Veggie Pizza

This is great finger food for a party!

Ingredients


1 package crescent roll dough
8 oz cream cheese
½ cup sour cream
1 cup diced red, green, and yellow peppers
1 cup broccoli florets
1 carrot, grated
1 cup cheddar cheese, grated

Beautiful colors in this recipe!

Preheat oven to 350 degrees and take cream cheese out of refrigerator to come to room temperature. Spray or oil a 13x9 pan. Press crescent roll dough into pan, stretching to meet the edges and smoothing out crescent roll seams so there are no gaps. I like to push the dough up the sides of the pan slightly so there is a crust on the pizza. Bake at 350 degrees for 10 minutes. Remove from oven and allow to cool.

When cream cheese is room temperature, combine cream cheese and sour cream in a mixing bowl and beat on medium speed until smooth. Use a spatula to spread a thick layer of this mixture on the dough. If you have some left over, you can use it to make chip or cracker dip.


Spread peppers, carrots, and broccoli over the pizza until most of the sauce is covered. Lightly press down on the vegetables to help them stick to the sauce so the toppings don’t all fall off when people try to eat it. 

Sprinkle a light layer of grated cheddar cheese on top. Refrigerate for at least a half hour before serving. Slice into four rows each way to make 16 small pieces.