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    You are in: Home / Recipes / Fresh Vegetable Pizza Recipe
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    Fresh Vegetable Pizza

    Fresh Vegetable Pizza. Photo by gailanng

    1/1 Photo of Fresh Vegetable Pizza

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    20 mins

    10 mins

    ~Rachel~'s Note:

    This has always been my favorite. Tastes like a veggie tray on a light & buttery crust. Whether you need an appetizer or a light lunch, this will do the trick. And what a great way to eat your veggies!!

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    Ingredients:

    Yield:

    large pan

    Units: US | Metric

    • 1 can refrigerated crescent dinner roll
    • 1 (16 ounce) container sour cream
    • 1 package Hidden Valley Ranch dip
    • 4 ounces cream cheese (optional)
    • 1 -2 cup shredded cheddar cheese (as desired)
    • various finely chopped raw vegetables (as desired, e.g. carrots, broccoli, cauliflower, radishes, green onion, bell peppers, etc.)

    Directions:

    1. 1
      Using a cookie sheet or large baking pan, unroll the crescent roll dough& press into bottom to form a crust.
    2. 2
      Bake as directed on the package being sure it doesn't burn or get too crispy.
    3. 3
      Chill.
    4. 4
      Mix sour cream, dip mix, and cream cheese (optional-I have also used cottage cheese here instead or just the sour cream).
    5. 5
      Spread over the completely cooled crust.
    6. 6
      Sprinkle with the vegetables and press down slightly.
    7. 7
      Sprinkle cheese over top of vegetables, cut into squares and enjoy!

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    Ratings & Reviews:

    • on January 09, 2006

      35

      I used 8 oz sour cream and 4 oz cream cheese and almost had enough for two pans. I used a regular 9X13 cake pan. I like to taste the filling but not have so much that I cannot taste the veggies. Since I halfed the sour cream, I didnt use the whole envelope of seasoning.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on March 01, 2005

      55

      super yummy. my 5 YO had this at preschool and LOVED it, so I looked up the recipe so we could make it at home. I used an 11"x17" cookie sheet and needed 1 1/2 can of the crescent rolls (I just couldn't make the 1 can stretch far enough) and it was great. Just whipped one up for a baby shower this weekend and there were NO leftovers.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on May 14, 2013

      55

      My aunt used to make this, so I wanted to try it for myself & came across this recipe. We've already made it twice! It's been a big hit each time. My sister remarked "It's even better than Aunt C****'s veggie pizza!" The crust does seem to soften over time, so I think next time we'll bake the crust a little longer. We love to use broccoli, shredded carrot, sweet red, yellow, and orange peppers, and cucumbers.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (17)

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    Nutritional Facts for Fresh Vegetable Pizza

    Serving Size: 1 (1159 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 2871.7
     
    Calories from Fat 1500
    52%
    Total Fat 166.7 g
    256%
    Saturated Fat 93.4 g
    467%
    Cholesterol 555.9 mg
    185%
    Sodium 3427.4 mg
    142%
    Total Carbohydrate 257.7 g
    85%
    Dietary Fiber 16.7 g
    67%
    Sugars 20.8 g
    83%
    Protein 86.3 g
    172%

    The following items or measurements are not included:

    Hidden Valley Ranch dip

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