PHILLY Spring Veggie Pizza Recipe -
PHILLY Spring Veggie Pizza Recipe

PHILLY Spring Veggie Pizza

Recipe by  

"A crescent roll crust is topped with a dill infused cream cheese spread and crunchy spring vegetables."

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Ingredients Edit and Save

Original recipe makes 32 servings Change Servings
  • PREP

    20 mins

    2 hrs 20 mins


  1. Heat oven to 375 degrees F. Unroll dough; separate into four rectangles. Press onto bottom and up sides of 15x10x3/4-inch baking pan to form crust, firmly pressing seams and perforations together to seal.
  2. Bake 11 to 13 min. or until golden brown; cool.
  3. Mix cream cheese spread, dressing, dill weed and onion salt until well blended. Spread onto crust; top with remaining ingredients. Refrigerate at least 2 hours before cutting to serve.
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Reviews More Reviews

Sep 29, 2009

Love this recipe -- I take it to work for meetings/trainings/get togethers. I use lowfat cream cheese and low fat mayo, and I put the veggies I like -- green peppers, green onions for a little pep, and then a variety of differnt colors (carrots, tomatoes etc.)

May 19, 2009



11 Ratings

May 07, 2011

I used real mayo, 1 T fresh dill, and mixed the green onions into the sauce. I cut the pizza in pieces prior to garnishing because I had a feeling it would fall apart when cut. I topped each slice with tomato, sugar snap peas and carrots, omitted radishes and bell peppers. Was good. Served at a party and was all eaten up.

Mar 01, 2011

i LOVE this recipe!! i make everytime i go to a party and need an appy! always a crowd pleaser!!

Jun 01, 2010

Made them for a christmas party. They were a hit.

Jul 09, 2011

I added a little grated cheddar cuz my family looooves cheese!

Feb 21, 2012

Excellent! I got many compliments on this.

Aug 19, 2011

Words can't describe how tasty this is! No changes needed!


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  • Calories
  • 98 kcal
  • 5%
  • Carbohydrates
  • 8 g
  • 3%
  • Cholesterol
  • 10 mg
  • 3%
  • Fat
  • 6.4 g
  • 10%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 1.8 g
  • 4%
  • Sodium
  • 209 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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