This crescent roll veggie pizza is made with ranch cream cheese is one of our favorite spring and summer party appetizers. It is loaded with fresh garden vegetables like carrots, broccoli, bell peppers, and green onions.
Delight your friends and family with this easy-to-make crescent roll and ranch cream cheese pizza. This pizza is always a hit for game day, movie nights, parties, bridal showers, and baby showers.
Spring and summer wouldn’t be the same without a bit of entertaining. Hubs and I love to have friends over for appetizers and snacks with a cold beer or glass of wine. Bacon-wrapped shrimp, crab dip, toasted ravioli, and this recipe are just a few of our favorite finger foods to share with them.
Ingredient Notes and Substitutions
See the complete list of ingredients below on the recipe card.
- Crescent roll dough: Use refrigerated and ready-to-bake dough like Pillsbury. You can also use homemade pizza dough or ready-made pizza dough.
- Cream cheese: Use block cream cheese, not whipped, use either regular or low-fat
- Sour cream: You can substitute Greek yogurt
- Ranch seasoning: Dry ranch dressing mix in the packet works well
- Vegetables: Try carrots, broccoli, bell peppers, and green onions
- Fresh or dried herbs: chives, dill, parsley, or thyme
- Cheese: Add a little finely shredded cheddar, Monterey Jack, Pepper Jack, Mozzarella, or Parmesan cheese.
Preparation Tips for Crescent Roll Veggie Pizza
- Cover the baking sheet with parchment paper or lightly spray with nonstick baking spray.
- Press out the crescent roll dough to cover the baking sheet. You may need to trim some of the dough with kitchen scissors and move it to cover the sheet. Pinch the seams of the dough together. You can also use homemade or premade pizza dough.
- Chop the vegetables finely so that each bite has a variety.
- Store covered in the refrigerator until ready to serve. Leftover pizza can be stored in an airtight container in the fridge for up to 3 days.
Frequently Asked Questions
You can make this recipe up to 24 hours in advance. Cover it with plastic wrap and store it in the fridge until ready to serve.
Try radishes, arugula, cauliflower, zucchini, black olives, artichoke hearts, cucumbers, tomatoes, and mushrooms.
Those are very handy when trying to put this recipe together quickly. Just skip the cream cheese, sour cream, and ranch seasoning. Spread the spreadable cream cheese over the cooled baked crescent roll dough and top with your favorite toppings.
Serving Suggestions for Crescent Roll Veggie Pizza
- More appetizers: taco dip, fried zucchini, lemon pepper wings, baked shrimp toast, or bruschetta.
- Soup: minestrone, broccoli cheddar soup, French onion soup, meatball soup, 15 bean soup.
- Cocktails: pineapple margarita, strawberry mimosas, salty dog cocktail, Aperol spritz, or raspberry margarita.
More Appetizer Recipes
Crescent Roll Veggie Pizza Recipe
Ingredients
- 2 (8-ounce) tubes refrigerated ready-to-bake crescent rolls
- 2 (8-ounce) boxes cream cheese softened
- ¼ cup sour cream
- 1 ounce packet dry ranch dressing mix or ranch dip mix
- 2 carrots finely shredded
- 1 cup broccoli finely chopped
- 1 cup bell peppers finely chopped
- ¼ cup finely chopped green onions
- ¼ teaspoon dried chives
- ¼ teaspoon dried dill weed
Instructions
- Preheat oven to 375 degrees. Cover a 17 x 12-inch baking sheet with parchment paper or spray lightly with nonstick cooking spray.
- Press the crescent roll dough into the prepared sheet, pinching the seams of the dough together. Bake for 12-15 minutes or until golden brown. Fully cool before proceeding with the rest of the recipe.
- Beat the cream cheese, sour cream, and dry ranch dressing mix together. Spread the cream cheese mixture over the fully cooled dough. Top with the chopped veggies. Sprinkle with the dill and chives. Cover and refrigerate until ready to serve.
Notes
- Cover the baking sheet with parchment paper or lightly spray with nonstick baking spray.
- Press out the crescent roll dough to cover the baking sheet. You may need to trim some of the dough with kitchen scissors and move it to cover the sheet. Pinch the seams of the dough together. You can also use homemade or premade pizza dough.
- Chop the vegetables finely so that each bite has a variety.
- Store covered in the refrigerator until ready to serve. Leftover pizza can be stored in an airtight container in the fridge for up to 3 days.
Nutrition
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https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
Nyxie
This looks gorgeous! I love veggie pizzas and often add things like sundried tomatoes, artichoke hearts and olvies!
Talya
I actually LOVE loads of veggies on my pizza do this is right up my street. Brocolli on pizza is totally underrated!
briannemanzb
Veggie pizza did not sound that great to me at first but once you try this recipe, it’s so delish. I recommend it to everyone.
Nish
What a great recipe! I made it for some friends, and everyone wanted the recipe. Thanks for sharing!
Leke
Yeah…Not that I don’t know how to cook, but I hardly find time to do it. But these recipes are too mouth-watering to just walk past. I’m going to try one of these
Helen
I make this all the time for cookouts, birthday parties, baby showers, holiday gatherings. I was even asked to make 5 vege pizzas for my niece’s wedding reception! Instead of using crescent rolls, I use a pizza crust, which is in a tube found by the crescent rolls. I find it rather a pain pinching the crescent rolls together & forming it to fit the cookie sheet.
Beth Pierce
Thanks for the tip Helen!
Michelle
Can the crust of this pizza be made a day ahead?
Beth Pierce
Yes it can.
CableFlame
I’ve been eating this recipe at picnics & potlucks since I was a kid & I started making it myself as an adult. Perfect for cleaning out the veggie drawer.
They make crescent roll dough sheets now that are unscored that are perfect for this recipe. You can find them in the same place as the crescent rolls.
Another good variation is to use a packet of taco seasoning instead of the ranch dressing. You can even change up the veggies to be more taco forward: tomatoes, lettuce, red onion, olives, cilantro (if you’re into that). You can even put some leftover taco meat on it if you have it.
Beth Pierce
Thanks for the tips.
Toni
I really love this idea! A great way to have my kids eat their veggies!
Dannii
we could definitely do with more vegetables in our life and this looks incredible.