This is a sponsored post from Crisp Cooking. All opinions are 100% mine.
My kids are pretty good about eating their vegetables but they’re even better about it when I’m able to serve them in a fun and creative way. This vegetable pizza is light, colorful and pretty healthy! They love that it’s “pizza.” I love how easy it is to make and how wonderful it tastes. It’s perfect as an appetizer, snack or side dish. Enjoy!
Easy Garden Vegetable Pizza
Serves 12 (side dish or snack) or 24 (appetizers)
- 1 (8 ounce) package refrigerated crescent rolls
- 1/2 (8 ounce) packages cream cheese, softened
- 1/4 cup sour cream
- 1 heaping TBSP dry Ranch-style dressing mix
- 2 cups sliced/chopped vegetables (cucumber, carrots, celery, bell peppers, broccoli, cauliflower, etc.)
Directions:
Preheat oven to 375 degrees F.
Roll out the crescent roll dough onto a quarter baking sheet (9×13 pan) and pinch together edges to form the crust.
Bake crust for 12 minutes in the preheated oven. Once finished cooking, remove crust from oven and let cool 15 minutes without removing it from the baking sheet. (If you want to cool the crust quickly, put it in the freezer for a few minutes.)
In a small mixing bowl combine cream cheese, sour cream and dry Ranch dressing. Spread the mixture over the cooled crust.
Arrange vegetables over the cream cheese layer. The Wavy Knife from Crisp Cooking was so fun to use- I love how it dressed up the veggies that much more. I like to arrange the sliced vegetables, then top with grated carrot. I used my Crisp Zester to grate the carrot even finer.
Cut into squares and serve. Store any leftovers in a sealed container in the fridge.
Enjoy!
This is a sponsored post from Crisp Cooking. All opinions are 100% mine.
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