Cream Cheese and Dill Veggie Pizza
Recipe type: Appetizer
  • Savings on 3 ingredient(s) Enter Zip to change location: Go
  • 2
  • cans (8 oz each) Pillsbury™ refrigerated crescent dinner rolls or 2 cans (8 oz each) Pillsbury™ Place 'n Bake™ refrigerated crescent rounds or Pillsbury™ refrigerated Crescent Dough Sheet
  • 1 sheet of Pillsbury Crescent Dough Sheet
  • ¼ C sour cream
  • ½ tsp dried dill weed
  • ⅛ tsp garlic powder
  • ¼ C small raw broccoli florets
  • 7 oz quartered cherry tomatoes
  • ⅛ C shredded cabbage
  • ½ C diced yellow bell pepper
  • OTHER TOPPING OPTIONS: shredded carrots, purple cauliflower, any bell pepper, cucumbers
  1. Heat oven to 375°F.
  2. Unroll can of crescent dough sheet. Spray cookie sheet with non-stick spray then place dough by pressing into sheet. Slightly roll up sides to form a crust.
  3. Bake crust 13 to 17 minutes or until golden brown. Cool completely, about 30 minutes.
  4. In small bowl, mix cream cheese, sour cream, dill and garlic powder until smooth. Then, spread over crust, avoiding the folded over crust edge.
  5. Top with vegetables, making sure to spread out the veggies.
  6. Serve immediately, or cover and refrigerate before serving.
Recipe by The Love Nerds at