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Linda's Mexican Veggie Pizza

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“I always make these for pot lucks, or when I need an appetizer for a special occasion... They are a BIG HIT, and I always make them for the holidays to munch on before dinner! You can also omit the taco seasoning mix and salsa and use 1 pkg. Seven Seas Ranch Dip mixed in with the cream cheese instead, to make just a regular Veggie Pizza. It is also very good!”
48 squares

Ingredients Nutrition

  • 2 (453.59 g) package refrigerated crescent dinner rolls
  • 2 (453.59 g) package cream cheese, softened
  • 35.43 g packet taco seasoning mix
  • 236.59 ml taco sauce (I use Ortega Thick And Smooth Med (hot)
  • 2 carrots, finely chopped
  • 118.29 ml red bell pepper, finely chopped
  • 118.29 ml green bell pepper, finely chopped
  • 118.29 ml fresh broccoli, heads finely chopped
  • 1 small onion, finely chopped
  • 236.59 ml black olives, finely chopped


  1. Preheat oven to 375.
  2. Roll out crescent rolls onto a lg. non-stick baking sheet. Stretch and flatten to form a single rectangular shape on the baking sheet.
  3. Bake 11-13 minutes in the preheated oven, or until golden brown. Allow to cool.
  4. Place cream cheese in a med. bowl. Mix cream cheese with taco seasoning mix and taco sauce. Adjust the amount of taco seasoning mix, to taste.
  5. Spread the mixture over the cooled crust.
  6. Arrange carrots, bell peppers, broccoli, onion and black olives on top. Press down with hands.
  7. Chill in the refrigerator approximately 1 hours.
  8. Cut into bite-size squares to serve.

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