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 Large Round Stone with Handles, 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 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 Microplane® 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:

All-Purpose Dill Mix or Italian Seasoning Mix can be substituted for the dill weed, if desired.

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

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