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-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