Description
Cold Veggie Pizza with Crescent Rolls is an easy, classic appetizer that everybody loves! Using crescent rolls for the crust and whichever fresh veggies you love the most plus seasoned cream cheese to hold it all together ... you cannot go wrong!
Ingredients
Units
Scale
- 2 cans of crescent rolls
- 1 8-ounce package cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup ranch dressing or 2 Tbsp. of dry ranch dressing mix
- 1 cup small fresh broccoli florets
- 1 medium cucumber, diced
- 1 Roma tomato, diced
- 1 carrot, shredded
- 1/2 cup bell pepper, diced (red, green, yellow or orange)
Instructions
- Preheat your oven to 375°F.
- First, let's get the crust made! Pop open the two cans of crescent rolls and separate them into four long rectangles. Press the crescent roll dough onto the bottom and up the sides of a large ungreased baking sheet (a 10x15 sheet pan is a good size). Press the seams together.
- Bake for 13-15 minutes, or until golden brown. Allow it to cool completely. If you're in a hurry, you can even pop it in the fridge to speed up the process!
- While the crust is cooling, let's make the cream cheese spread and chop your veggies.
- In a medium bowl, combine the cream cheese, sour cream and ranch dressing mix. I like to mix it with a hand mixer to get it really smooth and creamy. Set aside.
- Chop or dice all of your vegetables into small bite-size pieces.
- Spread the cream cheese mixture onto the cooled crust. Then sprinkle the veggies on top of the cream cheese spread.
- Cut the pizza into slices approximately 3-inches square.
- Serve immediately or cover and chill in the refrigerator until ready to eat.
Notes
**See the notes in the blog post for ways to make a lower calorie version, different substitutions for the cream cheese spread, and all the possible veggies you could use!
- Prep Time: 10
- Cook Time: 15
- Category: Appetizer
- Method: Baking
- Cuisine: American
