Veggie Cream Cheese Pizza
This delicious cold "pizza" is the perfect lunch or game-day snack.
Print Recipe
Equipment
- oven
- Baking pan
- Medium bowl
- Hand mixer
- Large bowl
Ingredients
Crust:
- 2 packages of Pillsbury crescent rolls or crescent roll sheets
Cream Cheese:
- 16 oz 2 blocks cream cheese, softened
- 2 tsp garlic powder
- 2 tsp garlic salt
- 1 tsp onion powder
- 1 tsp dried dill
- 1 tsp dried parsley
- ½ tsp salt
- ¼ tsp pepper
Toppings:
- 2 red peppers diced
- 1 cup broccoli florets
- 1 cup grated carrots
- 1 seedless cucumber diced
- 1 cup grape tomatoes halved
- ½ cup shredded sharp cheddar cheese
Instructions
Crust:
- Preheat oven to 375℉.
- Place a piece of parchment paper on an 11 X 15 baking pan.
- Unroll crescent dough into full sheets (do not separate into individual rolls). Push seems together.
- Bake at 375 degrees for 9-11 minutes until lightly browned.
Cream Cheese
- Remove cream cheese from the refrigerator at least two hours prior to prepping the recipe. Soft cream cheese spreads easier.
- Place 2 blocks of cream cheese in a medium bowl.
- Add 2 teaspoons garlic powder, 2 teaspoons garlic salt, 1 teaspoon onion powder, 1 teaspoon dried dill, 1 teaspoon dried parsley, ½ teaspoon salt, and ¼ teaspoon pepper and blend well with a hand mixer.
To assemble Veggie Cream Cheese Pizza:
- Spread the cream cheese mixture over the crust.
- Sprinkle with veggies and lightly push into the cream cheese.
- Top with shredded cheddar cheese.
- Cut into 24 pieces and serve.
Notes
Cooking for one? Feeel free to halve this recipe. Just use one tube of crescent dough and an 8 X 10 baking sheet (or just unroll the dough in the middle of a large pan.) You'll only need one block of cream cheese and be sure to reduce all the herbs and spices by half.
Feel free to play around with the veggies. Add cauliflower, red onions or green onions. Skip the cucumbers. Add olives. You really can customize this recipe with any of your favorite veggies.
