I just put together a Crescent Roll Veggie Pizza that looks like a party showstopper but somehow disappears faster than anything else on the table.

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I’m obsessed with Crescent Roll Veggie Pizza and I will fight anyone who says it’s just an appetizer. That flaky crescent crust, that cream cheese base laced with fresh dill, and a jungle of crunchy tomatoes, cucumbers and bell peppers on top.

I love how it looks like a salad crashed a pastry party. Perfect for Super Bowl food or a light lunch when I don’t want heavy nonsense.

It’s casual, loud, bright, and makes me snack on veggies without noticing. Seriously.

Add it to any snack spread and watch people disappear. I mean, nobody ever complains about extra flavor.

Ingredients

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Crescent roll dough, flaky, buttery base you’ll tear into.
Cream cheese, creamy binder that makes everything indulgent.
Sour cream, tangy creaminess that keeps it light-ish.
Fresh dill, herby pop that smells like summer.
Garlic powder, subtle kick without chopping garlic.
Lemon juice, brightens flavors — optional but nice.
Salt and pepper, basic seasoning that actually matters.
Mozzarella, gooey cheese pull everyone’ll fight over.
Cucumber, cool crunch that refreshes each bite.
Cherry tomatoes, juicy bursts of sweet acidity.
Bell pepper, crisp, colorful crunch and mild sweetness.
Green onions, sharp freshness and mild onion punch.
Black olives, salty bites that cut the creaminess.
Shredded carrot, sweet crunch and extra color.
Extra dill or parsley, pretty garnish for freshness.

Ingredient Quantities

1 can (8 oz) refrigerated crescent roll dough

8 oz cream cheese, softened

1/2 cup sour cream

1 tbsp fresh dill, finely chopped (or 1 tsp dried dill)

1/2 tsp garlic powder

1 tsp lemon juice (optional, but brightens it up)

Salt and black pepper, to taste

1 to 1 1/2 cups shredded mozzarella cheese

1 cup cucumber, thinly sliced

1 cup cherry or grape tomatoes, halved

1/2 cup red or yellow bell pepper, thinly sliced

1/4 cup green onions, sliced

1/3 cup sliced black olives

1/2 cup shredded carrot

Extra fresh dill or parsley for garnish, optional

How to Make this

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1. Preheat oven to 375°F (190°C). Grease a 12 inch pizza pan or line with parchment. Unroll the crescent roll dough and press seams together to form one flat rectangle or circle, stretching gently to fit the pan so it looks like a single crust.

2. Poke the dough all over with a fork so it wont puff too high, then bake for about 10 to 12 minutes or until golden brown and flaky. Remove from oven and let cool 5 to 10 minutes.

3. While the crust bakes, make the creamy dill spread: in a medium bowl beat the softened cream cheese until smooth. Add the sour cream, chopped fresh dill (or dried), garlic powder, lemon juice, salt and black pepper. Mix until well combined and taste to adjust seasoning.

4. Once the crust has cooled slightly so it wont melt everything, spread the cream cheese mixture evenly over the warm crust. If you like extra creaminess save a few tablespoons for drizzling later.

5. Sprinkle the shredded mozzarella evenly over the cream cheese layer. If you prefer the cheese melted, return to the oven for 3 to 5 minutes until the cheese just melts. If you prefer no-melt, skip the extra baking.

6. Arrange the fresh vegetables on top: thin cucumber slices, halved cherry or grape tomatoes, thin bell pepper slices, green onions, black olives and shredded carrot. Be generous or neat, whatever you prefer.

7. Season the finished pizza lightly with a pinch more salt and pepper if needed, and add a squeeze of lemon if you like a brighter flavor.

8. Garnish with extra fresh dill or chopped parsley for color. Let the pizza rest 5 minutes so the toppings settle and the crust firms up a bit.

9. Slice into squares or wedges and serve right away as a light lunch or party appetizer. Leftovers keep covered in the fridge for 1 to 2 days; bring to room temp before serving for best texture.

Equipment Needed

1. 12-inch pizza pan or baking sheet lined with parchment
2. Fork (for poking crust)
3. Mixing bowl (medium)
4. Electric mixer or sturdy whisk
5. Spatula or offset spatula for spreading
6. Measuring cups and spoons
7. Sharp knife and cutting board for veggies
8. Cheese grater (or pre-shredded cheese)

FAQ

Will the crescent roll crust get soggy from the cream cheese and veggies?

Not if you do a couple things: bake the crescent crust until golden and let it cool completely before spreading the cream cheese. Pat wet veggies like cucumbers and tomatoes with a paper towel first. That keeps it from getting soggy, trust me.

Can I make this ahead of time for a party?

Yes. You can bake the crust and mix the cream cheese topping a day ahead, store both covered in the fridge, then assemble with veggies just before serving so everything stays fresh and crisp.

What can I use instead of fresh dill if I dont have any?

Use 1 teaspoon dried dill or swap with 1 tablespoon chopped fresh parsley or chives. Lemon zest also helps brighten the flavor if you like.

Can I make this dairy free or vegan?

Yes, swap the cream cheese and sour cream for vegan versions, and use a dairy free shredded cheese. The crescent dough can be tricky though, so check the label or use a vegan puff pastry crust instead.

How long will leftovers stay good?

Stored in an airtight container in the fridge, it keeps 2 to 3 days. Veggies will soften over time, so it tastes best the first day.

Can I add cooked toppings like mushrooms or artichokes?

Absolutely. Just cook and drain them well so they arent watery, then cool before adding. Warm toppings are fine too, but let them cool a bit so the cream cheese doesnt melt into a mess.

Crescent Roll Veggie Pizza Recipe Substitutions and Variations

Crescent roll dough
- Ready-made pizza dough or store-bought flatbread — works great if you want a chewier crust
- Puff pastry sheets for a flakier, more buttery base
- Phyllo dough, layered and brushed with butter for a super crisp thin crust
- Pre-baked tortilla or naan for a quick, thin-crust option
Cream cheese
- Neufchâtel cheese for a lower-fat, similar tang
- Ricotta, drained well, gives a lighter, slightly grainier spread
- Greek yogurt mixed with a little mayo to mimic creaminess if you dont have cream cheese
- Mascarpone for a richer, more decadent filling
Sour cream
- Greek yogurt for a tangy, thicker swap and more protein
- Cream fraiche if you want a richer, less tangy flavor
- Buttermilk thinned with a bit of cream if you like a looser texture
- Plain yogurt blended smooth for a lighter option
Mozzarella cheese
- Provolone for a bit more flavor and good melting
- Monterey Jack for a mild, gooey melt
- Cheddar for sharper taste, use mild so it doesnt overpower
- Vegan shredded cheese if you need dairy-free, use a melty variety

Pro Tips

– Press the crescent seams really well and stretch the dough gently so it’s one even crust, or you’ll get weird big air pockets. If it still puffs, poke a few more holes with the fork while it’s hot.

– Let the crust cool enough so the spread won’t melt into puddles, but don’t wait too long or the cheese won’t stick. Warm crust = spread sets nicer, cold crust = toppings slide. Find the middle ground.

– Slice the tomatoes and cucumbers thin and pat them dry on paper towels before adding. Too much juice will make the crust soggy fast, and nobody likes a soggy slice.

– If you want melty cheese, add it briefly under the broiler or back in the oven for just a few minutes, then top with the fresh veggies. For make-ahead, keep wet toppings separate and assemble right before serving so it stays crisp.

Crescent Roll Veggie Pizza Recipe

Recipe by Francis Mead

0.0 from 0 votes

I just put together a Crescent Roll Veggie Pizza that looks like a party showstopper but somehow disappears faster than anything else on the table.

Servings

servings

Calories

384

kcal

Equipment: 1. 12-inch pizza pan or baking sheet lined with parchment
2. Fork (for poking crust)
3. Mixing bowl (medium)
4. Electric mixer or sturdy whisk
5. Spatula or offset spatula for spreading
6. Measuring cups and spoons
7. Sharp knife and cutting board for veggies
8. Cheese grater (or pre-shredded cheese)

Ingredients

1 can (8 oz) refrigerated crescent roll dough
8 oz cream cheese, softened
1/2 cup sour cream
1 tbsp fresh dill, finely chopped (or 1 tsp dried dill)
1/2 tsp garlic powder
1 tsp lemon juice (optional, but brightens it up)
Salt and black pepper, to taste
1 to 1 1/2 cups shredded mozzarella cheese
1 cup cucumber, thinly sliced
1 cup cherry or grape tomatoes, halved
1/2 cup red or yellow bell pepper, thinly sliced
1/4 cup green onions, sliced
1/3 cup sliced black olives
1/2 cup shredded carrot
Extra fresh dill or parsley for garnish, optional

Directions

Preheat oven to 375°F (190°C). Grease a 12 inch pizza pan or line with parchment. Unroll the crescent roll dough and press seams together to form one flat rectangle or circle, stretching gently to fit the pan so it looks like a single crust.
Poke the dough all over with a fork so it wont puff too high, then bake for about 10 to 12 minutes or until golden brown and flaky. Remove from oven and let cool 5 to 10 minutes.
While the crust bakes, make the creamy dill spread: in a medium bowl beat the softened cream cheese until smooth. Add the sour cream, chopped fresh dill (or dried), garlic powder, lemon juice, salt and black pepper. Mix until well combined and taste to adjust seasoning.
Once the crust has cooled slightly so it wont melt everything, spread the cream cheese mixture evenly over the warm crust. If you like extra creaminess save a few tablespoons for drizzling later.
Sprinkle the shredded mozzarella evenly over the cream cheese layer. If you prefer the cheese melted, return to the oven for 3 to 5 minutes until the cheese just melts. If you prefer no-melt, skip the extra baking.
Arrange the fresh vegetables on top: thin cucumber slices, halved cherry or grape tomatoes, thin bell pepper slices, green onions, black olives and shredded carrot. Be generous or neat, whatever you prefer.
Season the finished pizza lightly with a pinch more salt and pepper if needed, and add a squeeze of lemon if you like a brighter flavor.
Garnish with extra fresh dill or chopped parsley for color. Let the pizza rest 5 minutes so the toppings settle and the crust firms up a bit.
Slice into squares or wedges and serve right away as a light lunch or party appetizer. Leftovers keep covered in the fridge for 1 to 2 days; bring to room temp before serving for best texture.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.