Veggie Pizza

256 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

Directions

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.

Nutrition

Amount Per Serving (16 total)

Calories
196 cal
10%

Fat
12.6 g
19%

Carbs
16 g
5%

Based on a 2,000 calorie diet

Reviews (256)

Rate This Recipe

185

susan19

May. 25, 2007

"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"

101

KIRSTINF

Jan. 25, 2004

"Delicious. I added my own combo of veggie ingredients: carrots, sweet onion, cucumber, broccoli, cauliflower, and black olives...." See more"

AmandaSC

Jan. 25, 2004

"This recipe is great, but if you don't use a processor, you're going to be chopping til Kingdom come!! I also added black olives and shredded cheddar on top. Yummy crowd pleaser--and adds a lot of c..." See moreolor to your table!"

More Reviews