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Vegetable Pizza

My buddy, Suzie, shared this recipe with me and I’m so excited to spread the love!  It is meant to be cut into little squares and served as an appetizer, but I never have need of appetizers so I just made them into big triangles to look more like real pizza and served them for dinner.  It was hard to stop at two slices!  I love the combination of the crescent dough, dill dip, cheddar cheese and veggies.  I think I may even like it better than real pizza!  I’m kind of obsessed now!

Vegetable Pizza
Printable recipe
Printable recipe with picture

2 tubes (8 oz. each) refrigerated crescent rolls
1 (15.5 oz.) container vegetable dill dip
2 ½ c. broccoli florets
2 ½ c. cauliflower florets
1 bunch green onion, thinly sliced
½ c. red onion, diced (I left this out)
3 large tomatoes, seeded and chopped
1 small can sliced black olives, drained (I forgot these)
2 ½ c. shredded cheddar cheese

Unroll two tubes crescent dough and press into an ungreased 15 x 10 inch baking sheet; seal seams and perforations. Bake at 375 degrees for 8-10 minutes or until lightly browned. Cool completely on wire rack. Once cooled, spread the dill dip over the crust (you will have some leftover). Sprinkle with the cheese, vegetables, and olives. Cover and refrigerate for at least an hour. Cut into squares. Refrigerate leftovers.

*If you cannot find the dill dip, you can make it: 2 packages (8 oz. each) cream cheese, 2/3 c. mayonnaise, 1 T. dill weed. Mix all in a bowl until smooth.
*Any vegetables you want may obviously be used in this dish, red or yellow peppers, mushrooms, etc.

*Veronica’s note: to make this more like real pizza, I left the triangles in their original shape and separated them before baking, reshaping the ones that were too long and skinny. Then I just prepared each piece individually as I needed them for the next couple days, storing everything separate in the fridge.   I also made my own dip, but with my own recipe: 1 cup mayonnaise, 1 cup sour cream, 1 tablespoon dried dill, 1/4 teaspoon garlic powder, and a little salt.

Recipe source: Suzie Shaw

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