Veggie Pizza
Creamy cream cheese meets crunchy veggies and flaky crescent rolls. Light, refreshing, and so easy to make, you will love this veggie pizza.
Servings 12 servings
Calories 218kcal
Ingredients
- 2 - 8 ounce tubes crescent rolls
- 16 ounces cream cheese softened
- 8 ounces sour cream
- 1 packet dry ranch seasoning
- 1 carrot shredded
- 1 red bell pepper diced
- 1 yellow bell pepper diced
- 1 medium red onion diced
- 1 cup broccoli chopped
- 1 cup shredded cheddar cheese
Instructions
- Preheat oven to 375º Fahrenheit.
- For crust, lay crescent rolls on a greased jelly roll pan. Using your hands, push the seams together to create a solid sheet.
- Bake crust for 15 minutes or until golden brown. Cool.
- In a medium mixing bowl, combine cream cheese, sour cream and ranch seasoning with a hand mixer.
- Spread over cooled crust.
- Evenly sprinkle all veggies over cream cheese mixture.
- Top with shredded cheese.
- Chill for at least two hours before serving.
Notes
- Cut all of your veggies up in similar sizes.
- Connect the sheets of dough together by pressing the seams together.
- To save time, you can use flavored, spreadable cream cheese as a great, quick substitute for the cream cheese mixture.
Nutrition
Calories: 218kcal | Carbohydrates: 5g | Protein: 5g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 59mg | Sodium: 193mg | Potassium: 162mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1945IU | Vitamin C: 38mg | Calcium: 129mg | Iron: 0.2mg