Dilly Veggie Pizza Recipe

5 1 2
Dilly Veggie Pizza Recipe
Dilly Veggie Pizza Recipe photo by Taste of Home
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Dilly Veggie Pizza Recipe

Read Reviews
5 1 2
Publisher Photo
This is one of my favorite ways to use up leftover veggies. It's a cinch to prep and you can change the mixture to match your kids' taste buds. Always popular at special events, it's just as yummy the next day. —Heather Ahrens, Columbus, Ohio
MAKES:
15 servings
TOTAL TIME:
Prep: 20 min. Bake: 10 min. + cooling
MAKES:
15 servings
TOTAL TIME:
Prep: 20 min. Bake: 10 min. + cooling

Ingredients

  • 1 tube (8 ounces) refrigerated crescent rolls
  • 1-1/2 cups vegetable dill dip
  • 2 medium carrots, chopped
  • 1 cup finely chopped fresh broccoli
  • 1 cup chopped seeded tomatoes
  • 4 green onions, sliced
  • 1 can (2-1/4 ounces) sliced ripe olives, drained

Directions

Unroll crescent dough into one long rectangle. Press onto the bottom of a greased 13x9-in. baking pan; seal seams. Bake at 375° for 10-12 minutes or until golden brown. Cool completely on a wire rack.
Spread dip over crust; sprinkle with the carrots, broccoli, tomatoes, onions and olives. Cut into squares. Refrigerate leftovers. Yield: 15 servings.
Originally published as Dilly Veggie Pizza in Quick Cooking September/October 2005, p35

Nutritional Facts

1 piece: 225 calories, 20g fat (3g saturated fat), 12mg cholesterol, 290mg sodium, 11g carbohydrate (3g sugars, 1g fiber), 2g protein.

  • 1 tube (8 ounces) refrigerated crescent rolls
  • 1-1/2 cups vegetable dill dip
  • 2 medium carrots, chopped
  • 1 cup finely chopped fresh broccoli
  • 1 cup chopped seeded tomatoes
  • 4 green onions, sliced
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  1. Unroll crescent dough into one long rectangle. Press onto the bottom of a greased 13x9-in. baking pan; seal seams. Bake at 375° for 10-12 minutes or until golden brown. Cool completely on a wire rack.
  2. Spread dip over crust; sprinkle with the carrots, broccoli, tomatoes, onions and olives. Cut into squares. Refrigerate leftovers. Yield: 15 servings.
Originally published as Dilly Veggie Pizza in Quick Cooking September/October 2005, p35

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linsvin User ID: 1584655 147514
Reviewed Jan. 19, 2014

"Love this recipe but very messy to eat! Veggies fall off crust with very bite."

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