Veggie Pizza
Veggie Pizza is a deliciously fast and easy lunch or appetizer for any occasion. With it's crisp, fresh, creamy flavors atop a buttery flaky crust.
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.