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.
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.
pizza wheel or knife
parchment paper or Silpat lined baking sheet
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.
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Items used to make this recipe that are available on Amazon.com