11-12 minutes, or light golden brown. Remove from oven and let cool for 10 minutes.
In a glass mixing bowl, using a handheld mixer mix cream cheese, sour cream, dill, seasoned salt, and garlic powder until smooth. Spread over the baked crust. Top with the chopped vegetables.
Cover and refrigerate 1 hour before serving. Cut into 8 rows by 4 rows.
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