Veggie Pizza

Veggie Pizza

12
SEDAVIS 0

"Store-bought crescent roll dough with light cream cheese, light sour cream, and veggies makes a quick and easy snack. You can use whatever veggies you like best, and you can steam them lightly or leave them raw."

Ingredients

25 m {{adjustedServings}} servings 502 cals
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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 502 kcal
  • 25%
  • Fat:
  • 34.5 g
  • 53%
  • Carbs:
  • 33.7g
  • 11%
  • Protein:
  • 13.2 g
  • 26%
  • Cholesterol:
  • 73 mg
  • 24%
  • Sodium:
  • 773 mg
  • 31%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Unroll crescent roll dough and lay flat on a baking sheet (do not separate sections). Bake in preheated oven for 11 to 13 minutes, until golden brown. Remove and allow to cool.
  3. While crust is baking, mix together cream cheese and sour cream until smooth. Stir in dill. When crust is cool, spread cream cheese mixture evenly over top and cover with carrots, broccoli, cauliflower, and green pepper. Chill approximately 5 minutes, until cream cheese mixture is firm. Cut into 4 portions and serve.
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Reviews

12
  1. 14 Ratings

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I have been making this for years and the porportions are all wrong! 1-8 oz. block of cream cheese, at room temp 1-8 oz container of low fat sour cream 1 small pkg Hidden Valley Ranch dressing m...

I have been making this veggie pizza for years and it is always a requested dish at the company potluck and is always the first item gone! For the cream cheese/mayo mixture, I also add onion sal...

This is great! I also added some shredded cheese, cut up red and green bell peppers, and a packet of dry ranch dressing. These little extra's make a big difference!!