Veggie Pizza

This veggie pizza is made from crescent-roll dough and a cream cheesy spread for an easy, fresh take on a favorite — packed with crunchy vegetables.

• Preparation Time: 25 mins
• Cooking Time: 10 mins
• Total Time: 35 mins
• Calories: 196 Calories

Ingredients

• 1 cup sour cream
• 1 (8 ounce) package cream cheese, softened
• 1 red bell pepper, chopped
• 1 carrot, grated
• 1 small onion, finely chopped
• 1 teaspoon dried dill weed
• ¼ teaspoon garlic salt
• 2 (8 ounce) packages refrigerated crescent rolls
• 1 (1 ounce) package ranch seasoning mix
• 1 ½ cups chopped fresh broccoli
• ½ cup halved and thinly-sliced radishes
• 1 stalk celery, thinly sliced

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Spray a jelly roll pan with nonstick cooking spray.

Step 2

Press crescent roll dough into the prepared jelly roll pan to form a crust. Let stand 5 minutes. Pierce with a fork.

Step 3

Bake in the preheated oven until dough is fully cooked and golden brown, about 10 minutes. Let cool completely.

Step 4

Combine sour cream, cream cheese, ranch seasoning mix, dill, and garlic salt in a medium mixing bowl. Spread the cream cheese mixture on top of cooled crust. Arrange broccoli, radish, onion, bell pepper, carrot, and celery on top of the cream cheese mixture.

Step 5

Cover and let chill, 1 to 2 hours. Cut chilled pizza into 16 squares to serve.