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Price Rite of Bethlehem
1001 8th Avenue null
PA, 18018
6108822356
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EasyCrescentVeggiePizza.jpg
EasyCrescentVeggiePizza.jpg
Recipes

Recipe Details

Easy Crescent Veggie Pizza
This top-rated, much-loved easy veggie pizza is a favorite go-to for potlucks, tailgate parties, showers, girls’ weekends—basically wherever there's a hungry crowd. Plus it's a brilliant way to use up whatever veggies you have at the ready.
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Recipe - Price Rite of Bethlehem
EasyCrescentVeggiePizza.jpg
Easy Crescent Veggie Pizza
Prep Time20 Minutes
Servings32
Cook Time70 Minutes
Calories90
Ingredients
2 cans (8 oz each) Pillsbury™ refrigerated crescent rolls or Pillsbury™ refrigerated crescent dough sheet
1 package package (8 oz) cream cheese, softened
1/2 cup sour cream
1 tsp dried dill weed
1/8 tsp 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
Directions

1. Heat oven to 375°F.2. If using crescent rolls: 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. If using dough sheets: Unroll both cans of dough. 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: Layers of fat in the crescent dough help them rise, creating a pizza crust that is lighter that a traditional bread dough crust. 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 favorite 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 flavor.

Nutritional Information

Calories from Fat   60    Total Fat   6   g  Saturated Fat   3   g  Trans Fat   1   g  Cholesterol   10   mg  Sodium   135   mg  Potassium   25   mg  Total Carbohydrate   6   g  Dietary Fiber   0   g  Sugars   1   g  Protien   2   g  

20 minutes
Prep Time
70 minutes
Cook Time
32
Servings
90
Calories

Shop Ingredients

Makes 32 servings
2 cans (8 oz each) Pillsbury™ refrigerated crescent rolls or Pillsbury™ refrigerated crescent dough sheet
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Pillsbury Original Crescent Rolls, 8 Ounce
$2.49
$0.31/oz
1 package package (8 oz) cream cheese, softened
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Philadelphia Cream Cheese Spread - Original, 8 Ounce
$1.99
$0.25/oz
1/2 cup sour cream
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Friendship Sour Cream, 8 Ounce
$1.25
$0.16/oz
1 tsp dried dill weed
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Decas Farms Cranberries Original Premium Dried, 32 Ounce
$6.99
$0.22/oz
1/8 tsp garlic powder
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JOHNSON'S BABY Powder, 15 Ounce
$3.99
$0.27/oz
1/2 cup small fresh broccoli florets
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Broccoli Crowns, 1 ct, 12 Ounce
$1.49 avg/ea
$0.12/oz
1/3 cup quartered cucumber slices
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Baby Seedless Cucumbers, 16 Ounce
$2.99
$0.19/oz
1 plum (roma) tomato, seeded, chopped
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Roma Tomatoes, 6 Ounce
$1.39 avg/ea
$0.23/oz
1/4 cup shredded carrot
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Baby Carrots, 5lb Bag, 5 Pound
$5.99
$1.20/lb

Nutritional Information

Calories from Fat   60    Total Fat   6   g  Saturated Fat   3   g  Trans Fat   1   g  Cholesterol   10   mg  Sodium   135   mg  Potassium   25   mg  Total Carbohydrate   6   g  Dietary Fiber   0   g  Sugars   1   g  Protien   2   g  

Directions

1. Heat oven to 375°F.2. If using crescent rolls: 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. If using dough sheets: Unroll both cans of dough. 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: Layers of fat in the crescent dough help them rise, creating a pizza crust that is lighter that a traditional bread dough crust. 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 favorite 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 flavor.