Crescent Roll Veggie Pizza
For a crowdpleasing appetizer in any season, make this cold veggie pizza! It’s easy with a crescent roll crust, tangy dill dip, and crunchy fresh veggies.
This veggie pizza has been one of my absolutely favorite snacks for decades. In fact, when I was a kid it was one of the only surefire ways to get me to eat vegetables!
Made with a tangy dill dip and the classic slightly-sweetened crescent roll dough, it’s simple yet satisfying in every bite.
Change up the veggies based on what you have on hand, or swap the dips for your favorite. Want cheese? Go for it! Nearly anything goes in this crowd-pleasing appetizer.
Go ahead and double this recipe—you’re going to want extra!
Ingredients for veggie pizza
This is just an overview. For full measurements and step-by-step instructions, scroll down to the printable recipe card, or use the button on the right.
You’ll need:
- Crescent roll dough
- Sour cream
- Mayonnaise
- Fresh dill
- Dried parsley
- Minced onion
- Salt and pepper
- Chopped veggies: carrots, broccoli, radishes… or your favorites
Make sure you get canned crescent dough for this. Pie crust or puff pastry are not good substitutions! If you can find it, I recommend the crescent dough sheets, which are in a single roll without perforations for individual crescents.
pro tip
Make this recipe even easier with premade dill dip. You’ll need 1 8-ounce container.
How to make this recipe
Preheat the oven to 375°F and line a baking sheet with parchment paper.
Unroll the dough onto the paper. If there are seams to divide the dough, gently press them together to seal. The dough likely won’t be a perfect rectangle; that’s OK! You can either gently shape it or leave as it is.
Bake the dough for 10-13 minutes, until golden brown and crisp. Set aside to cool while you prepare the rest of the recipe.
In a bowl, stir together the sour cream, mayonnaise, dill, parsley, dried onion, and salt. Add black pepper to taste and set aside.
Prep your veggies: The veggies should be cut into small pieces so they can be evenly distributed on the pizza. For this pizza, I used a vegetable peeler to make carrot ribbons, cut the radish into thin rounds, and cut small broccoli florets. You can also cut the carrots into rounds or use a grater.
Once the dough is cool enough to handle, transfer to a cutting board. Spread all of the dill dip evenly onto the crust, reaching all the way to the edges.
Arrange the vegetables on top of the dip. I recommend working with one vegetable at a time so you can make sure there is some of everything on each slice. If you are adding shredded cheese, sprinkle it over the top. Gently press the top of the pizza to adhere ingredients.
Cut into squares and serve immediately, or cover and refrigerate until its party time!
Storage and make-ahead tips
This veggie pizza will keep, fully assembled, for about 3 days in the refrigerator. Make sure it is in an airtight container or covered in plastic wrap.
The dip can be made many days in advance; it will be good for 1 week or more. Store in an airtight container in the refrigerator.
If you are preparing the vegetables in advance, you can keep the carrots and radishes together in a container of cold water. For the broccoli, line a container with a paper towel before adding.
Recipe substitutions
Instead of dill dip, use your favorite ranch dip, or you could even try a flavored whipped cream cheese.
When it comes to vegetables, nearly anything goes! Swap in cauliflower, sliced black olives, diced bell pepper, green onions, or even sweet peas.
Want cheese? I like to use finely shredded cheddar cheese, which complements the flaky crust, crunchy veggies, and tangy dip.
If you’ve never had this classic appetizer, you’re in for something special! Grab your ingredients and make this easy veggie pizza today!
Crescent Roll Veggie Pizza
Ingredients
- 1 crescent roll sheet
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 tablespoon chopped fresh dill
- 1/2 teaspoon dried parsley flakes
- 1/2 teaspoon dried minced onion
- 1/2 teaspoon fine sea salt
- Ground black pepper to taste
- 2 to 3 carrots grated or ribbons
- 1 cup chopped broccoli
- 1/2 cup thinly sliced radish
Instructions
- Preheat oven to 375°F and line a baking sheet with parchment paper.
- Unroll the crescent roll dough onto the baking sheet. Press together any perforated seams to seal into 1 piece. Bake for 10-13 minutes, until golden brown, and set aside to cool.
- In a bowl, mix together sour cream, mayonnaise, dill, parsley, onion, and salt. Add black pepper to taste.
- Prep veggies if not already cut, making sure the pieces are small for even distribution.
- When the crust has cooled, spread all of the dill dip across the top, reaching to the edges. Scatter on the vegetables evenly, then gently press down on top to adhere to the dip/crust.
- Cut into squares and serve, or cover and refrigerate until ready to eat. The assembled pizza will keep, covered, for about 3 days.
Nutrition
Nutrition information is an estimate based on online calculators and provided as a courtesy. Any nutritional information should be used as a general guideline only.
