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Garden Pizza 3

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This Garden Pizza offers a unique twist on traditional pizza by using a buttery crescent roll crust as the base. The star of the show is a rich, creamy spread made from softened cream cheese, mayonnaise, fresh dill, and onion powder, providing a tangy and savory foundation. Topped with a colorful array of fresh chopped vegetables like broccoli, tomatoes, peppers, and mushrooms, this dish delivers a satisfying crunch against the soft dough. It&# 226;ÂÂs an excellent choice for a quick weeknight dinner or a casual potluck contribution. The combination of warm, baked dough and cool, fresh veggies creates a delightful contrast in texture and temperature, making it a refreshing yet hearty meal that the whole family will enjoy.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 888.0
Dietary: Gluten-free, Vegetarian
Description
This Garden Pizza offers a unique twist on traditional pizza by using a buttery crescent roll crust as the base. The star of the show is a rich, creamy spread made from softened cream cheese, mayonnaise, fresh dill, and onion powder, providing a tangy and savory foundation. Topped with a colorful array of fresh chopped vegetables like broccoli, tomatoes, peppers, and mushrooms, this dish delivers a satisfying crunch against the soft dough. It&# 226;ÂÂs an excellent choice for a quick weeknight dinner or a casual potluck contribution. The combination of warm, baked dough and cool, fresh veggies creates a delightful contrast in texture and temperature, making it a refreshing yet hearty meal that the whole family will enjoy.
Ingredients
  • 2 cans Crescent rolls
  • 1 teaspoon Dill weed
  • 1/2 cup Mayonnaise
  • 1/2 teaspoon Onion powder
  • 8 ounce Cream cheese
  • 2 cups Mixed chopped vegetables (broccoli, tomatoes, peppers, scallions, mushrooms)
Directions
  1. 1
    Preheat the oven to 375ðF (190ðC).
  2. 2
    Unroll two cans of crescent roll dough and press them together to form a single large rectangle on a baking sheet, sealing the seams.
  3. 3
    Bake the dough crust according to package directions until golden brown, approximately 10-12 minutes.
  4. 4
    Remove the crust from the oven and allow it to cool completely on the baking sheet.
  5. 5
    While the crust cools, combine the cream cheese, mayonnaise, dill weed, and onion powder in a bowl until smooth and well-blended.
  6. 6
    Spread the creamy dill mixture evenly over the cooled crust.
  7. 7
    Top the spread with chopped vegetables, such as broccoli, tomatoes, peppers, scallions, and mushrooms.
  8. 8
    Serve immediately while the crust is still slightly warm.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 888.0kcal
% Daily Value *
Total Fat 90.5g140%
Saturated Fat 45.3g227%
Cholesterol 178.2mg60%
Sodium 762.0mg32%
Total Carbohydrate 6.4g3%
Dietary Fiber 0.0g0%
Sugars 3.6g
Protein 12.1g25%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: crescent roll pizza, cream cheese spread, vegetable pizza, dill mayo, easy dinner, vegetarian main, sheet pan meal, quick recipe, party food, comfort food, no bake topping, fresh vegetables
Read it online: https://www.chefs-mate.com/recipe/garden-pizza-3/