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Dilly Veggie Pizza

Always popular at special events and a cinch to prep, this is one of my favorite ways to use leftover veggies. You can change the mixture to match your kids' tastes, and it's just as yummy the next day. —Heather Ahrens, Columbus, Ohio
  • Total Time
    Prep: 20 min. Bake: 10 min. + cooling
  • Makes
    12 servings

Ingredients

  • 1 tube (8 ounces) refrigerated crescent rolls
  • 1-1/2 cups vegetable dill dip
  • 2 medium carrots, chopped
  • 1 cup finely chopped fresh broccoli
  • 1 cup chopped seeded tomatoes
  • 4 green onions, sliced
  • 1 can (2-1/4 ounces) sliced ripe olives, drained

Directions

  • Unroll crescent dough into 1 long rectangle. Press onto the bottom of a greased 13x9-in. baking pan; seal seams. Bake at 375° until golden brown, 10-12 minutes. Cool completely on a wire rack.
  • Spread dip over crust; sprinkle with the carrots, broccoli, tomatoes, onions and olives. Cut into squares. Refrigerate leftovers.
Nutrition Facts
1 piece: 185 calories, 14g fat (3g saturated fat), 15mg cholesterol, 332mg sodium, 13g carbohydrate (4g sugars, 1g fiber), 3g protein.
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