PHILLY Spring Veggie Pizza


A crescent roll crust is topped with a dill infused cream cheese spread and crunchy spring vegetables.

Prep Time:
20 mins
Additional Time:
2 hrs
Total Time:
2 hrs 20 mins
32 servings


  • 2 (235 g) packages refrigerated crescent dinner rolls

  • 1 (250 g) tub PHILADELPHIA Cream Cheese Spread

  • ½ cup MIRACLE WHIP Dressing

  • 1 teaspoon dill weed

  • ½ teaspoon onion salt

  • 1 cup chopped sugar snap peas

  • 1 cup quartered cherry tomatoes

  • ½ cup sliced radishes

  • ½ cup chopped yellow pepper

  • ½ cup shredded carrots

  • 3 green onions, chopped


  1. Heat oven to 375 degrees F. Unroll dough; separate into four rectangles. Press onto bottom and up sides of 15x10x3/4-inch baking pan to form crust, firmly pressing seams and perforations together to seal.

  2. Bake 11 to 13 min. or until golden brown; cool.

  3. Mix cream cheese spread, dressing, dill weed and onion salt until well blended. Spread onto crust; top with remaining ingredients. Refrigerate at least 2 hours before cutting to serve.

Nutrition Facts (per serving)

98 Calories
6g Fat
8g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 32
Calories 98
% Daily Value *
Total Fat 6g 8%
Saturated Fat 2g 11%
Cholesterol 10mg 3%
Sodium 209mg 9%
Total Carbohydrate 8g 3%
Dietary Fiber 0g 1%
Total Sugars 2g
Protein 2g
Vitamin C 6mg 32%
Calcium 6mg 0%
Iron 1mg 3%
Potassium 30mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.