Quick Crescent and Herby Cream Cheese Veggie Pizza
This loaded veggie and herbed cream cheese pizza is chocked full of flavor thanks to Hiland Dairy cream cheese and dip. Piles of chopped fresh vegetables, mounds of herby cream cheese loaded upon a crisp, buttery crescent crust. Whether it’s enjoyed as an after school snack or a game day party treat, this Herby Cream Cheese Veggie Pizza is a true winner – delicious, simple and beautiful!
Recipe and photography by Emily Schuermann, Food for a Year.
Print Recipe-
Prep Time
60 Minutes -
Cook Time
10–13 Minutes -
Servings
8
Ingredients
- 1 (8 ounce) block of Hiland Dairy Cream Cheese, room temperature
- ½ cup Hiland Diary Dip, any flavor
- 2 tablespoons chopped Italian parsley
- 1 can refrigerated crescent dough sheet
- ½ cup each:
- chopped fresh broccoli
- grated carrots
- ¼ cup each:
- diced red bell peppers
- sliced cherry tomatoes
- sliced black olives
- chopped celery
- sliced green onions
- sliced shallots
- chopped Italian parsley
- sliced sugar snap peas
Directions
- Preheat oven to 350°.
- In a medium bowl, whip together Hiland Dairy Cream Cheese, dip and parsley. Set aside.
- Roll out the refrigerated crescent dough onto a ¼-sheet sized sheet pan, pressing the edges of the dough up the sides of the pan. Place into the preheated oven, baking for 10-13 minutes until lightly golden and crisp (or according to package directions).
- Once baked, cool to room temperature and spread the cream cheese mixture evenly over the baked crescent crust. Top with veggies, slice and serve.
- NOTE – use any combination of your favorite fresh vegetables.
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