Cold Veggie Pizza
Looking for a fresh, vibrant, and incredibly easy appetizer? Our Cold Veggie Pizza combines a buttery, flaky crescent roll crust with a cooling dill-infused cream cheese spread. Topped with a rainbow of crunchy, raw vegetables, this pizza is as nutritious as it is delicious. It's a crowd-favorite for potlucks, brunches, and garden parties!
| Prep Time | Bake Time | Servings |
|---|---|---|
| 15 Minutes | 11-13 Minutes | 4-8 Portions |
Ingredients
- The Crust: 1 can (8 oz) Refrigerated crescent roll dough.
- The Creamy Spread: 1 pkg (8 oz) Light cream cheese (softened), 2 cups Reduced-fat sour cream, 1 tbsp Dried dill weed.
- Fresh Veggie Toppings: 1 cup Shredded carrots, chopped Broccoli, Cauliflower, and Green pepper.
Instructions
- Bake the Base: Preheat oven to 375°F (190°C). Unroll the crescent roll dough onto a baking sheet in one flat piece (do not separate sections). Bake for 11-13 minutes until golden brown. Remove and let it cool completely.
- Mix the Spread: While the crust cools, blend the softened cream cheese and sour cream in a bowl until smooth. Stir in the dried dill.
- Assemble: Spread the cream cheese mixture evenly over the cooled crust. Cover the surface generously with shredded carrots, broccoli, cauliflower, and green pepper pieces.
- Chill & Serve: Refrigerate for approximately 5 minutes until the topping is firm. Cut into 4 large portions (or smaller squares for appetizers) and serve chilled.
Pro Tips for a Better Veggie Pizza
- Seal the Seams: When laying out the crescent dough, use your fingers to pinch the perforated seams together to create a solid, leak-proof crust.
- Finely Chop: Chop your vegetables into very small bite-sized pieces so they stay in place and are easy to eat on every slice.
- Make Ahead: You can bake the crust and mix the spread a day in advance, but don't add the veggies until shortly before serving to keep them crisp.
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