Carrot Shaped Veggie Pizzas make eating vegetables at Easter fun.

On Easter morning, I can’t help but indulge in some sweets from my Easter basket and I’m sure many of you do too, whether you have your own basket or sneak something from your kid’s. So, I thought it would be a good idea to create some Easter food that involved some healthy vegetables. When I think of Easter and vegetables, I always think of carrots, because that is what the Easter bunny eats, right?
Last year I used Pillsbury Crescent Recipe Creations Seamless Dough Sheets to create Carrot Crescents Filled with Egg Salad. They were a big hit and have become one of my most popular recipes and are certainly one of my favorite creations. I’m really excited so many people are planning to make them this Easter. Admittedly, they are a bit of work, and I thought this year, I’d make a carrot themed recipe that was a bit simpler and that included actual carrots, so I created Carrot Shaped Veggie Pizzas. They are really quick and easy to make and would be a great addition to any Easter Meal.

I heard from many of you letting me know you couldn’t find the Pillsbury Crescent Recipe Creations Seamless Dough Sheets in your grocery store, so these veggie pizza carrots use the easier to find Crescent Rolls. I really wanted to make this recipe super quick, so I did a little cutting of each crescent roll, formed a carrot shape, baked them, then topped them with Philadelphia Veggie Cream Cheese and carrots and broccoli. I even had some shredded carrots in my fridge, which made a quick job of chopping the carrots. One of the really great things about these veggie pizzas is that they will keep well in the refrigerator for up to 2 days, so you can make them the day before your Easter celebration. 

Carrot Shaped Veggie Pizzas (makes 8)


a dusting of flour
1 tube Pillsbury Crescent Rolls (8 rolls)*
8 ounce tub Philadelphia Veggie Cream Cheese
1 1/2 cups finely chopped carrots
1/2 of a head of broccoli
1 tablespoon heavy whipping cream, whole milk, or egg white

*I cut this recipe in half and used the small can of crescent rolls, because I was just making them for the picture. You’ll notice the small can in the picture below.

Supplies Needed:

cutting board
pizza wheel or knife
pastry brush
parchment paper or Silpat lined baking sheet


Dust a cutting board with flour. Unroll the crescent rolls. Separate them at the perforations. Use a pizza wheel or knife to cut the crescent rolls into carrot shapes. Take the excess dough and cut it into three pieces. Brush the top edge of the crescent roll carrot with cream, milk, or egg white. Press one end of each of the three excess dough pieces onto the top edge of the crescent roll carrot creating the green leafy part of the carrot. 
So that the carrots don’t stick to the parchment paper, sprinkle a light dusting of flour over the area that was brushed with the cream, milk, or egg white. Turn the carrots over and place on your lined baking sheet. Refrigerate for 15-20 minutes. Meanwhile pre-heat oven to 400 degrees.

Bake crescent roll carrots for 7-10 minutes until golden brown. Allow to cool completely. Equally divide the veggie cream cheese and spread it on top of each carrot. Sprinkle finely chopped carrots over the triangle part of the carrot then add broccoli to the top.

Your carrots are ready to serve. You can cover and keep in the refrigerator for up to two days. If you want some variety, use orange bell peppers in place of the carrots, and any green leafy vegetable in place of the broccoli.

If you like this recipe please share it with others by using the share buttons below. I really appreciate being Stumbled Upon and Pinned, and am always grateful to those of you that share my ideas on your website. I do request that you don’t post my entire tutorial, but rather share a picture with a link. If you make this recipe, I’d love for you to send me a photo to [email protected] so that I can share it in my Reader’s Gallery. I link my recipes up to lots of websites that are listed hereThank you for visiting Hungry Happenings – Beth 

Items used to make this recipe that are available on

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Thanks for sharing!


  1. says

    I am definitely going to make this! I've been wondering what to make that's different this year for Easter and you just saved me! I'm also going to attempt to make your egg salad stuffed crescents this year as well. (I may just try an easier version, but use your inspiration for my inspiration

  2. says

    This is brilliant!! My daughter has been begging me to make her a fun lunch— I had a baby 6 weeks ago and I swear it has zapped all my creativity. This would be perfect for a lunch- Thanks for the inspiration!!

  3. says

    Thanks so much for posting this. I recently started Weight Watchers and as a result have been avoiding any food posts, but this is great! I think I might try them with reduced fat crescents and low fat cream cheese to take to the in-laws on Easter Sunday. That will give me something festive to take, yet healthy to eat!

  4. says

    Just wanted to let you know I will be featuring you this week. Please stop by and grab a featured button and I hope you will share with us again!

  5. Anonymous says

    Hi Beth,
    Instead of baking the crescent rolls, I cut up large pita shells into triangles, and used cream cheese to "attach" the broccoli/celery – they were a huge success! Thanks for the wonderful ideas!

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