Thin Crust Fresh Veggie Pizza
Fresh vegetables atop crispy crust and creamy base provide a burst of color and nutrition for your appetizer table!
- Cook Time: 12 mins
- Total Time: 12 mins
- Yield: 32 1x
- Category: Appetizer
Ingredients
Units
Scale
- 2 cans refrigerated crescent dinner rolls
- 1 8 ounce package cream cheese, softened
- 1/2 cup sour cream
- 1 teaspoon dried dill
- 1/4 teaspoon garlic powder
- 1/2 teaspoon Italian seasoning or to taste
- Salt and pepper to taste
Fresh veggies – approximately 1/3 cup each of the following:
- Broccoli florets, chopped coarsely
- Cucumber slices, quartered
- Roma or grape tomatoes, halved
- Shredded carrot
- Green, red and/or yellow peppers, diced
- 3 green onions sliced
- 3 Tablespoons bacon pieces
Instructions
- Preheat oven to 375 degrees.
- Unroll crescent dough on center of ungreased 10×15 baking sheet Press dough thinly without tearing, to cover bottom and side of sheet forming crust.
- Bake for 11-14 minutes or until golden. Cool.
- Mix cream cheese, sour cream, dill, garlic and Italian seasoning until smooth.
- Spread cream cheese mixture over cooled crust.
- Top with vegetables and bacon, sprinkling each on evenly over the cream cheese mixture.
- Can serve immediately, but best if refrigerated for an hour before serving.