Spring Veggie Pizza Appetizer

Pizza gets a smart redo with fresh veggies and cream cheese instead of sauce for an app that celebrates spring in every bite. Refrigerated rolls make the crust super easy.

Yield: 32 servings
Recipe from Kraft Philadelphia

Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 90
  • Cholesterol: 10mg
  • Fiber: 0g
  • Fat: 6g
  • Sodium: 200mg
  • Sugars: 2g
  • Saturated fat: 2.5g
  • Carbohydrate: 8g
  • Protein: 2g
  • Calcium: 0%


  • 2 pkg. (8 oz. each) refrigerated reduced-fat crescent dinner rolls
  • 1 tub (8 oz.) PHILADELPHIA 1/3 Less Fat than Cream Cheese
  • 1/2 cup MIRACLE WHIP Dressing
  • 1 teaspoon dill
  • 1/2 teaspoon onion powder
  • 1 cup each chopped sugar snap peas and quartered cherry tomatoes
  • 1/2 cup each sliced radishes, chopped yellow peppers and shredded carrots
  • 3 green onions, chopped


  1. make it
  2. HEAT oven to 375ºF.
  4. UNROLL each package of dough into 2 rectangles. Press onto bottom and up sides of 15x10x1-inch pan, firmly pressing seams and perforations together to seal.
  6. BAKE 11 to 13 min. or until golden brown; cool.
  8. MIX reduced-fat cream cheese, dressing and seasonings until well blended; spread onto crust. Top with remaining ingredients. Refrigerate 2 hours.
  9. KRAFT kitchens tips:
  10. Substitute chopped cucumbers and/or chopped red peppers for one or more of the chopped vegetables.
  12. Substitute KRAFT Real Mayo Mayonnaise for MIRACLE WHIP Salad Dressing.
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