Description
This Veggie Pizza is a light and fresh appetizer featuring a flaky crescent roll crust topped with a creamy herb spread and colorful assorted vegetables. It’s perfect for parties or a quick snack and combines the tang of cream cheese and sour cream with fresh dill, chives, and crunchy veggies for a delicious bite.
Ingredients
Scale
Crust
- 8 ounces refrigerated crescent rolls (full sheet if available)
Spread
- 4 ounces cream cheese, softened (reduced-fat or full fat)
- ½ cup sour cream (light or full fat)
- 1 tablespoon fresh dill, chopped
- 1 tablespoon fresh chives, chopped
- Salt and pepper, to taste
Toppings
- 2 cups chopped assorted veggies (broccoli, bell peppers, carrots, green onion, cucumber)
- Additional fresh chives (optional, for garnish)
Instructions
- Preheat oven: Preheat your oven to 350°F to prepare for baking the crust.
- Make the spread: In a small bowl, combine softened cream cheese, sour cream, fresh dill, fresh chives, salt, and pepper. Stir thoroughly until smooth and well mixed. Cover and chill in the refrigerator for at least 15 minutes to allow flavors to meld.
- Prepare the crust: Remove crescent rolls from the can and unroll onto a parchment-lined baking sheet, trying to keep the dough in one large sheet by pinching seams together. If using full sheet crescent dough, this step can be skipped.
- Bake the crust: Bake the dough in the preheated oven for 6 to 7 minutes until lightly golden. Remove from oven and let cool completely to prevent the spread from melting.
- Assemble the pizza: Spread the chilled cream cheese and herb mixture evenly over the cooled crescent roll crust.
- Add toppings: Scatter the chopped assorted fresh veggies evenly over the spread. Garnish with additional chives if desired for extra color and flavor.
- Serve: Use a pizza cutter or large knife to cut the veggie pizza into appetizer-size pieces. Serve immediately for the best texture and taste.
Notes
- For an extra flavor boost, substitute 1 to 2 tablespoons of ranch dip mix or seasoning mix for the fresh herbs in the spread.
- Store any leftovers in an airtight container in the refrigerator for up to 2 days. Note that the crescent roll crust may become soggy due to moisture absorption from the spread.
- This recipe is not recommended for freezing as the texture of both the crust and spread can be compromised.
Nutrition
- Serving Size: 1 piece
- Calories: 90 kcal
- Sugar: 2 g
- Sodium: 170 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 15 mg
