Description
This Appetizer Veggie Pizza is a colorful, creamy crowd favorite made with crescent dough and fresh toppings. Perfect for parties or holidays!
Ingredients
Scale
- 16 oz Pillsbury crescent dough sheets (two 8-oz cans)
- 15 oz chive & onion cream cheese spread
- 1 cup broccoli florets, finely chopped
- 1 cup red and orange sweet or bell peppers, diced
- 1/4 cup sliced green onions (scallions)
- 1 medium carrot, shredded
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
Instructions
- Preheat oven: Set oven to 375°F.
- Prepare the crust: Unroll the crescent dough onto a large baking sheet, pressing edges together to form one large rectangle. Bake for 10–12 minutes or until golden brown. Let cool completely.
- Spread the base: Once crust is cooled, spread the chive & onion cream cheese evenly over the entire surface.
- Add the veggies: Evenly sprinkle chopped broccoli, diced peppers, shredded carrot, and sliced green onions over the cream cheese layer.
- Top with cheese: Finish by sprinkling cheddar and mozzarella cheese evenly over the veggies.
- Chill and serve: Refrigerate for at least 30 minutes before slicing. Cut into squares and serve cold.
Notes
Make sure crust is completely cooled before adding toppings to prevent sogginess.
Pat veggies dry with a paper towel to avoid watering down the pizza.
Add extra flavor with a sprinkle of everything bagel seasoning on top.