Crescent Roll Veggie Pizza
  • 2 cans crescent rolls (I used reduced fat)
  • 2 (8 oz) blocks cream cheese (I used ⅓ less fat)
  • ⅓ cup sour cream (I used reduced fat)
  • 1½ tsp. dill weed
  • ½ tsp. garlic powder
  • 1 head broccoli, cut into small pieces
  • 1 red pepper, small dice
  • 1 carrot, shredded
  • 1 Tbs. chives, sliced
  1. Pre-heat the oven to 350 degrees. Unroll the crescent rolls and place on a large, ungreased cookie sheet. Pinch the seams together so it makes one large rectangle. Otherwise the rolls will separate when baking. Bake for 13 minutes and let cool completely.
  2. Combine the cream cheese, sour cream, dill and garlic powder in a small bowl.
  3. Once the crescent roll sheet is completely cooled, spread the cream cheese mixture on top to cover
  4. Add on veggies and sprinkle on chives at the end.
  5. Cut into squares with a pizza cutter and serve
Recipe by Made by Melissa Lee at