Veggie Pizza with Crescent Roll Crust

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


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