This Veggie Flatbread Makes an Easy Shareable Summer Snack

Plus, my kids love it too!

By Sarah Hauge, publisher of Macaroni Kid, Englewood, Greenwood Village, Centennial, Colo. July 28, 2020

I prefer recipes with fresh and colorful ingredients, especially in the summer. My mother-in-law shared her recipe for a veggie flatbread with me, always an amazing potluck favorite. Now this veggie flatbread has become my go-to for quick and easy summertime snacking at home. Plus, my kids love it too -- which is a huge win considering it is loaded with vegetables!

Veggie flatbread


  • Storebought pastry (We use Pillsbury Original Crescent Rolls dough)
  • Cream cheese
  • Frozen or fresh veggies (peas, corn, broccoli, red bell pepper, green bell pepper)
  • Mozzarella cheese


  1. Preheat the oven to the temperature recommended on the pastry package.
  2. Grease a baking sheet and roll the pastry out into one large rectangular sheet.
  3. Bake the pastry for the time suggested on the pastry instructions. Once cooked, cool to room temperature.
  4. While the pastry is baking, chop your veggies into bite-sized bits.
  5. Spread cream cheese onto the room-temperature pastry.
  6. Sprinkle with assorted veggies.
  7. Top with shredded mozzarella cheese.
  8. Once the veggies are all fully thawed, the flatbread is ready to slice and serve.

MACARONI KID TIP: Use a pizza cutter to easily slice through the snack to share with family and friends. Switch up your veggies to experience a variety of flavor and texture combinations!

Sarah Hauge is the publisher of Macaroni Kid, Englewood, Greenwood Village, Centennial, Colo.


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