Veggie Pizza

Veggie Pizza with Cream Cheese

5 from 10 reviews

This fun and easy appetizer Veggie Pizza is made with a three ingredient ranch cream cheese spread and topped with an assortment of finely chopped vegetables and herbs.


  • 2 (8 ounces) tubes refrigerated ready to bake crescent rolls
  • 2 (8 ounce) boxes cream cheese softened
  • ¼ cup sour cream
  • 1 ounce package dry ranch dressing 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


  1. Preheat oven to 375 degrees. Cover a 17 x 12 inch baking sheet with parchment paper or spray lightly with nonstick cooking spray.
  2. 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.
  3. Beat the cream cheese, sour cream and dry ranch dressing mix together.  Spread the cream cheese mixture over the full cooled dough.  Top with the chopped veggies.  Sprinkle with the dill and chives.  Cover and refrigerate until ready to serve.


  • 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.  It may be necessary to trim some with a kitchen scissors and move to cover the sheet.  Pinch the seams of the dough together.
  • Chop the vegetables finely so that each bit has a variety.
  • Are you always in a hurry?  Use a tub of spreadable flavored chive and onion or herb cream cheese.
  • Store covered in the refrigerator until ready to serve.
  • For a low fat version use low fat sour cream and cream cheese.
  • This recipe can be made up to to 24 hours in advance.
  • Store leftovers in an airtight container for up to 3 days.

Keywords: cold veggie pizza, crescent roll veggie pizza, crescent roll pizza, cream cheese pizza, cream cheese veggie pizza

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