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Crescent Roll Veggie Pizza

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PREP TIME
25 min
COOKING TIME
10 min
TOTAL TIME
100 min
SERVINGS
16 servings
Lunch Dinner
Crescent Roll Veggie Pizza
Ingredients
  • 2 (8 ounce) packages refrigerated crescent rolls
  • 1 cup sour cream
  • 1 (8 ounce) package cream cheese, softened
  • 1 (1 ounce) package ranch seasoning mix
  • 1 teaspoon dried dill weed
  • 1/4 teaspoon garlic salt
  • 1 1/2 cups chopped fresh broccoli
  • 1/2 cup halved and thinly-sliced radishes
  • 1 small onion, finely chopped
  • 1 red bell pepper, chopped
  • 1 carrot, grated
  • 1 stalk celery, thinly sliced
Instructions
1
Collect all necessary components and preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
2
Apply a non-stick cooking spray onto a jelly roll pan to prevent the dough from sticking.
3
Place the crescent roll dough into the prepared pan, molding it into a crust shape. Allow it to rest for 5 minutes.
4
Use a fork to create small holes in the dough, which will help it expand during baking.
5
Bake the crust in the preheated oven for approximately 10 minutes, or until it is fully cooked and has a golden brown color.
6
Let the crust cool down completely before proceeding with the next steps.
7
In a medium-sized mixing bowl, combine sour cream, softened cream cheese, ranch seasoning mix, chopped fresh dill, and garlic salt.
8
Spread the cream cheese mixture evenly over the cooled crust.
9
Arrange a variety of vegetables, including broccoli, radish, onion, bell pepper, carrot, and celery, on top of the cream cheese layer.
10
Cover the pizza with plastic wrap or aluminum foil and refrigerate for 1 to 2 hours, allowing the flavors to meld.
11
Once chilled, cut the pizza into 16 equal-sized squares for serving.