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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


  • 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


  • 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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Average Rating:
  • Gretchen
    Jul 19, 2020

    I also use Hidden Valley Ranch dip because I’m not a big fan of dill and it’s great!

  • Rita
    Mar 25, 2020

    My husband and I both really enjoyed this. We keep the crust separate and put the dip and veggies on when we want a piece. . We mix up the veggie combination to suit our tastes. CARMY - you buy the dip in the dairy section or you can buy a powdered dilly ranch mix to make it fresh..

  • Carolyn
    Mar 20, 2020

    I think it's store bought prepared dill dip.

  • carmy
    Mar 7, 2020

    i would love to make this but you do not provide the recipe for the dill dip, please send me the recipe for the dill dip. [email protected]

  • Sherry
    Feb 28, 2020

    Very refreshing

  • Trish
    Nov 25, 2019

    I have made this for years with the broccoli but instead of tomatoes and olives I used red, yellow, and orange peppers with a store bought garlic herb dip spread on baked crescent dough sheets. Recipe on

  • Kathleen
    Sep 15, 2019

    Great and easy recipe! The only changes I made were to change the tomatoes and black olives for red bell peppers and celery. Everybody raved about it. This recipe is a keeper!!

  • linsvin
    Jan 19, 2014

    Love this recipe but very messy to eat! Veggies fall off crust with very bite.

  • klukas
    Jul 2, 2013

    No comment left

  • Heather
    Oct 11, 2006

    No comment left