Veggie Pizza256 Reviews
- Prep: 25 min
- Ready In: 2 hr 25 min
“I never have leftovers when I serve this. You can use low-fat or nonfat sour cream for this recipe if you'd like.” - by MERRI C
Original recipe yields 16 servings
- Preheat oven to 350 degrees F (175 degrees C). Spray a jellyroll pan with non-stick cooking spray.
- Pat crescent roll dough into a jellyroll pan. Let stand 5 minutes. Pierce with fork.
- Bake for 10 minutes, let cool.
- In a medium-sized mixing bowl, combine sour cream, cream cheese, dill weed, garlic salt and ranch dip mix. Spread this mixture on top of the cooled crust. Arrange the onion, carrot, celery, broccoli, radish, bell pepper and broccoli on top of the creamed mixture. Cover and let chill. Once chilled, cut it into squares and serve.
Amount Per Serving (16 total)
- 196 cal
- 12.6 g
- 16 g
Based on a 2,000 calorie diet
Reviews (256)Rate This Recipe
"Love this recipe. To serve easier, I cut the crust BEFORE I put on cream cheese mixture. No mess. I also add finely shredded cheddar cheese and press in slightly...." See more"
"Delicious. I added my own combo of veggie ingredients: carrots, sweet onion, cucumber, broccoli, cauliflower, and black olives...." See more"
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