Crescent Roll Veggie Pizza Recipe

Introduction

This Crescent Roll Veggie Pizza makes a delicious and colorful appetizer or snack that’s easy to prepare. Creamy, tangy, and packed with fresh vegetables on a flaky crescent roll base, it’s sure to please both kids and adults alike.

Ingredients

• 2 tubes of refrigerated crescent rolls
• 1 (8-ounce) package cream cheese, softened
• 1/3 cup sour cream
• 1 envelope dry ranch salad dressing mix
• 2 tablespoons dried dill weed or 1/4 cup fresh dill, chopped
• 1 small head broccoli, cut into small pieces
• 3/4 cup matchstick or shredded carrots
• 1 red bell pepper, diced small
• 1 yellow bell pepper, diced small
• 1 English cucumber, diced small

Instructions

1. Step 1: Preheat your oven to 375°F (190°C). Unroll both tubes of crescent rolls onto a baking sheet, pressing the seams together to form one large rectangular crust.
2. Step 2: Bake the crescent roll crust for 12-15 minutes, or until golden brown. Remove from oven and allow to cool completely.
3. Step 3: In a medium bowl, mix together the softened cream cheese, sour cream, ranch dressing mix, and dill until smooth and well combined.
4. Step 4: Spread the cream cheese mixture evenly over the cooled crescent roll crust.
5. Step 5: Arrange the chopped broccoli, carrots, red and yellow bell peppers, and cucumber evenly over the cream cheese layer.
6. Step 6: Chill the assembled pizza in the refrigerator for at least 1 hour before slicing into squares and serving.

Tips & Variations

• Use fresh dill for a brighter flavor or substitute with dried dill if fresh isn’t available.
• Try adding other vegetables like cherry tomatoes, green onions, or radishes for extra crunch and color.
• For a spicier kick, sprinkle some crushed red pepper flakes on top before serving.
• Make it vegan by using dairy-free cream cheese and sour cream alternatives.

Storage

Store any leftovers tightly covered in the refrigerator for up to 2 days. The crust may soften over time, so it’s best enjoyed the day it’s made. If needed, let it come to room temperature before serving or gently warm in a low oven for a few minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this ahead of time?

Yes, you can prepare the crescent crust and cream cheese mixture in advance. Assemble the veggies just before serving to keep them fresh and crunchy.

Can I use other types of crust?

While crescent roll dough is recommended for its flaky texture, you can substitute with refrigerated cookie dough or puff pastry for a different base, though baking times may vary.

Crescent Roll Veggie Pizza Recipe

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This Crescent Roll Veggie Pizza is an easy, delicious appetizer featuring a flaky crescent roll crust topped with a creamy ranch-flavored cheese spread and a colorful variety of fresh chopped vegetables. Perfect for parties or a light snack, this no-bake veggie pizza combines tangy cream cheese, savory ranch seasoning, and crisp garden veggies atop a buttery crescent roll base.

• Author: Bella
• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Total Time: 1 hour 32 minutes
• Yield: 12 servings 1x
• Category: Appetizer
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Crust

• 2 tubes of refrigerated crescent rolls

Cheese Spread

• 1 (8-ounce) package cream cheese, softened at room temperature
• 1/3 cup sour cream
• 1 envelope dry ranch salad dressing mix
• 2 tablespoons dill weed or 1/4 cup fresh dill, chopped small

Veggie Toppings

• 1 small head broccoli, chopped small
• 3/4 cup matchstick or shredded carrots
• 1 red bell pepper, diced small
• 1 yellow bell pepper, diced small
• 1 English cucumber, diced small

Instructions

1. Prepare the crust: Preheat your oven according to crescent roll package instructions. Unroll both tubes of crescent rolls and press the dough onto the bottom and up the sides of a greased 9×13-inch baking pan, pinching seams together to form one solid crust.
2. Bake the crust: Bake the pressed crescent roll dough for about 10-12 minutes or until golden brown and fully cooked. Remove from the oven and let cool completely before adding toppings.
3. Make the cheese spread: In a medium bowl, combine softened cream cheese, sour cream, dry ranch dressing mix, and dill weed (or fresh dill). Mix well until smooth and evenly blended.
4. Assemble the pizza: Spread the cream cheese mixture evenly over the cooled crescent roll crust using a spatula or knife.
5. Add vegetable toppings: Evenly distribute the chopped broccoli, carrots, red and yellow bell peppers, and diced cucumber over the cheese spread to create a colorful vegetable layer.
6. Chill and serve: Refrigerate the assembled pizza for at least 1 hour to allow flavors to meld and the cream cheese spread to firm up. Slice into squares and serve chilled as a refreshing appetizer or snack.

Notes

• You can customize this veggie pizza by adding other fresh vegetables like cherry tomatoes, green onions, or olives.
• For a tangier flavor, add a splash of lemon juice to the cream cheese mixture.
• The baked crescent crust can be made one day ahead and stored wrapped in plastic wrap to save time.
• Ensure the crust is completely cooled before spreading the cheese mixture to prevent melting and sogginess.
• This recipe is perfect for parties and can be made vegan by substituting dairy ingredients with plant-based alternatives.

Keywords: Crescent Roll Veggie Pizza, appetizer, party snack, vegetable pizza, ranch cream cheese spread, easy veggie pizza