Veggie Pizza with Crescent Roll Crust

  • Yield 2 servings
  • Prep 5 mins
  • Cook 12 minutes

Spread crescent roll dough on a baking sheet and top with asparagus and black olives.


1 package crescent rolls
6 ounces vegetable cream cheese
1 bunch asparagus
1 can California Black Olives - medium
4 tablespoons grated Parmesan cheese
2 tablespoons extra-virgin olive oil


  1. Preheat oven to 375F. 
  2. Cut asparagus leaving about 3 inches of stalk and tips, braise in olive oil and set aside. 
  3. Spread crescent rolls onto ungreased baking sheet. Pinch ends together to make solid sheet of dough.  Flatten with palm.  
  4. Spread 4-6 oz. of vegetable cream cheese to about 1/8 inch from end of dough.  Arrange asparagus onto cream cheese.  Add sliced California Black Olives.  Sprinkle with Parmesan Cheese. 
  5. Bake 12 minutes or until ends of dough are golden brown.  Let cool  2 to 3 minutes.  Drizzle a bit of olive oil on top and slice.  

Serve with a garden or Caesar salad.  I love this and so do my grandkids.  NOTE:  Asparagus can be substituted with green zucchini and yellow squash, diced eggplant, or any vegetable you love.



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