Veggie Pizza

I vividly remember having a version of this as a kid. It didn't seem appetizing to my kid brain, but I was given it at a party, and was very surprised at how tasty it was! Now I've made my own version that is just as yummy! This veggie pizza is good for parties and potlucks if you want to break up the dips and cookies with some vegetables but still have something that looks pretty and tastes good.

Veggie Pizza

Ingredients:

2 rolls of refrigerated crescent rolls

1, 8 oz block cream cheese, softened

1/3 cup sour cream

1 packet Ranch dip mix

1 tsp dried dill

garlic powder as desired

1 head of broccoli, chopped

1 small red bell pepper, diced

1 small yellow bell pepper, diced

1 carrot, shredded

1 small can of black olives

shredded cheddar cheese, as desired

Bake crust

1. Preheat your oven to the temperature on your crescent roll package. Unroll both of your crescent rolls and lay side by side, slightly pinching together the seams and perforated areas to make one large crescent roll crust.

2. Bake as directed on the package, mine was 13 minutes.

3. Take out and completely cool your crust before adding the toppings.

4. I prepped my veggies during baking and cooling.

Cream cheese topping

1. In a small bowl, mix together softened cream cheese, sour cream, ranch packet, dill weed and, garlic powder as desired.

2. Store cream cheese mixture in refrigerator until ready to add to pizza.

3. Once you are ready and your crust is completely cooled, add a thin layer, like pizza sauce to your crescent roll crust.

   
   
   
   

Add veggie toppings

1. If you haven't already, prep your veggies.

2. Note, you'll only want to use the head of the broccoli, chopped into small pieces as shown.

3. Just like decorating any other type of pizza, add the toppings you desire in the amount you desire.

4. I usually top it in this order - broccoli, peppers, carrot, olives, cheese.

5. You can also use other vegetables you like - cucumbers, cauliflower, radish, whatever you think would taste good.

6. I gently press my toppings into the cream cheese sauce to help them stick, but this is not a necessary step.

   
   

   Cut into pieces and serve immediately or store in the fridge for a few hours before serving. This recipe will make the bread soggy if you wait too long to eat it so keep that in mind when prepping.