No current photos.

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (47g) Recipe makes 10 servings The following items or measurements are not included below: assorted fresh vegetables
Calories 152
Calories from Fat 86		(56%)
Amount Per Serving		%DV
	Total Fat 9.6g	14%
	Saturated Fat 5.4g	26%
	Monounsaturated Fat 3.0g
	Polyunsaturated Fat 0.7g
	Trans Fat 0.0g
Cholesterol 36mg		12%
Sodium 196mg		8%
Potassium 55mg		1%
Total Carbohydrate 12.7g		4%
	Dietary Fiber 0.9g	3%
	Sugars 1.1g
Protein 3.9g		7%
detailed view... how is this calculated?

Menus using this recipe:

Christmas Eve 2006 Appetizer Party

Luv2Skate

Cool Veggie Pizza

Recipe #10510 | 1 hour | 30 min prep | add private note

⁽³⁰⁾ RATE IT NOW Print Recipe

By: jean
Jul 30, 2001

This is a Pampered Chef recipe that features a tender crescent roll crust topped with herbed cream cheese and crispy, coloful vegetables. Make it ahead of time so the flavors can mingle.

SERVES 10 (change servings and units)

Ingredients

1 (8 ounce) package refrigerated crescent dinner rolls
1 (8 ounce) package cream cheese, softened
1 1/2 teaspoons mayonnaise
1 clove pressed garlic
1 teaspoon dried dill weed
salt and pepper
2 cups assorted fresh vegetables, chopped (any combination, e.g. broccoli, green onions, bell peppers, mushrooms, carrots, and tomatoes)

Directions

1
Preheat oven to 350.
2
Unroll crescent rolls and place on large baking pan.
3
Press to seal seams.
4
Bake 12-15 minutes until light brown.
5
Cool completely.
6
Combine remaining ingredients EXCEPT vegetables; mix well.
7
Spread cream cheese mixture evenly over top of crust.
8
Sprinkle chopped vegetables over top of crust.
9
Cover and refrigerate at least 30 minutes or up to one day ahead.
10
Cut into small squares before serving.

Questions about this recipe?

Spot an error in this recipe?

Submit a correction

More recipes like this one:

Dry Roasted Almonds

Fairy Bread

Homemade Corn Tortilla Chips, Easy Cheap Mexican Snack Food

Asian Inspired Coconut Crab Cakes

Mushroom Garlic Cream Tarts

Featured Reviews for This Recipe

From: Chef #1297665

On Jul 5, 2009

I love this recipe! I lost it and have been looking everywhere for it...should have known to come here first! It's great to use up veggies...anything works with this recipe! Thanks for posting

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Michelle Figueroa

On Jan 22, 2009

I really loved this veggie pizza. I used broccoli, cauliflower, red and yellow bell pepper, carrots and added cheddar on top as another review suggested. I also make a wasabi cream sauce and I put a very light layer of this as well. It was loved by all!

0 people found this review helpful

Was this review helpful to you? YES | NO

From: BethHallKelley

On Mar 30, 2006

I have been making this for about 12 years now, everyone adores it except men, they like it but not like women. I use a packet of ranch mix in the cream cheese/mayo instead of garlic and dill.I also double the recipe using 2 cans of crescent rolls, be sure to brush with egg wash before you bake it for a nice crust. A very winning combination of veggies is broccoli, red and green bell peppers, mushrooms, tomatoes, and top with grated cheddar cheese. Awsome combo. Enjoy!

9 people found this review helpful

Was this review helpful to you? YES | NO

From: BethyB

On Sep 6, 2007

My mom used to make this occasionally when I was younger, so I was really excited to find the recipe. I did add a couple things to the cream cheese - besides the dried dill, I used 1/2 tsp. celery salt, 1/3 tsp. coarse pepper, 2/3 tsp. garlic powder in place of the garlic cloves and 1 tbs. sour cream and 1/2 tbs ranch dressing in place of the mayo (I'm not a huge mayo fan). It turned out wonderful - in fact, my husband was eating the cream cheese mixture from the bowl! As far as the veggie toppings, I used broccoli, tomato (w/o the inside), shredded carrot, cucumber and shredded cheese. Turned out so well and tasted amazing after only a couple hours in the fridge Definately will be coming back to this tasty treat.