Description
This Crescent Roll Veggie Pizza is a delightful and easy-to-make appetizer or snack that’s perfect for gatherings or a simple treat at home.
Ingredients
Scale
Crescent Rolls:
- 2 tubes of refrigerator crescent rolls
Ranch Dill Dip:
- 1 8-ounce package of cream cheese, softened
- 1/3 cup sour cream
- 1 envelope dry ranch salad dressing mix
- 2 tablespoons dill weed or 1/4 cup fresh dill, chopped
Veggies Toppings:
- 1 small head of broccoli, cut small
- 3/4 cup matchstick or shredded carrots
- 1 red bell pepper, diced small
- 1 yellow bell pepper, diced small
- 1 English cucumber, diced small
Instructions
- Preheat the oven: Preheat the oven to 350°F as directed on the crescent roll package instructions.
- Dice the vegetables: Dice all of the vegetables.
- Prepare the crescent rolls: Spread crescent rolls across a cookie sheet, pinching the perforations to seal them together.
- Bake: Bake the crescent rolls according to the package instructions.
- Cool: Cool the baked crescent roll completely.
- Prepare the ranch dill dip: In a bowl, mix softened cream cheese, sour cream, ranch dip, and dill until well combined.
- Assemble the pizza: Spread the ranch dill dip over the baked crescent roll base. Top with chopped veggies in layers.
- Serve: Cut into squares and serve.
Notes
- You can customize the veggie toppings based on your preference.
- This pizza is best served fresh but can be refrigerated for a day.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 3g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg
Keywords: Crescent Roll Veggie Pizza, Vegetable Pizza, Appetizer Recipe, Veggie Crescent Pizza
