Easy Crescent Veggie Pizza

Prep Time: 20 min
Total Time: 1 hr 10 min
Servings: 32

This top-rated, much-loved easy crescent roll veggie pizza is a favourite go-to for potlucks, tailgate parties, showers, girls’ weekends—basically wherever there's a hungry crowd. Plus cold veggie pizza is a brilliant way to use up whatever veggies you have at the ready. To personalize your veggie pizza toppings, use your leftover veggies or latest garden harvest.


  • 2 cans (235 g) refrigerated Pillsbury™ Original Crescents (8 count)
  • 1 package (250 g) cream cheese, softened
  • 1/2 cup sour cream
  • 1 teaspoon dried dill weed
  • 1/8 teaspoon garlic powder
  • 1/2 cup small fresh broccoli florets
  • 1/3 cup quartered cucumber slices
  • 1 plum (Roma) tomato, seeded, chopped
  • 1/4 cup shredded carrot


  1. Heat oven to 375°F (190°C).
  2. Unroll both cans of dough; separate dough into 4 long rectangles. In ungreased 15x10x1-inch pan, place dough; press in bottom and up sides to form crust.
  3. Bake 13 to 17 minutes or until golden brown. Cool completely, about 30 minutes.
  4. In small bowl, mix cream cheese, sour cream, dill and garlic powder until smooth. Spread over crust. Top with vegetables. Serve immediately, or cover and refrigerate 1 to 2 hours before serving. Cut into 8 rows by 4 rows.

Expert Tips

  • Not a fan of dill? You can easily substitute a handful of herbs such as basil, parsley, rosemary or thyme instead.
  • Serve at room temperature or chilled as an appetizer or summer patio supper, topped with a casual mix of veggies or creatively arranged in rows.
  • To easily soften cream cheese, remove wrapper and place on a microwaveable plate. Microwave uncovered on High for 15 to 20 seconds or until softened.
  • Try your favourite combination of chopped fresh veggies to make this recipe your own. Be sure to cut the vegetables so they are bite-size so they top the pizza nicely and are easier to eat. Finish with a sprinkle of shredded Parmesan cheese for extra flavour.