Easy Crescent Roll Veggie Pizza
A quick and delightful veggie pizza made with flaky crescent roll dough and topped with fresh vegetables and cream cheese.
Ingredients
For the crust
- 1 tube crescent roll dough Roll-out dough for the base.
For the topping
- 1 cup cream cheese, softened
- 1/2 cup sour cream
- 1 teaspoon garlic powder For flavor.
- 1 teaspoon Italian seasoning For flavor.
- 1 cup bell peppers, diced Any color.
- 1 cup cucumbers, diced
- 1 cup cherry tomatoes, halved
- 1/2 cup shredded cheese e.g., mozzarella or cheddar.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Roll out the crescent roll dough onto a rectangular baking sheet and stretch it evenly to cover the sheet.
- Press the seams together to form one solid piece.
- Bake the dough for about 10-12 minutes, or until it’s golden brown. Remove from the oven and let it cool slightly.
- In a mixing bowl, combine the softened cream cheese, sour cream, garlic powder, and Italian seasoning. Mix until smooth.
- Spread the cream cheese mixture over the cooled crust.
- Arrange the diced bell peppers, cucumbers, and halved cherry tomatoes over the cream cheese spread.
- Sprinkle shredded cheese on top.
- Chill the assembled veggie pizza in the fridge for about 15 minutes before slicing into squares for serving.
Notes
Substitute veggies as desired, avoid overbaking, and store leftovers in an airtight container for up to 3 days.