Description
This crescent roll veggie pizza is an easy, vibrant dish perfect for busy weeknights or as a crowd-pleasing appetizer. It features a flaky crescent roll base topped with a creamy lemon-herb cream cheese spread and an array of fresh, colorful vegetables.
Ingredients
Scale
- 1 can (226g) refrigerated crescent roll dough
- 240g full-fat cream cheese, softened
- 60g (0.25 cup) sour cream
- 30g (2 tbsp) mayonnaise
- 15g (0.25 cup) fresh dill, finely chopped, plus extra fronds for garnish
- 10g (2 tbsp) fresh mint, finely chopped, plus extra small leaves for garnish
- Zest of 1 medium lemon
- 2.5g (0.5 tsp) garlic powder
- 2.5g (0.5 tsp) onion powder
- 2.5g (0.5 tsp) fine sea salt
- 1g (0.25 tsp) freshly ground black pepper
- 1 medium (about 150g) red bell pepper, finely diced
- 1 medium (about 150g) yellow bell pepper, finely diced
- 1 medium (about 80g) carrot, finely shredded or diced
- 0.5 medium (about 100g) English cucumber, finely diced
- 4–5 small (about 50g) radishes, very thinly sliced
- 30g (2 tbsp) pine nuts, toasted
- 5g (1 tsp) ground sumac
- 15ml (1 tbsp) extra virgin olive oil
Instructions
- Preheat Oven & Prep Crust: Preheat your oven to 190 degrees C (375 degrees F). Unroll the crescent roll dough onto a 30×40 cm (12×16 inch) baking sheet, pressing the seams together to form a solid rectangle. Pierce the dough several times with a fork to prevent excessive puffing during baking.
- Bake Crust: Bake for 10-12 minutes, or until the crust is visibly golden brown and cooked through. Remove from the oven and let cool completely on a wire rack, about 30 minutes.
- Make Lemon-Herb Spread: While the crust cools, prepare the lemon-herb cream cheese spread. In a medium bowl, combine the softened cream cheese, sour cream, mayonnaise, chopped fresh dill, chopped fresh mint, lemon zest, garlic powder, onion powder, salt, and black pepper. Mix thoroughly until smooth and well combined.
- Assemble Pizza Base: Once the crust is completely cool, evenly spread the lemon-herb cream cheese mixture over the entire surface, leaving a small border if desired.
- Top with Vegetables: Arrange the finely diced red bell pepper, yellow bell pepper, shredded carrot, and diced cucumber over the cream cheese layer. Scatter the very thinly sliced radishes amongst the other vegetables.
- Finish & Chill: Sprinkle the toasted pine nuts evenly over the top, then dust lightly with ground sumac. Arrange additional fresh dill fronds and small mint leaves for a final burst of color. Lightly drizzle the entire pizza with extra virgin olive oil for sheen and flavor. Chill for at least 30 minutes to allow the flavors to meld and the pizza to firm up.
- Serve Pizza: To plate, cut the crescent roll veggie pizza into neat 5 cm (2-inch) squares using a sharp knife. Arrange the squares on a platter, garnished with additional fresh dill and mint.
Notes
Ensure the crescent roll crust is completely cooled before spreading the cream cheese mixture to prevent melting and messiness. Using pre-chopped vegetables can save significant time. Store chilled in an airtight container for up to 2-3 days.
- Prep Time: 40 minutes
- Cook Time: 11 minutes
- Category: Appetizer
- Method: Baking, Assembly
- Cuisine: American
Nutrition
- Serving Size: 4 squares (approx. 90 g)
- Calories: 220 calories
- Sugar: 3 g
- Sodium: 280 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 25 mg
Keywords: easy dinner, crescent roll, veggie pizza, appetizer, healthy, family-friendly, quick meal, cold pizza, vegetarian, fresh vegetables