Carrot pizza

  • Supplies Needed:

    cutting board
    pizza wheel or knife
    pastry brush
    parchment paper or Silpat lined baking sheet


  • Dust a cutting board with flour. Unroll the puff pastry. Use a pizza wheel or knife to cut the crescent rolls into carrot shapes. Take the excess dough and cut it into three pieces. Brush the top edge of the puff pastry carrot with cream, milk, or egg white. Press one end of each of the three excess dough pieces onto the top edge of the crescent roll carrot creating the green leafy part of the carrot.
  • So that the carrots don’t stick to the grease proof paper, sprinkle a light dusting of flour over the area that was brushed with the cream, milk, or egg white. Turn the carrots over and place on your lined baking sheet. Refrigerate for 15-20 minutes. Meanwhile pre-heat oven to 400 degrees.
  • Bake crescent roll carrots for 7-10 minutes until golden brown. Allow to cool completely. Equally divide the veggie cream cheese and spread it on top of each carrot. Sprinkle finely chopped carrots over the triangle part of the carrot then add broccoli to the top.
  • our 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.- See more at:
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