Veggie Pizza #SecretRecipeClub
Veggie Pizza makes a perfect easy appetizer or a simple make-ahead meatless meal!
Welcome to February’s Secret Recipe Club reveal! This month I had the honor of getting to pick a recipe from Lynn over at Turnips 2 Tangerines. I have actually known Lynn for a little while, not just through the SRC, but through link parties & just the fun world of blogging. 🙂
When I was digging into Lynn’s recipes, trying to pick just one, I was having such a hard time. I’ve got strawberries in my fridge so I almost picked her Strawberry Pancakes with Mini Chocolate Chips. But then it’s hard for me to say no to bacon so maybe Bacon Wrapped Chicken Bites with BBQ Sauce (even though these didn’t get made for today’s post – they will get made!). But then I found her Veggie Pizza and knew it would be perfect for our Saturday night movie nights! A snack food that’s still hearty enough to be a meal.
The thing I loved most about this Veggie Pizza is that instead of a cream cheese sauce which most Veggie Pizzas are made with & which I just really don’t like, this one is made with a refrigerated veggie dip. So much better!
Veggie Pizza
Ingredients
- 1 can 8 ounces refrigerated crescent rolls
- 1 container 15.5 ounces Marzetti Dill Vegetable Dip
- Veggies for topping - I used squash zucchini, onions, broccoli, cauliflower & carrots
- finely shredded cheddar cheese
Instructions
- Unroll the can of crescent dough and press in the bottom of an ungreased 9x13 cookie sheet to form a crust, pressing together the perforated edges. Prick dough lightly with a fork.
- Bake at 375 for 10 minutes, watching carefully, until browned. Cool crust completely.
- Spread the crust with the veggie dip, using as much as you like - I used right around 1/2 of the container. Layer the vegetables on top of the dip. Sprinkle with the shredded cheese, using as much or as little as you want - I probably used about 3/4 of a cup.
- Cover loosely with saran wrap. Chill until ready to serve. Cut into squares.
Love this pizza! Perfect for an appetizer or dinner! And it’s so pretty too! 🙂
This looks delish!
I’ve made veggie pizza many, many times and it’s always a huge hit
Jaime this sounds perfect and your photos are beautiful. Just so you know, your photo always puts a big smile on my face. So real!
I’ve seen appetizers similar to this before and they are always insanely popular at parties. What a delicious variation. Great pick this month 🙂
Ooooh! I’ve had this at a party before and it was SO GOOD! I need to try it one of these days. Your version looks delish!
What a great pizza! My kids may actually eat their veggies with this one 😉 Great pick..happy reveal day!
Hi Jamie~ Thanks so much for your kind words and I am so glad you liked the Veggie Pizza! I like to make this Pizza for dinner in the summer time when it’s to hot to cook! Happy Reveal Day~ Lynn @ Turnips 2 Tangerines
Veggie dip… what a nice twist, I like that a lot
We made pizza for our dinner yesterday, always a nice way to end the day…
That looks PERFECT for a spring dish – all those fresh veggies look so refreshing and inviting. Delicious!!
That sauce looks interesting and delicious! I’ll have to try that next time I make a pizza~
Perfect for a party or at home Saturday night movie night! Looks great. And I agree with you – I’m not a bit fan of cream cheese spread. Veggie dip is a good idea.
I’m going with what Becca said…the veggies counteract the crescent rolls, right? This looks fresh and lively. Nicely done for SRC!
This looks so yummy that I had to add it to Pinterest.
Your pizza looks amazing, Jaime! Crescent rolls are my kryptonite… there’s NO moderation for me with those buttery babies. If I put veggies on the top like you did here, that nulls out all of the fat and calories in the crust, right?
Absolutely Becca!! Absolutely!! 😉
Looks amazing.. just a question are veggies left raw or cooked
They were left raw Sue. The only thing that was actually cooked was the crescent dough for the crust, everything else was just put on top & then served 🙂
I love this idea. What a great pick! Hopefully with all of the veggies spring will be right around the corner.