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Veggie Pizza
Colorful, creamy, and endlessly customizable, this Veggie Pizza is a Midwestern party staple made with simple pantry herbs and a buttery crescent crust.
👥 24 Servings⏱️ Prep & Cook: 45 min🔥 Cook: 15 min👤 Meggan Hill📖 culinaryhill
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●baking sheet
- ●bowl
📝 Preparation Steps
1
Adjust an oven rack to the middle position and preheat oven to 375 degrees. Set a piece of parchment paper or aluminum foil on a flat surface.
2
Unroll crescent roll triangles on to the parchment and form into an 8-inch by 12-inch rectangle. Flatten gently with a rolling pin to press the seams together, then slide the parchment with the crust on to a baking sheet.
3
Bake the crust according to the package instructions, about 8 to ⏱️ 12 minutes or until golden brown, rotating the baking sheet halfway through baking time. Remove from oven and cool completely, at least ⏱️ 30 minutes.
4
Meanwhile, in a medium bowl, combine cream cheese, mayonnaise, parsley, dill weed, garlic powder, onion powder, and minced onion. Chill in refrigerator to blend flavors while crust cools.
dried parsley (see note 1)1 teaspoon
5
Spread the cream cheese mixture in an even layer over the cooled crust. Top with broccoli, cauliflower, and additional vegetables. Sprinkle with cheese.
6
Cut into 24 squares and chill until serving time. (I save the parchment paper I used to bake the crescent roll crust and use it to separate layers of veggie pizza slices in an airtight container in the refrigerator.)
Nutrition Facts
calories
97 kcal
fat Content
7 g
serving Size
1 slice
fiber Content
0.2 g
sugar Content
2 g
sodium Content
204 mg
protein Content
3 g
trans Fat Content
0.01 g
cholesterol Content
8 mg
carbohydrate Content
5 g
saturated Fat Content
2 g
unsaturated Fat Content
4 g
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