Cool Veggie Pizza has a special place in my heart. It’s the very first recipe I ever made at a Pampered Chef party! All these years later, it’s still a favorite. A flaky crescent-roll crust, creamy spread, and crunchy fresh veggies. Some recipes just don’t need fixing!
Ingredients
- 1 package (8 oz) refrigerated crescent rolls
- 1 package (8 oz) cream cheese, softened
- 1 tablespoon mayonnaise
- 1 garlic clove, pressed
- 1 teaspoon All-Purpose Dill Mix (or dried dill weed)
- Salt and ground black pepper, to taste
- 2 cups assorted fresh vegetables, chopped or sliced (such as broccoli, cauliflower, cucumber, bell pepper, green onions, tomatoes, mushrooms, carrots, or zucchini)
Directions
- Heat oven to 350°F. Separate crescent dough into eight triangles. Arrange on a large round stone with the points facing the center, then use a Baker’s Roller to press into a roughly 12-inch circle and seal the seams.
- Bake 12–15 minutes, until lightly golden. Let the crust cool completely.
- Mix softened cream cheese, mayonnaise, pressed garlic, and dill. Add salt and pepper to taste. Spread evenly over the cooled crust.
- Chop or slice the vegetables into bite-size pieces using the Electric Twist & Chop and 5-inch Santoku Knife as appropriate. Scatter vegetables over the cream cheese layer.
- Cut into serving pieces and enjoy. For easier serving, cut the crust and spread into pieces before adding the vegetables.
Yield: About 10 servings.