A quick and delightful dish that's perfect for gatherings, lunch, or simply a family dinner, combining the flaky goodness of crescent roll dough with a medley of fresh vegetables and creamy cheese.
Ingredients
Scale:
2 cans (8 oz each) refrigerated crescent roll dough
8 oz cream cheese, softened
1 cup sour cream
1 teaspoon garlic powder
1 teaspoon dried dill
Salt and pepper to taste
1 cup cherry tomatoes, halved
1 cup bell peppers, diced
1 cup cucumbers, diced
1 cup shredded carrots
1 cup broccoli florets, chopped
1 cup shredded cheese (mozzarella, cheddar, or a mix)
Instructions
Preheat your oven to 375°F (190°C).
Open the cans of crescent roll dough and unroll them. Lay the dough on a large baking sheet, pressing the seams together to form a single, even layer.
Bake the crescent roll crust in the preheated oven for 10-12 minutes, or until golden brown and fully cooked. Remove from the oven and let it cool completely to room temperature.
In a mixing bowl, combine the softened cream cheese, sour cream, garlic powder, dried dill, salt, and pepper. Blend until smooth and creamy.
Once the crust is cool, spread the cream cheese mixture evenly over the top.
Begin layering your vegetable toppings on the cream cheese mixture. Start with the cucumbers, followed by bell peppers, cherry tomatoes, shredded carrots, and finally, broccoli florets.
Sprinkle the shredded cheese evenly over the top of the vegetables.
Refrigerate the assembled veggie pizza for at least 30 minutes to allow the flavors to meld.
When ready to serve, slice the pizza into squares or triangles. Serve chilled or at room temperature.
