Cool Veggie Pizza

"This is a Pampered Chef recipe that features a tender crescent roll crust topped with herbed cream cheese and crispy, coloful vegetables. Make it ahead of time so the flavors can mingle."
 
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photo by bonitabanana photo by bonitabanana
photo by bonitabanana
Ready In:
1hr
Ingredients:
7
Serves:
10
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ingredients

  • 1 (8 ounce) package refrigerated crescent dinner rolls
  • 1 (8 ounce) package cream cheese, softened
  • 1 12 teaspoons mayonnaise
  • 1 clove pressed garlic
  • 1 teaspoon dried dill weed
  • salt and pepper
  • 2 cups assorted fresh vegetables, chopped (any combination, e.g. broccoli, green onions, bell peppers, mushrooms, carrots, and tomatoes)
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directions

  • Preheat oven to 350.
  • Unroll crescent rolls and place on large baking pan.
  • Press to seal seams.
  • Bake 12-15 minutes until light brown.
  • Cool completely.
  • Combine remaining ingredients EXCEPT vegetables; mix well.
  • Spread cream cheese mixture evenly over top of crust.
  • Sprinkle chopped vegetables over top of crust.
  • Cover and refrigerate at least 30 minutes or up to one day ahead.
  • Cut into small squares before serving.

Questions & Replies

  1. The photo appears to have a tomato sauce on the crust but there is none listed in the ingredients. Is all that red coming from chopped tomatoes and red peppers? Thanks!
     
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Reviews

  1. Tasty! I used dried basil instead of dill since I didn't have any on hand. I think it would have been better with the dill :D
     
  2. I've made numerous variations of this recipe over the years. I really liked this one the best. I like that there's only 1.5 tsp of mayo - most have way more. This consistency is better. I doubled the recipe for a baby shower and it was a huge hit. I used broccoli, cauliflower, green onion, red pepper and cheddar cheese for toppings. The red pepper really put a nice accent in it. I made mine the night before, and easily cut it into small squares with a pizza cutter - it was delish! ****made again and still deserves 5 stars. I'm sorry but I think it's unfair to give a low rating because you didn't like something if you added your own ingredients like a packet of ranch dressing [yuck]. I like the simplicity of the dill with the cream cheese as written. Thanks again!
     
  3. I made a double batch for a gathering and I came home with an empty container.I used broccoli,red pepper, carrots, celery, and green onions. I threw all the veggies in the food processor and hit it a couple of times to chop all the veggies into small pieces. This is wonderful and I will make this again and again. Thank you for the perfect potluck dish!
     
  4. Very good! I loved the cream cheese mixture! I've had this before with a more ranch based mixture, which seems to overpower the veggies and make it a "heavier" feeling appetizer. This was super light and fresh tasting. I did not use the crescent rolls (too fake and too expensive for my tastes), I used a buttery homemade no-yeast pizza crust instead. I will definitely make this again. Thanks!
     
  5. Excellent! I've been making this for 7 years and am always asked to bring it to functions.. there is never left overs and its great I use whatever veggies are on hand. Instead of the garlic/dill though in the cream cheese, I add a good TBSP of Garlic Plus. Thanks for posting this recipe!!
     
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Tweaks

  1. Tasty! I used dried basil instead of dill since I didn't have any on hand. I think it would have been better with the dill :D
     
  2. I have been making this for about 12 years now, everyone adores it except men, they like it but not like women. I use a packet of ranch mix in the cream cheese/mayo instead of garlic and dill.I also double the recipe using 2 cans of crescent rolls, be sure to brush with egg wash before you bake it for a nice crust. A very winning combination of veggies is broccoli, red and green bell peppers, mushrooms, tomatoes, and top with grated cheddar cheese. Awsome combo. Enjoy!
     

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