There's no need to bring confetti to your next snack-time gathering. Just carry in this colorful veggie pizza that's topped with a rainbow of crunchy vegetables! Guests usually don't even guess this delicious pizza is low-fat. —Brooke Wiley, Halifax, Virginia
1/2 cup each chopped fresh broccoli, cauliflower, carrots, green pepper, sweet red pepper and mushrooms
Unroll crescent roll dough into one long rectangle. Press onto the bottom of a 13-in. x 9-in. baking pan coated with cooking spray; seal seams and perforations.
Bake at 375° for 11-13 minutes or until golden brown. Cool completely.
In a large bowl, beat the cream cheese, salad dressing mix and milk until smooth. Spread over crust. Sprinkle with vegetables. Cover and refrigerate for at least 1 hour before serving. Cut into 16 pieces.
Veggie Pizza Tips
What else can you put on veggie pizza?
Go crazy with whatever finely chopped fresh vegetables or shredded cheeses you like. Consider a Southwest-inspired variation with taco seasoning in the cream cheese, and shredded cheddar cheese, lettuce, tomato, bell peppers and black olives on top. Or, try something like our guacamole bacon crescent pizza.
How far in advance can you make veggie pizza?
Crescent roll appetizers are best served the same day they are made, but leftovers taste fine the following day, too. Just know that the cream cheese mixture will make your pizza crust soft in the refrigerator. For best results, prep this veggie pizza just an hour or so before you serve it.
How long will leftover veggie pizza last?
The leftovers taste OK the next day, but they aren’t as flaky and delicious as freshly made. Better to plan the perfect amount of appetizers to serve so there’s no waste or unwanted leftovers. Check out our guide to how much food to serve to help you decide.