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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Samantha
Pizza to me is one of those unhealthy satisfying options. This just screams out healthier to me and loaded with so much goondess I am definitely making this
Beth Pierce
Thanks, Samantha! Enjoy!
Karen
We loooove veggies in this family and we usually eat them every day…so I knew this cold veggie pizza would be a big hit. Thanks for the recipe!
Beth Pierce
My pleasure, Karen!
Melanie W
Ooo now this is a bit of me for sure, we love pizza in our house so this is a really winner veggie pizza cheese pastry all in one yes please just delicious
Yvette
Love this pizza. It is so fresh and flavourful with the creamy cheese topping and all of those fresh veggies
Marie Cris
Ooh! This is a great idea, my family loves pizza and vegetables. Now I know what to prepare for them.
Beth Pierce
Thanks, Marie! Enjoy!
Stacy
This literally feels like I just came to heaven. SOOOO Can’t wait to make this!!!
Beth Pierce
Thanks, Stacy! Enjoy!
Lisa
You can never go wrong with veggie pizza! i like what you did here and will be trying out this recipe.
Beth Pierce
Thanks, Lisa! Enjoy!
adriana
This is such a hit for gameday and movie night. It is a favorite of ours and it is always a winner with company!
Rosemarie
Bacon-wrapped anything is good for guests. And then this veggie topping pizza is perfect to even things out.
Beth Pierce
So true!
Laurie
The combination of the flaky crescent roll crust, creamy ranch cream cheese, and vibrant assortment of fresh veggies makes it the perfect appetizer for our family gatherings.
Beth Pierce
Thanks, Laurie! So glad that you liked it.