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Thursday, April 23, 2015

*Recipe* Crescent Veggie Pizza

This Veggie Pizza is another of my go to spring and summer recipes.  I have been making it for years for something light and different.  It is super easy to make, and also a great party snack that can be tailored to anyone's tastes!  So Enjoy!


-2 cans (8oz) Refrigerated crescent rolls (I used Pillsbury, but any brand is fine).  Apparently now there is also a Pillsbury "Seamless Dough Sheet" but I haven't seen these.
-1 pkg (8oz) Cream Cheese, softened at room temp. (I used a reduced fat one and you can't tell the difference)
-1/2 cup sour cream
-1 tsp dill weed
-1 pkg ranch dressing mix powder
-any vegetables that you like, either shredded or chopped I like carrot, broccoli, mushrooms, onion, cherry tomatoes, cauliflower
-1 cup shredded cheese of your choice


-heat oven to 375F

-unroll both cans of crescent rolls.  Arrange so that there is a single layer on the pan you choose to use.  I use a pizza stone but you can use a cookie sheet as well. The pieces can overlap.  As you can see mine is not pretty.  Bake according to instructions on the can (about 13-17 minutes until golden)  Remove from oven and let cool for about 30 minutes.

In a small bowl mix cream cheese, sour cream, dill and ranch mix until smooth.

-Smooth evenly over the crust.

-Top with the vegetables as many or few as you like and then the cheese.  And that's it!  Enjoy!


  1. I really want to try this, I would love it but Jason definitely would not! Does Josh like this?

    1. He loves it as long as there are no tomatoes and minimal onion on his half!