Description
This Veggie Pizza is a delightful appetizer featuring a crispy crescent roll crust topped with a creamy herbed cheese spread and an array of fresh, finely chopped vegetables. The combination of a savory cream cheese base, colorful veggies, and melted cheddar cheese makes it perfect for parties, potlucks, or a light snack.
Ingredients
Scale
Crust
- 1 (8-ounce) tube refrigerated crescent roll dough
Cheese Spread
- 1 (8-ounce) package cream cheese, softened
- 1/2 cup mayonnaise
- 1 teaspoon dried parsley
- 1/2 teaspoon dried dill weed
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried minced onion
Toppings
- 2 cups finely chopped vegetables (such as broccoli, cauliflower, carrots, bell peppers, black olives, tomatoes, and scallions)
- 1 cup shredded cheddar cheese
Instructions
- Prepare the Oven and Surface: Adjust an oven rack to the middle position and preheat oven to 375°F (190°C). Lay a piece of parchment paper or aluminum foil on a flat surface.
- Form the Crust: Unroll the crescent roll triangles onto the parchment paper and shape them into an 8-inch by 12-inch rectangle. Use a rolling pin to press the seams gently together, forming a uniform crust. Slide the parchment with the crust onto a baking sheet.
- Bake the Crust: Bake according to package instructions, approximately 8 to 12 minutes, or until the crust turns golden brown. Rotate the baking sheet halfway through to ensure even baking. Remove from the oven and allow the crust to cool completely, at least 30 minutes.
- Make the Cheese Spread: In a medium bowl, combine softened cream cheese, mayonnaise, dried parsley, dried dill weed, garlic powder, onion powder, and dried minced onion. Stir well until smooth and thoroughly mixed. Chill this mixture in the refrigerator while the crust cools to let the flavors meld.
- Assemble the Pizza: Spread the chilled cream cheese mixture evenly over the cooled crust. Top generously with the finely chopped vegetables such as broccoli, cauliflower, carrots, bell peppers, black olives, tomatoes, and scallions. Finally, sprinkle the shredded cheddar cheese over the top.
- Serve and Store: Cut the assembled pizza into 24 small squares. Chill until ready to serve. For storage, use the parchment paper to separate layers of veggie pizza slices in an airtight container and refrigerate to maintain freshness.
Notes
- You can substitute fresh herbs for dried if available, adjusting quantities accordingly (use about three times more fresh herbs).
- Feel free to customize the vegetable mix based on seasonal availability or personal preference.
- The crescent roll dough can be replaced with pre-made pizza dough for a thicker crust.
- To make this recipe gluten-free, use gluten-free crescent roll dough or pizza crust alternatives.
- This veggie pizza is best served chilled but can also be enjoyed at room temperature.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square (approximately)
- Calories: 95 kcal
- Sugar: 1.5 g
- Sodium: 210 mg
- Fat: 7 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 15 mg
Keywords: veggie pizza, crescent roll crust, cream cheese spread, appetizer, party food, vegetarian snack, healthy pizza
