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  • Healthy Serving: Recipe Directory

  • Easy Vegetable Pizza

  • Ingredients:

    • 2 (8-oz.) cans refrigerated crescent dinner rolls
    • 1 (8-oz.) pkg. cream cheese, softened
    • 1/2 c. sour cream
    • 1 tsp. dried dill weed
    • 1/8 tsp. garlic powder
    • 1/2 c. small fresh broccoli florets
    • 1/3 c. quartered cucumber slices
    • 1 Italian plum tomato, seeded and chopped
    • 1/4 c. shredded carrots


    Heat oven to 375°. Unroll both cans of dough. Separate into 4 long rectangles. Place in ungreased 15 x 10 x 1 inch baking pan. Press over bottom and up sides to form crust. Bake at 375° for 13 to 17 minutes or until golden brown. Cool 30 minutes or until completely cooled. In small bowl, combine cream cheese, sour cream, dill and garlic powder; blend until smooth. Spread over cooled crust. Top with veggies. Serve immediately or cover and refrigerate up to 2 hours. To serve, cut into 32 squares.

    This is one of more than 250 recipes featured in Recipes and Remembrances: The Newport Hospital Cookbook, produced by Newport Hospital employees.

    Like this recipe?Order the cookbook by calling Susan Legein at 401-845-1099, or Vicki Williams at 401-845-1302. Cookbooks cost $12 each and all proceeds benefit Newport Hospital's Employee Fund, which provides support for employees in need.