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This is one of my most popular recipes and everyone raves about it.
A flakey crust topped with creamy herby dill dip and topped with fresh vegetables. It’s perfect for a light lunch or a party appetizer any time of the year.
Why This Recipe Works
- The crescent roll crust is buttery and flakey.
- The creamy tangy herb dip goes perfectly with the flaky crust and fresh vegetables.
- The veggies are fresh, crisp, and colorful.
- It’s also an easy do-ahead recipe.
- Everyone loves it!
- Refrigerator Crescent Rolls – I recommend using the Crescent Rolls and not the new Crescent Roll Sheets. I’ve tried to make this recipe with the sheets but the consistency of the crust is really not the same.
- Cream Cheese (not pictured) – I recommend using the block cream cheese and not the whipped cream cheese in the dip.
- Dill Weed – This is a dried herb that you can buy in the spice section of the grocery store. You can also use fresh chopped dill or a combination of both.
- Fresh Vegetables – be sure to use fresh vegetables in this recipe.
This crescent roll veggie pizza is so easy you’ll pinch yourself.
- Roll out the crescent roll dough, sealing the perforations with your fingers and bake it per the package instructions.
- While the crust is baking, mix the cream cheese, sour cream, ranch seasoning, and dill weed.
- Spread the dill dip evenly on top of the cooled crust.
- Add the pieces of broccoli.
- Next, add the diced cucumbers.
- Add the yellow bell peppers.
- Add the red bell peppers.
- Top the entire pizza with the chopped matchstick carrots.
1. Bake and cool the crescent roll crust and store it on the countertop covered with plastic wrap.
2. Chop the vegetables and store them in zip-top bags in the refrigerator.
3. Make the dill dip and store it covered in the refrigerator.
4. When you are ready to serve, just assemble the veggie pizza.
Yes, you absolutely can! I recently had a reader tell me she used spinach dip instead of dill dip and it turned out great. I haven’t tried it myself yet, but it’s on my list.
If you have leftovers, which is rare because every usually everyone gobbles this down, you simply place the slices on a plate and cover them lightly with plastic wrap and refrigerate them. They will last 3 days in the refrigerator.
Yes, you can. I have a friend who likes to add some shredded cheddar cheese along with all of the veggies.
Krazy Kitchen Mom Tips
- If you are watching your calories, you can always use low-fat cream cheese and low-fat sour cream in the dill dip.
- I used matchstick carrots that come in a bag. They are so much easier and faster than shredding your own whole carrots. But I do find that the pieces are a bit too long, so I give them a rough cut before adding them to the top of the pizza.
- I set the diced cucumbers and bell peppers on a couple of folded paper towels for about 15 minutes before adding them to the pizza. This pulls some of the moisture out of them. If the veggies have too much moisture, they will make the dough soggy.
- Store leftovers in the refrigerator, lightly covered with plastic wrap. The slices will last three days. And I must tell you, I love eating the leftovers of this crescent roll veggie pizza for breakfast the next day.
- Here are some other vegetables that would go great in this recipe:
- Red Cabbage – Slice it very thin and sprinkle it on the top of the pizza with or instead of carrots.
- Cauliflower – Cut them small like the broccoli.
- Diced Tomatoes – Before adding them to the pizza, place the pieces on a triple-layer paper towel for 30-45 minutes to pull out some of the moisture, and then pat them dry with another paper towel.
- Red or Yellow Onions – Dice them small or in long rings.
- Radishes – Slice them thin.
- Zucchini – Diced small.
Here Are Some Of My Other Fan-Favorite Recipes:
- Air Fryer Buffalo Cauliflower Bites
- Fall Harvest Salad
- Sweet and Tangy Amish Macaroni Salad
- Strawberry Salsa
- Slow Cooker Cashew Chicken
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Crescent Roll Veggie Pizza
- 2 tubes of refrigerator crescent rolls
- 1 8- ounce package of cream cheese - softened at room temperature
- 1/3 cup sour cream
- 1 envelop of dry ranch salad dressing mix
- 2 TBS of dill weed or 1/4 cup of fresh dill - chopped small
- 1 small head of broccoli - cut small
- 3/4 cup match stick or shredded carrots
- 1 red bell pepper - diced small
- 1 yellow bell pepper - diced small
- 1 English cucumber - diced small
- Preheat the oven to 350° as directed on the crescent roll package instructions.
- Dice all of the vegetables.
- Spread crescent rolls across the cookie sheet so that cover the entire cookie sheet.
- Using your fingers pinch the perforations on the crescent rolls to seal them together.
- Bake according to crescent roll package instructions.
- Cool completely before adding toppings (you can also cool it and lightly cover it with a paper towel or plastic wrap and leave on the countertop overnight).
- In a medium-sized bowl, add softened cream cheese, sour cream, ranch dip, and dill; stir until fully mixed.
To assemble the pizza:
- Spread the ranch dill dip all over the baked and cooled crescent roll pizza base.
- Add chopped mixed veggies in this order, broccoli, cucumber, yellow bell peppers, red bell peppers, carrots.
- Cut into equal squares and serve.