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Veggie Pizza

can make a simple appetizer or a delicious make-ahead meatless supper


  • 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


  • 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.