This top-rated, much-loved easy veggie pizza is a favorite go-to for potlucks, picnics, tailgate parties, showers, girls’ weekends—basically wherever there's a hungry crowd. Plus it's a brilliant way to use up whatever veggies you have at the ready. Makes 32 squares Total Time: 1 hour 10 minutes. Only 90 calories per appetizer and 6g carbs!
cans (8 oz each) Pillsbury™ refrigerated crescent rolls or Pillsbury™ refrigerated crescent dough sheet
package (8 oz) cream cheese, softened
cup sour cream
teaspoon dried dill weed
teaspoon garlic powder
cup small fresh broccoli florets
cup quartered cucumber slices
plum (Roma) tomato, seeded, chopped
cup shredded carrot
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. Yum Yum!
Layers of fat in the crescent dough help them rise, creating a pizza crust that is lighter that a traditional bread dough crust.
Serve at room temperature or chilled as an appetizer or summer patio supper, topped with a casual mix of veggies or creatively arranged in rows.
To easily soften cream cheese, remove wrapper and place on a microwaveable plate. Microwave uncovered on High for 15 to 20 seconds or until softened.
Try your favorite combination of chopped fresh veggies to make this recipe your own. Be sure to cut the vegetables so they are bite-size so they top the pizza nicely and are easier to eat. Finish with a sprinkle of shredded Parmesan cheese for extra flavor.