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Veggie Pizza is a deliciously fast and easy lunch or appetizer for any occasion. I grew up eating this often. Whenever I would smell those crescent rolls baking I knew what my mom was making. Just writing this makes my mouth water and want to whip up a pan of these. Now I’m the mom and my girls come running in as soon as they smell the crescent rolls lofting throughout the house ” mom is that the veggie pizza?” with big smiles just like I did.
Veggie Pizza is crisp, fresh, creamy and buttery flaky crust that does not disappoint. Now other people like their veggie pizza with carrots or broccoli and you can easily add those if that’s your thing but I can never veer from my families recipe that I hold so dear to my heart and comes with so many wonderful memories. I hope that you find yourself surrounded by your loved ones creating cherished memories with this dish as well.
Ingredients:
- 2 Rolls of refrigerator crescent rolls
- 8oz cream cheese brick
- 8 oz sour cream
- 1 large tomato, diced
- 1 large green bell pepper, diced
- 1 medium yellow onion, diced
- 2 cups shredded cheese (can use more if you’d like)
Directions:
Start by reading the package of your crescent rolls for preheating instructions. Prep your tomatoes, green peppers and onions.
Roll out the crescent roll dough onto your baking sheet. It won’t fit perfectly, you will need to press it into the pan connecting the perforated sections together to cover the entire bottom.
Bake the crescent dough for the time on the package. I prefer to use Pillsbury but they aren’t always readily available especially these days during our current Covid Pandemic. While the dough is baking and cooling slightly you will want to mix together your cream cheese and sour cream until smooth.
Spread the cream cheese and sour cream mixture ontop of the slightly cooled baked crescent rolls almost to the edges. I prefer to leave 1/2-3/4″ around the entire pan.
Sprinkle across the entire pan the diced green peppers, onions, and tomatoes.
Finish by topping the entire pan with shredded cheese. My children love the extra cheese, the minimum is 2 cups but you can easily add what your family would like.
Cut the sheet pan into squares and store in an air tight container for a few days. This is absolutely the best day one and two but can still be fresh on day 3.
Veggie Pizza
Ingredients
- 2 Refrigerator Crescent Rolls
- 8 oz Cream Cheese
- 8 oz Sour Cream
- 1 large Tomato diced
- 1 large Green Bell Pepper diced
- 1 large Yellow Onion diced
- 2 cups Shredded Cheese can use more
Instructions
- Start by reading the package of your crescent rolls for preheating instructions. Prep your tomatoes, green peppers and onions.
- Roll out the crescent roll dough onto your baking sheet. It won't fit perfectly, you will need to press it into the pan connecting the perforated sections together to cover the entire bottom.
- Bake the crescent dough for the time on the package. I prefer to use Pillsbury but they aren't always readily available especially these days during our current Covid Pandemic. While the dough is baking and cooling slightly you will want to mix together your cream cheese and sour cream until smooth.
- Spread the cream cheese and sour cream mixture ontop of the slightly cooled baked crescent rolls almost to the edges. I prefer to leave 1/2-3/4" around the entire pan.
- Sprinkle across the entire pan the diced green peppers, onions, and tomatoes.
- Finish by topping the entire pan with shredded cheese. My children love the extra cheese, the minimum is 2 cups but you can easily add what your family would like.
- Cut the sheet pan into squares and store in an air tight container for a few days. This is absolutely the best day one and two but can still be fresh on day 3.
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