Easy Cream Cheese Veggie Pizza Appetizer with Crescent Rolls
A classic, easy, and crowd-pleasing appetizer made with a crescent roll crust, a creamy cream cheese and herb spread, and fresh chopped vegetables. It's fast to prep and perfect for parties or gatherings.
Equipment
- large baking sheet
- Parchment paper optional
- Medium bowl
- Hand mixer or sturdy spoon
- Sharp knife
- Plastic wrap
Ingredients
Ingredients
- 8 ounces refrigerated crescent rolls or seamless dough sheet; press seams if using triangles
- 4 ounces cream cheese softened at room temperature
- 0.5 cup sour cream light or full-fat
- 1 tablespoon fresh dill chopped
- 1 tablespoon fresh chives chopped
- Salt to taste
- Pepper to taste, preferably freshly ground black pepper
- 2 cups chopped assorted vegetables e.g., broccoli florets, bell peppers, shredded carrots, green onion, cucumber (seeded); finely chopped
Instructions
- Preheat your oven according to the crescent roll package directions. Unroll the crescent roll dough onto a large baking sheet (you might want to line it with parchment paper for easy cleanup!). If you're using the triangles, firmly press the seams together to form a solid rectangle. Bake the crust for 8-12 minutes, or until it's golden brown and cooked through. Let it cool completely on the baking sheet. This is super important – if it's warm, your cream cheese will melt!
- While the crust is cooling, grab a medium bowl. Add your softened cream cheese and sour cream. Use a hand mixer or a sturdy spoon to beat them together until smooth and creamy. Stir in the chopped fresh dill and chives. Season with salt and pepper to taste. I always give it a little taste here to make sure the seasoning is just right before I spread it!
- Once the crust is completely cool, spread the cream cheese mixture evenly over the top, all the way to the edges.
- Now for the color and crunch! Sprinkle your chopped assorted vegetables evenly over the cream cheese layer. Gently press them down slightly so they stick.
- This is crucial for letting the flavors meld and the pizza firm up. Cover the veggie pizza tightly with plastic wrap and refrigerate for at least 1-2 hours.
- When you're ready to serve, use a sharp knife to cut the pizza into squares or rectangles. Arrange them on a platter and watch them disappear!
Notes
Tips for Success: Soften cream cheese completely. Let crust cool completely before spreading. Chop veggies finely. Pat watery veggies dry. Make ahead: Bake crust and make spread a day in advance; store separately and assemble a few hours before serving.
Storage: Store leftovers tightly covered in the refrigerator for 2-3 days. Crust may soften over time.
Best veggies: Crunchy, non-watery ones like broccoli, bell peppers, carrots, green onions, radishes, cucumber (seeded).
Herb substitution: Fresh herbs are highly recommended, but can substitute dried (use about 1 tsp dried dill and 1 tsp dried chives).
Crust: Crescent rolls provide a classic texture and flavor; using other crusts like puff pastry or pre-baked pizza crusts will result in a different outcome.
Storage: Store leftovers tightly covered in the refrigerator for 2-3 days. Crust may soften over time.
Best veggies: Crunchy, non-watery ones like broccoli, bell peppers, carrots, green onions, radishes, cucumber (seeded).
Herb substitution: Fresh herbs are highly recommended, but can substitute dried (use about 1 tsp dried dill and 1 tsp dried chives).
Crust: Crescent rolls provide a classic texture and flavor; using other crusts like puff pastry or pre-baked pizza crusts will result in a different outcome.