Cooking together isn’t just fun — it’s full of sneaky learning moments! Making veggie pizza helps kids practice fine motor skills as they spread sauce, sprinkle cheese, and place toppings with intention. They’re also strengthening visual planning by deciding where each ingredient goes and seeing how small steps come together to make a whole meal.

It’s hands-on, creative, and confidence-building — one colorful slice at a time.

Grab your Totchop kitchen set, your mini chefs, and let's get to chopping up this fan favorite! 

This easy, crowd-pleasing appetizer starts with a golden, flaky crescent roll crust and is topped with a creamy, herb-seasoned spread, loaded with healthy veggies and flavorful spices. A colorful mix of finely chopped fresh vegetables, like broccoli, carrots, peppers, and olives, creates a symphony of flavors that can be adjusted to any palette. Finish this vitamin packed masterpiece with a sprinkle of shredded cheddar cheese before cutting into bite-sized squares for a refreshing, crunchy, and creamy snack. This recipe is sure to impress, making it perfect for parties, potlucks, or weekend lunches.

Ingredients:

• 1 (8oz) tube crescent roll dough
• 1 (8oz) package cream cheese (softened)
• ½ cup mayonnaise
• 1 tsp dried parsley
• ½ tsp dried dill
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp dried minced onion
• 2 cups finely chopped veggies of choice, broccoli, cauliflower, carrots, bell peppers, black olives, tomatoes, scallions (optional to taste)
• 1 cup shredded cheddar cheese

Steps:

1. Preheat oven to 375 degrees. 

2. Using your Totchop set, finely chop 2 cups of your desired veggies. Set aside.

3. Set a piece of parchment paper on a flat surface. Unroll crescent roll onto parchment paper and form one 8x12 inch rectangle. Gently flatten with a rolling pin to press seams together and then move parchment paper onto a baking sheet.

4. Bake the crust according to package instructions (or until golden brown). Remove from the oven and let it completely cool.

5. Meanwhile, combine cream cheese, mayo, and spices. Chill in refrigerator until ready to use. Spread mixture in an even layer over the cooled cooked crust.

6. Top with mixed veggies.

7. Sprinkle with cheese.

8. Use your rocker knife to cut into 24 squares. Serve chilled.

Now it’s time to dig in and enjoy! Did you have fun cheffing up this colorful, delicious creation? We’d love to see your kitchen masterpieces — share your photos and videos on Instagram and Tiktok at @totchop_official with the hashtag #TotchopTogetherTime. 

FAQ’s:

Can I make this recipe ahead of time?

Yes! You can prepare it up to a day in advance. Just cover and refrigerate until ready to serve. For the best texture, add the veggies right before serving to keep them crisp.

What kind of vegetables work best?

Fresh, crunchy vegetables work best. Some of our favorites include broccoli, cauliflower, bell peppers, carrots, and cherry tomatoes. Avoid watery veggies like cucumbers, as they can make the crust soggy.

Can I use low-fat cream cheese or mayo?

Yes, you can substitute with low-fat or light versions. The flavor will still be delicious, though the texture might be slightly softer.

How do I keep the crescent roll crust from getting soggy?

Make sure the crust cools completely before spreading the cream cheese mixture on top. This prevents condensation from softening the base.

How long does it last in the fridge?

Stored in an airtight container, it will stay fresh for about 2–3 days.

How many calories is in a serving?

There is approximately 120 calories per serving depending on brand of ingredients, which veggies are used, and exact sizes of your slices.