"Store-bought crescent roll dough with light cream cheese, light sour cream, and veggies makes a quick and easy light meal or snack. You can use whatever veggies you like best, and you can steam them lightly or leave them raw." — SEDAVIS
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1 (8 ounce) can
refrigerated crescent roll dough
1 (8 ounce) package
light cream cheese, softened
reduced fat sour cream
dried dill weed
I have been making this for years and the porportions are all wrong! 1-8 oz. block of cream cheese, at room temp 1-8 oz container of low fat sour cream 1 small pkg Hidden Valley Ranch dressing mix. Whip em all up and you'll see! The directions for the crescent rolls are good, but use two instead of one. Also, DO NOT steam or cook veggies!! This one is best eaten raw!
Perhaps it was the lowfat options, but this didn't turn out nearly as well as other recipes I've tried. Took it to a party, and noticed most people took one bite and tossed the rest.
I have been making this veggie pizza for years and it is always a requested dish at the company potluck and is always the first item gone! For the cream cheese/mayo mixture, I also add onion salt to taste along with the dillweed. I use a variety of veggies, such as broc, caulif, shredded carrots, red onion, black olives, peppers, radishes, etc. I make it very colorful!
It can be a little tedious to cut up all these veggies, but it's very good!
This is great! I also added some shredded cheese, cut up red and green bell peppers, and a packet of dry ranch dressing. These little extra's make a big difference!!
I have made this for years, I like to add ranch dressing mix to the cream cheese/sour cream mixture. Kinda "kick it up a knotch"!
I love this but I add ranch dressing (instead of sour cream),cheddar cheese and shredded chicken.
My aunt served this fresh favored dish at our family christmas party, it was tasty!!
This is incredibley delicious and addicting. I added shredded cheddar cheese toping on mine
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 310
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