This crescent-shaped vegetable pizza is very fantastic. This is how I came to like vegetables. Use 6 cups of variously cut vegetables.
| Prep Time: | 45 mins |
| Cook Time: | 10 mins |
| Additional Time: | 8 hrs 30 mins |
| Total Time: | 9 hrs 25 mins |
| Servings: | 30 |
| Yield: | 1 (11×14-inch) pizza |
Ingredients
- 2 (8 ounce) packages refrigerated crescent rolls
- 2 (8 ounce) packages cream cheese, softened
- ⅓ cup mayonnaise
- 1 (1.4 ounce) package dry vegetable soup mix (such as Knorr)
- 1 cup radishes, sliced
- ⅓ cup chopped green bell pepper
- ⅓ cup chopped red bell pepper
- ⅓ cup chopped yellow bell pepper
- 1 cup broccoli florets
- 1 cup cauliflower florets
- ½ cup chopped carrot
- ½ cup chopped celery
Instructions
- Preheat the oven to 375 degrees F (190 degrees C).
- Spread crescent roll dough out into an 11×14-inch jelly roll pan; pinch perforations and seams together to make a crust.
- Bake in the preheated oven until crust is lightly golden brown, about 10 minutes. Let cool completely, about 30 minutes.
- Mix cream cheese, mayonnaise, and vegetable soup mix together in a bowl. Spread cream cheese mixture over the crust. Sprinkle pizza with radishes, bell peppers, broccoli, cauliflower, carrot, and celery, pressing vegetables into the cream cheese mixture.
- Cut pizza into squares, cover with plastic wrap, and refrigerate 8 hours to overnight to blend flavors.
- Veggie suggestions (the ones we use have a star): *Radishes, Roma tomatoes, *green, red, and yellow pepper, *broccoli, *cauliflower, *carrots, black or green olives, mushrooms, green onions, *celery.
- The prep time and servings will vary, depending on how many people you have helping chop vegetables (it is a bit time-consuming) and how big (or small) you make the squares when you cut it.
Nutrition Facts
| Calories | 138 kcal |
| Carbohydrate | 8 g |
| Cholesterol | 18 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 4 g |
| Sodium | 233 mg |
| Sugars | 2 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
I used 1 can of dough and spread it over most of a cookie sheet. Used 3/4 of the cheese sauce. Green & red peppers, brocolli, carrot, radish, and 1 cup cheese.
Good stuff! I pour on the veggies and all the cream cheese I can.
I used cucumbers, broccoli, carrots, cherry tomatoes and shredded cheddar cheese. We loved it! So easy to make as well.
By far, the best Veggie Pizza I have ever made! My family isn’t a fan of any peppers or radishes. I topped it with shredded carrots, cauliflower, broccoli and green onions. I also added shredded mild cheddar cheese on top. A keeper!
Loved it! We especially liked the knorr soup mix with the cream cheese, different than the traditional vegetable pizza and everyone loved it better!! Thanks for the great recipe!
This was wonderful! I used Lipton cup of soup spring veggie seasoning and it was delicious. I did open another packet and added a little more to taste. The flavor is not as zesty as the ranch kind, but definitely a nice savory change up.
We have made vegetable before but I ran across this one with added ingredients and I am glad that I did. The added ingredients made a world of difference in the taste. It was very good. Will definitely be using this recipe again.
I used sour cream instead of mayo, and ranch dry dip mix instead of veg dip. Fresh and light
This veggie pizza was well-liked at the picnic. Almost completely gone! The Knorr Veg Soup dry mix was a bit on the salty side. We don’t use salt so I really noticed it. But no one else seemed to feel that way. I think next time I might use a dry ranch dressing instead.
I added halved grape tomatoes, and shredded cheese, and cucumbers.
Exactly the way vegetable pizza should taste! Perfect recipe.
I used Ranch dressing because it was what I had and it was delicious! Took it to work for a “Treat Day” and it was gone by 10:00. Earlier reviews had mentioned that the crust was too thick or that there was too much cream cheese but I can only guess that the pan they used was too small because I thought the proportions were perfect (and I think my co-workers would agree)!
Veggie pizza is my favorite appetizer. The one thing that makes this recipe different from others I’ve made is that it uses vegetable soup mix rather than Italian or ranch dressing. One change I made was only using one 8 oz. cream cheese. One was creamy enough and covered the entire cookie sheet as I wanted the fresh veggies to shine through, not the cheese mixture. I topped it with: fresh spinach, red, yellow, orange & green peppers, red onion, radishes, cauliflower, broccoli, carrots, diced tomatoes and a little shredded cheese. I took this to a beer tasting party, and it was well received.
This is pretty tasty. I used chopped spinach, green onions, radishes, carrots, and grape tomatoes. It is a lot doughier than I expected. Would it work to use only one can of dough and roll it thin?
Everybody raved about it. Will be making this for most get togethers!
This “fills” my carb/pizza cravings…we absolutely love it. The only difference is that I use low fat cheeses: mozzarella, and mild white cheddar; and sprinkle pizza with Italian seasoning and garlic powder