Crescent Roll Veggie Pizza

Square pieces of flatbread topped with cream cheese, sliced carrots, broccoli florets, and radishes on a wooden surface.

Prep Time: 15

Cook Time: 11

Total Time: 26

Servings: 10

Author: Megan Myers

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Make this classic appetizer for your next party—or enjoy it for lunch!

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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.

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