Vegetable Pizza Squares

Vegetable Pizza Squares

Cindy Carnes 120

"These are made on a small baking sheet, and are absolutely delicious! My kids have taken this recipe to school so the class could make it, and it has been a hit."

Ingredients 45 m {{adjustedServings}} servings 499 cals

Serving size has been adjusted!

Original recipe yields 10 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 499 kcal
  • 25%
  • Fat:
  • 38.9 g
  • 60%
  • Carbs:
  • 24.4g
  • 8%
  • Protein:
  • 11.7 g
  • 23%
  • Cholesterol:
  • 54 mg
  • 18%
  • Sodium:
  • 732 mg
  • 29%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Unroll crescent roll dough on a small baking sheet. Arrange into a single layer to serve as a crust. Bake in the preheated oven 10 minutes, or until puffed and lightly browned.
  3. In a medium bowl, mix cream cheese, mayonnaise, dill weed, onion and garlic.
  4. Spread the cream cheese mixture over the crescent roll dough crust. Layer with cauliflower, broccoli and green peppers. Top with Cheddar cheese. Chill in the refrigerator until serving.
Tips & Tricks
RITZ White Pizza Meatball Dip

See how to make the pizza meatball dip created by Lombardi's Pizza.

Cream Cheese Squares

Flaky crescent dough layered with sweet cream cheese filling.

Rate recipe

Your rating


Reviews 35

  1. 51 Ratings


I took this to an appetizer buffet. Let's just say it was the shining star! I varied the recipe slightly, adding 1 cup sour cream, reducing mayo to 2 Tbsp., and adding 1/4 tsp. basil. I also sprinkled a 4 oz. can of sliced black olives over half the pizza for the olive lovers! I'm still filling requests for the recipe. Thanks, Cindy!


I think the reason this fantastic recipe is overlooked is because it is named "Vegetable Pizza Squares". I think the name implies a typical pizza-tasting recipe, which this is not. I also think the recipe lacks directions regarding the presentation. I followed the recipe exactly (except for the vegetable ingredients). After the "crust" cooled, I transfered it to a rectangular serving platter (you have to cut it a little to conform to the size of your platter). I topped it with the cream cheese mixture and then added 1/2 cup chopped fresh broccoli, 1/2 cup shredded carrots and then two handfuls of fresh baby spinach. I then topped with the cheddar cheese. Before serving I sliced into squares. It was so colorful and gourmet-looking. Everybody loved it! If someone could post a photo, I think it would help with the popularity of this overlooked recipe. Thanks Cindy!!!

Christi C.

This is a very yummy recipe. I did make a couple of adjustments though, like using ranch dressing in place of the mayo and seasonings, and also added a variety of vegetables. Thanks!