Veggie Pizza Recipe

This fun and easy cold Vegetable Pizza is made with crescent dough, a three-ingredient ranch cream cheese spread, and topped with an assortment of finely chopped vegetables and herbs.

Course Appetizer

Cuisine American

Keyword cold veggie pizza, cream cheese veggie pizza, crescent roll veggie pizza, how to make cold veggie pizza, how to make veggie pizza, veggie pizza recipe

Prep Time 20

Cook Time 15

Servings servings

Calories 35kcal

Author Beth Pierce

Ingredients

2 8 ounces 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. 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.

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