Description
A flaky crescent roll crust topped with a tangy dill-cream spread and a rainbow of fresh veggies—this no-bake appetizer is ready in minutes yet always impresses. Perfect for gatherings, it’s colorful, crunchy, and utterly irresistible.
Ingredients
Units
Scale
For the Flaky Crust:
- 2 8 oz cans Refrigerated crescent dough sheets (Or 2 cans original crescent rolls; seal perforations)
For the Creamy Dill Spread:
- 1 package 8 oz Cream cheese Softened to room temperature ( )
- 1/2 cup Sour cream
- 1 tsp Dried dill weed
- 1/8 tsp Garlic powder
For the Crisp Veggie Topping:
- 1/2 cup Broccoli florets (Finely chopped)
- 1/3 cup Cucumber slices (Quartered and diced)
- 1 Plum Roma tomato (Seeded and chopped)
- 1/4 cup Shredded carrot
Instructions
Bake the Crescent Crust:
- Preheat oven to 375°F (190°C).
- Unroll both cans of dough into a 15×10×1-inch pan, pressing seams to seal (if using perforated dough).
- Bake 11–13 minutes until deep golden. Transfer to a cooling rack and let cool completely (at least 30 minutes).
Whip the Creamy Dill Spread:
- In a mixing bowl, beat cream cheese until smooth.
- Add sour cream, dill, and garlic powder; beat until well combined and lump-free.
Assemble the Veggie Pizza:
- Once crust is fully cool, spread the dill mixture evenly over the surface using an offset spatula.
- Evenly sprinkle broccoli, cucumber, tomato, and carrot over the spread, gently pressing to adhere.
Chill & Slice:
- Cover loosely with plastic wrap and refrigerate for at least 1 hour.
- Use a pizza cutter or sharp knife to slice into 16 squares or diamond shapes.
Serve:
- Arrange on a platter and serve chilled.
Notes
-
Make-Ahead: Crust and spread can be made 8 hours ahead; assemble just before chilling.
-
Add-Ins: Sprinkle sliced olives or chopped chives for extra flavor.
-
Storage: Store covered in the fridge up to 24 hours; best eaten within a few hours of assembly to keep veggies crisp.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Category: Appetizer
- Cuisine: American
Nutrition
- Calories: 140
