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: 6 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