Description
This quick and easy Veggie Pizza is a delightfully light appetizer that everyone will enjoy! One of our all-time favorite party appetizer recipes! Full of flavor and crunch – these little bites are sure to please!
Ingredients
For the Veggie Pizza:
- 8 ounces refrigerated crescent rolls (1 can – use the full sheet crescent dough if possible)
- 4 ounces cream cheese, softened (reduced-fat or full fat)
- ½ cup sour cream (light or full fat)
- 1 tablespoon fresh dill, chopped
- 1 tablespoon fresh chives, chopped
- Salt and pepper to taste
- 2 cups chopped assorted veggies (broccoli, bell peppers, carrots, green onion, cucumber)
Instructions
- Preheat oven to 350°F.
- Remove crescent rolls from can and roll out on a parchment-lined baking sheet.
- Bake for 6 to 7 minutes. Remove and let cool.
- Top with fresh veggies and additional chives if desired.
- Use a pizza cutter or large knife to cut down to appetizer-size pieces and serve.
Prepare the spread by combining sour cream, cream cheese, dill, and chives in a small bowl and stirring until well combined. Transfer to the refrigerator and let chill for at least 15 minutes.
Try to keep the entire piece intact. You want one large sheet, so pinch together any seams that are not staying together. If you have the full sheet crescent dough, you can skip this part.
Spread chilled cream cheese mixture onto the cooled crescent roll sheet.
Notes
- Substitute in one to two tablespoons of ranch dip mix or seasoning mix in place of the fresh herbs in this recipe.
- Storage Information: Store any leftover veggie pizza in an airtight container in the refrigerator for up to 2 days. Keep in mind that the crescent rolls will start to get soggy as they absorb the cream cheese mixture. I do not recommend freezing this recipe.
Nutrition
- Serving Size: 1 piece
- Calories: 46 kcal
- Sugar: 1g
- Sodium: 81mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 4mg
