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
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Jessie
This is a great potluck dish always a favorite! I have made a version of this many times! Going to try this one next.
Jeri
This looks like a great recipe! Crescent roll dough with ranch cream cheese…yum! I will be making this on the weekend! Thanks!
Cathleen
My husband always insists on having some type of meat on the pizza. But if offered this loaded pizza, I’m sure he would devour this and ask for seconds. Thanks so much for the recipe 🙂
Agnieszka
This is an easy appetizer and I love the shortcut of using crescent roll dough! Saves lots of time.
Biana
What a great idea for healthy and delicious pizza! Love that you are including lots of veggies in it.
SHARYN
I love any type of vegetable pizza but it has to 0h the warm or hot side, can this pizza be served hot?
Beth Pierce
You can most certainly serve it at room temperature if you serve it shortly after preparing it. It has cream cheese on it so it really is made to be served cold or at room temperature if served promptly. Leftovers must be refrigerated.
Tara
Such a fun pizza! It sounds incredible with the ranch cream cheese and all the color from the vegetables.
Allyson Reed Zea
As a vegetarian this is right up my alley! Love these flavors!
Erin
I need to try this Veggie Pizza immediately, it looks so good!
jo
So healthy yet so tasty! Thanks for this wonderful pizza recipe!
Michelle
This is such a great idea! And it will be even better this summer with farmer’s market veggies!!
Jacqueline
I’m drooling all over that. I’ve made pizza with cream cheese before but I never thought of ranch.
Michelle
I love the balance of eating veggies and making a comfort food!
Angela
Love this cold pizza recipe! It’s a guaranteed way to get my kids to eat their veggies too! Thanks for the awesome recipe 🙂
Carrie Robinson
I am loving all of those veggies! And I also just love how easy this to make. 🙂
Jamie
This is such a great way to get in veggies but still have pizza too! Love how easy it came together and made a great dinner!