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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Windy
Yum! I love this veggie pizza. So much flavor and it is so easy to make. Thanks for the great recipe.
Claudia
Love veggie pizza! It’s so healthy and delicious!
Rhian Westbury
I don’t think I’ve ever had cold pizza like this, but I bet in the summertime it’s a great alternative. We have a pizza oven so we always do our pizza in there.
Samantha
This was amazing, I never think to make a veggie pizza for some reason and would never think of half of the toppings you have suggested.
Yaya
Interesting recipe, but one that I could see myself eating during summer. Seems quite light and tasty!
Chad
I actually love veggie pizzas! I love your recipe, so tasty and easy. I am going to make it again for the Superbowl.
Mary
What an interesting twist on traditional pizza. This looks like a tasty creation, whether you make it as an appetizer or for a dinner item.
Clarice
Wow! This was delicious. This is one of my top choices but I love a healthier alternative once in a while. Thank you for sharing the recipe. I agree with you this is perfect for parties, etc.
Christiana
So healthy, and so yummy. I’m hoping I can find all the ingredients I need to make this in my area here.
Neely Moldovan
This honestly sounds so good! I love this idea!