Bunny Pizza

Each slice of this pizza looks like a carrot!


  • 1 package (8 oz/250 g) refrigerated crescent rolls
  • 1 package (8 oz/250 g) cream cheese, softened
  • 1 tablespoon (15 mL) mayonnaise
  • 1   garlic clove, pressed
  • 1 teaspoon (5 mL) dried dill weed
  •  Salt and ground black pepper to taste
  • 2 cups (500 mL) broccoli florets
  • 2 medium carrots, peeled


  1. Preheat oven to 350°F (176°C) . Unroll crescent dough; separate into eight triangles. On Pizza Stone, arrange triangles in a circle with points in the center and wide ends toward the outside. Using lightly floured Baker's Roller, roll dough to a 12-inch (30 cm) circle, pressing seams together to seal. Bake 12-15 minutes or until light golden brown. Remove from oven; cool completely.
  2. In Classic Batter Bowl, combine cream cheese, mayonnaise, garlic pressed with Garlic Press and dill weed. Season with salt and black pepper; mix well with Small Mix 'N Scraper. Spread cream cheese mixture evenly over crust.
  3. Top it with carrots grated with the Adjustable Coarse Grater. Break up broccoli florets into very small pieces. Sprinkle carrots, leaving a small border for the broccoli. 
  4. Cut into slices with Pizza & Crust Cutter; serve using Mini Serving Spatula.


  • 10  servings

Nutrients per serving:

Calories 190, Total Fat 14 g, Saturated Fat 6 g, Cholesterol 25 mg, Carbohydrate 11 g, Protein 4 g, Sodium 260 mg, Fiber 0 g

Cook's Tips:

For easier serving, cut the pizza into squares before topping with vegetables.

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