Easy Crescent Veggie Pizza
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5 from 1 vote

Crescent Veggie Pizza

The crescent crust is soft and flaky and the veggies are raw and crispy. Your kids will love eating their veggies and there won't be much of a cleanup for mom.
Prep Time20 mins
Cook Time17 mins
Total Time37 mins
Course: Dinner
Cuisine: American
Keyword: veggies
Method: Bake
Servings: 20
Calories: 90
Author: Marilyn

Ingredients

  • 2 cans 8 oz each Pillsbury™ refrigerated crescent dinner rolls or 2 cans (8 oz each) Pillsbury™ Place 'n Bake™ refrigerated crescent rounds or Pillsbury™ Crescent Recipe Creations® refrigerated seamless dough sheet
  • 1 package 8 oz cream cheese, softened
  • 1/2 cup sour cream
  • 1 teaspoon dried dill weed
  • 1/8 teaspoon garlic powder
  • 1/2 cup small fresh broccoli florets
  • 1/3 cup quartered cucumber slices
  • 1 plum Roma tomato, sliced thin
  • 1/4 cup thin sliced carrot
  • 1/4 cup green pepper

Instructions

  • Heat oven to 375°F.
  • If using crescent rolls: Unroll both cans of dough; separate dough into 4 long rectangles. In ungreased 15x10x1-inch pan, place dough; press in bottom and up sides to form crust. If using dough sheets: Unroll both cans of dough. In ungreased 15x10x1-inch pan, place dough; press in bottom and up sides to form crust.
  • Bake 13 to 17 minutes or until golden brown. Cool completely, about 30 minutes.
  • In small bowl, mix cream cheese, sour cream, dill and garlic powder until smooth. Spread over crust. Top with vegetables. Serve immediately, or cover and refrigerate 1 to 2 hours before serving. Cut into 8 rows by 4 rows.

Notes

©MARILYN'S TREATS. All content and images are copyright protected.

Nutrition

Serving: 1slice | Calories: 90kcal | Carbohydrates: 6g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 135mg | Potassium: 0mg | Fiber: 0g | Sugar: 1g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg