Crescent Roll Veggie Pizza Recipe

Introduction

This Crescent Roll Veggie Pizza is a colorful and creamy appetizer that’s perfect for parties or a light snack. Combining a golden, flaky crust with a tangy ranch cream cheese spread and fresh vegetables, it offers a delightful mix of flavors and textures.

Ingredients

• 1 (8 oz) can crescent rolls or crescent sheets
• 8 oz cream cheese (softened)
• 1/2 cup mayo
• 1/2 cup sour cream
• 1 oz dry ranch seasoning mix (about 3 tablespoons)
• 2 cups chopped broccoli florets
• 2 cups chopped cauliflower florets
• 2 cups chopped carrots

Instructions

1. Step 1: Preheat the oven to 375°F. Spray a 13×9-inch pan with non-stick spray. Unroll the crescent rolls and press the dough firmly into the pan, shaping it to fit. If using traditional crescent rolls, pinch the perforated seams to seal them so the crust bakes evenly.
2. Step 2: Bake the crust for 13 to 15 minutes, or until it turns golden brown. Remove from the oven and allow it to cool in the pan for at least 10 minutes until it is slightly warm and no longer hot.
3. Step 3: In a large bowl, beat the softened cream cheese until smooth and creamy using a hand mixer or spoon. Add the mayo, sour cream, and dry ranch seasoning mix, stirring thoroughly until well combined.
4. Step 4: Spread the cream cheese mixture evenly over the cooled crust. Top with chopped broccoli, cauliflower, and carrots.
5. Step 5: Cover the pan and refrigerate for at least 30 minutes to allow the flavors to meld and the topping to set.
6. Step 6: When ready to serve, cut into squares with a sharp knife or pizza cutter and enjoy.

Tips & Variations

• For added flavor, sprinkle shredded cheddar or mozzarella cheese over the cream cheese layer before adding the vegetables.
• Try swapping in other crunchy veggies like bell peppers, celery, or cherry tomatoes for variety.
• If you prefer a lighter option, use Greek yogurt instead of sour cream.
• Press the dough well into the pan edges to prevent shrinking during baking.

Storage

Store leftover veggie pizza in an airtight container in the refrigerator for up to 3 days. It is best served chilled or at room temperature. Avoid reheating, as the crust may become soggy and the veggie topping loses its fresh crunch.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different crust instead of crescent rolls?

Yes, you can substitute a refrigerated pizza dough or even a pre-baked pie crust. Just ensure it is fully baked and cooled before adding the toppings.

How far in advance can I prepare this veggie pizza?

This pizza can be assembled up to one day beforehand. Store it covered in the refrigerator and add fresh chopped veggies just before serving for the best texture.

Crescent Roll Veggie Pizza Recipe

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★★★★★

4.9 from 106 reviews

• Author: Julian
• Total Time: 53 minutes
• Yield: 15 servings 1x
• Diet: Vegetarian

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Description

This Crescent Roll Veggie Pizza is a delightful, no-bake veggie-topped pizza that combines a buttery, golden crescent roll crust with a creamy ranch-flavored spread and an assortment of crunchy fresh vegetables. Perfect as a refreshing appetizer or light snack, it’s easy to prepare and serves a crowd, making it ideal for gatherings or casual meals.

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Ingredients

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Crust

• 1 (8 oz) can crescent rolls or crescent sheets

Spread

• 8 oz cream cheese, softened
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1 oz dry ranch seasoning mix (about 3 tablespoons)

Toppings

• 2 cups chopped broccoli florets
• 2 cups chopped cauliflower florets
• 2 cups chopped carrots

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Instructions

1. Prepare the Oven and Pan: Preheat your oven to 375°F (190°C). Lightly spray a 13×9 inch baking pan with non-stick cooking spray to prevent sticking.
2. Shape the Crust: Unroll the crescent rolls and carefully press the dough into the prepared pan, fitting it evenly to cover the bottom and edges. If using traditional crescent rolls, pinch the perforated seams together to seal them and create a uniform crust.
3. Bake the Crust: Place the pan in the oven and bake for 13 to 15 minutes, or until the crust is golden brown. Once baked, remove from the oven and allow it to cool for at least 10 minutes until it is slightly warm and no longer hot to the touch.
4. Make the Cream Cheese Spread: In a large bowl, use a hand mixer or spoon to beat the softened cream cheese until smooth and creamy. Add the mayonnaise, sour cream, and dry ranch seasoning mix, stirring well until fully combined into a smooth spread.
5. Assemble the Veggie Pizza: Evenly spread the cream cheese mixture over the cooled crescent roll crust. Top generously with the chopped broccoli, cauliflower, and carrots, distributing the vegetables evenly across the surface.
6. Chill and Serve: Cover the assembled pizza and refrigerate for at least 30 minutes to allow the flavors to meld and the spread to firm up. When ready to serve, slice into squares with a sharp knife or pizza cutter and enjoy.

Notes

• Ensure the crescent roll crust is completely cooled or only slightly warm before spreading the cream cheese mixture to prevent melting.
• You can customize the vegetables with your favorites or seasonal options such as bell peppers, cherry tomatoes, or sliced radishes.
• This pizza is best served chilled and is a great make-ahead appetizer.
• Use a sharp knife or pizza cutter for clean slicing.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Appetizer
• Method: Baking
• Cuisine: American

Keywords: crescent roll pizza, veggie pizza, appetizer recipe, cream cheese spread, ranch veggie pizza, easy party food