5 from 7 votes
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.
Fresh Veggie Pizza
Prep Time
20 mins
Cook Time
11 mins
Cool
10 mins
Total Time
41 mins
 

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.

Course: Appetizer
Cuisine: American
Keyword: Cool Veggie Pizza, Fresh Veggie Pizza
Servings: 32 Pieces
Calories: 75 kcal
Author: hmccallum
Ingredients
  • 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
  • cups Chopped Broccoli
  • ¾ cup Diced Red Bell Peppers
  • ½ cup Grated Carrots Use the thick side of the grater
Instructions
  1. Heat oven to 375° F

  2. 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.

  3. Bake in preheated 375° Degree oven for about 11-12 minutes, or light golden brown. Remove from oven and let cool for 10 minutes.

  4. 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.

  5. Cover and refrigerate 1 hour before serving. Cut into 8 rows by 4 rows.