Veggie Pizza
"I never have leftovers when I serve this. You can use low-fat or nonfat sour cream for this recipe if you'd like."
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 16
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 1 cup sour cream
- 1 teaspoon dried dill weed
- 1/4 teaspoon garlic salt
- 2 (8 ounce) packages refrigerated crescent rolls
- 1 stalk celery thinly sliced
- 1 small onion finely chopped
- 1 (8 ounce) package cream cheese softened
- 1 red bell pepper chopped
- 1 (1 ounce) package ranch dressing mix
- 1/2 cup halved and thinly-sliced radishes
- 1 1/2 cups fresh broccoli chopped
- 1 carrot, grated
- Carbohydrate 1.58337500038825 g
- Cholesterol 4.20468750355444 mg
- Fat 1.35460312609367 g
- Fiber 0.426499985605478 g
- Protein 0.66090625026795 g
- Saturated Fat 0.811890938180811 g
- Serving Size 1 1 serving (29g)
- Sodium 18.7470312537367 mg
- Sugar 1.15687501478278 g
- Trans Fat 0.108565000056325 g
- Calories 20 calories
Directions Preheat oven to 350 degrees F (175 degrees C). Spray a jellyroll pan with non-stick cooking spray. Pat crescent roll dough into a jellyroll pan. Let stand 5 minutes. Pierce with fork. Bake for 10 minutes, let cool. In a medium-sized mixing bowl, combine sour cream, cream cheese, dill weed, garlic salt and ranch dip mix. Spread this mixture on top of the cooled crust. Arrange the onion, carrot, celery, broccoli, radish, bell pepper and broccoli on top of the creamed mixture. Cover and let chill. Once chilled, cut it into squares and serve.
