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Baked crescent rolls covered with cream cheese mixed with mayonnaise, sour cream and spices then covered in veggies cut very small and spread evenly.

Veggie Pizza Appetizer

Dina Driggs
Baked crescent rolls covered with a cream cheese mixture and then covered in veggies.
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 45 minutes
Course Appetizer
Cuisine American
Servings 20

Ingredients
  

  • 2 Pkg. Refrigerated Crescent Rolls
  • 2 8 oz Cream Cheese
  • 3/4 Cup Mayonnaise
  • 1/4 Cup Sour Cream
  • 2 Tbsp. Hidden Valley Ranch Dry Seasoning
  • 1/2 tsp. Garlic Powder
  • 1 tsp. Dill
  • 1 Cup Cheddar Cheese
  • 1 Carrot
  • 1 Red Bell Pepper
  • 1 Head Broccoli

Instructions
 

  • Open packages of crescent roll and spread onto a cookie sheet.
  • Spread, using fingers, to fill the bottom of the pan.  Seal all the perforations of the individual rolls to make a sheet of dough.
  • Bake at 350° for 10-12 minutes, until golden brown.
  • Let crust cool completely.
  • Mix cream cheese, mayonnaise, sour cream, and spices together until creamy.
  • Grate the cheddar cheese and prepare vegetables.  Peel and grate the carrot.  Cut the pepper into small pieces and separate the broccoli into very small florets.
  • Spread cream cheese/mayonnaise mixture evenly onto the cooled crust.
  • Sprinkle on cheese, carrots, peppers and broccoli. 
  • Use your hands to smash the vegetables into the cream cheese layer.  Refrigerate until ready to eat and then cut into squares and serve.
Keyword Broccoli, carrots, Cream Cheese, Peppers
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