This cold Veggie Pizza Recipe 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.
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.
The Ultimate Appetizer Veggie Pizza
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.
Ingredients Needed
- Crescent roll dough: refrigerated and ready to bake like Pillsbury. You can also use homemade pizza dough or ready-made pizza dough.
- Cream cheese: block, use either regular or low-fat
- Sour cream: or Greek yogurt
- Ranch seasoning: dry ranch dressing mix in the packet works well
- Vegetables: carrots, broccoli, bell peppers, and green onions
- Fresh or dried herbs: chives, dill, parsley, or thyme
- Cheese: optional. Add a little finely shredded cheddar, Monterey Jack, Pepper Jack, Mozzarella, or parmesan.
How to make Veggie Pizza
Start by pressing the crescent rolls onto a large baking sheet covered with parchment paper or sprayed with nonstick baking spray to form the pizza crust. Then, bake in a preheated oven. Let the crust cool in the pan while you cut all the vegetables.
Now, in a small bowl, mix the cream cheese, sour cream, and dry ranch dressing. Spread the cream cheese mixture over the thoroughly cooled dough. Then top with the chopped veggies and sprinkle with the dill and chives. Chill before cutting into slices.
Recipe Tips
- 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.
What to Serve With It
- 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.
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.
More Appetizer Recipes
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
Are you on the hunt for more delicious recipes? Follow Small Town Woman on Facebook, Pinterest, and Instagram.
https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
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.
Tammy
Oooh what a unique and delicious take on pizza…this looks absolutely divine 😀 I have to give this a try soon…it sounds so delicious!
Beth Pierce
Thanks, Tammy! Enjoy!
Carolyn
What a celebration of tastes and values for nutrition and real food for the body! I adore your recipe as a reminder of how things need to be.
Tanya B
Your Veggie Pizza Recipe was absolutely delicious! The combination of fresh garden vegetables, ranch cream cheese, and the convenience of crescent rolls makes it a perfect appetizer for spring and summer gatherings. It is such a hit at game day events, parties, and special occasions like bridal and baby showers. Thanks for sharing this easy and tasty recipe!
Beth Pierce
Thanks, Tanya! I am so glad that you enjoyed it.
Ree
This is one of my favorite recipes. If you are short on time pick up ready made herb cream cheese and use that. I sometimes do that when I am short on time. Thanks for the recipe.
Beth Pierce
You are most welcome, Ree!
Lori
I love broccoli! This looks and sounds delicious. I will have to try this out sometime, it looks like a fresh and delicious take on one of our favorite dishes.
Catalina
Veggie pizza is a go-to for me, and this recipe is fantastic! The medley of colorful vegetables on a crispy crust with that gooey cheese—it’s both delicious and guilt-free!
Sandra
Such a fun and lovely appetizer!! My kids enjoyed it! Thanks!
Beth Pierce
My pleasure, Sandra!
Maria
Delicious! We loved it. It makes a great potluck or holiday party appetizer. Thanks for the recipe, Beth.
Harry
This veggie pizza is super tasty and easy to make. The fact that it has some wonderfully good and fresh garden vegetables like carrot and broccoli makes it even more special. My guests loved it. I will make it again.
Yancy
This cold veggie pizza is a very good alternative to a normal pizza, it tasted so fresh and made a very healthy dinner option.
Beth Pierce
Thanks, Yancy! My family and I agree. It is also a great party appetizer.
Beti
I love how easy and delicious this is!! My family loved it. Thanks for sharing the recipe.
Beth Pierce
Thanks, Beti! So glad that you enjoyed it!
Ben
You are one awesome cook! If anyone wants to get me to eat more veggies, this is the way to do it! Fully awesome.