Crescent Roll Veggie Pizza Recipe

Introduction

This Crescent Roll Veggie Pizza is a colorful and tasty appetizer perfect for gatherings or a light snack. A crispy crescent roll crust is topped with a creamy ranch-dill spread and fresh, crunchy vegetables for a refreshing bite every time.

Ingredients

• 2 tubes of refrigerator crescent rolls
• 1 8-ounce package of cream cheese, softened at room temperature
• 1/3 cup sour cream
• 1 envelope of dry ranch salad dressing mix
• 2 tablespoons dill weed or 1/4 cup fresh dill, chopped small
• 1 small head of broccoli, cut 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. Step 1: Preheat the oven to 350°F (175°C) as directed on the crescent roll package.
2. Step 2: Dice all the vegetables into small, bite-sized pieces.
3. Step 3: Spread the crescent rolls across a cookie sheet, covering the entire surface completely.
4. Step 4: Pinch the perforations between the crescent rolls with your fingers to seal them together into one flat crust.
5. Step 5: Bake the crust according to the crescent roll package instructions until golden brown.
6. Step 6: Allow the crust to cool completely before adding any toppings. You can also cover and leave it on the countertop overnight if preparing in advance.
7. Step 7: In a medium bowl, combine softened cream cheese, sour cream, ranch dressing mix, and dill. Stir until smooth and well mixed.
8. Step 8: Spread the ranch-dill mixture evenly over the cooled crescent roll crust.
9. Step 9: Layer the chopped vegetables over the spread in this order: broccoli, cucumber, yellow bell pepper, red bell pepper, then carrots.
10. Step 10: Cut the veggie pizza into equal squares and serve immediately.

Tips & Variations

• For extra flavor, add a sprinkle of shredded cheddar or mozzarella cheese over the ranch spread before layering the veggies.
• Use other seasonal vegetables like cherry tomatoes or sliced radishes for a different twist.
• If you prefer a thinner crust, press out the crescent rolls a bit more before baking.
• Fresh herbs like parsley or chives can be added to the ranch spread for added freshness.

Storage

Store leftover veggie pizza covered in the refrigerator for up to 2 days. It’s best served fresh, but you can reheat the crust alone briefly in the oven if desired and add fresh toppings before serving again.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pizza ahead of time?

Yes, you can bake the crust a day ahead and keep it covered at room temperature. Prepare the ranch spread and chop vegetables just before assembling to keep everything fresh.

Can I use frozen vegetables instead of fresh?

Fresh vegetables work best for this recipe since they provide crunch and brightness. If you use frozen, make sure to thaw and drain them well to avoid soggy pizza.

Crescent Roll Veggie Pizza Recipe

Print Recipe

★★★★★

4.8 from 123 reviews

This Crescent Roll Veggie Pizza is a colorful, fresh, and creamy appetizer or snack that combines a flaky crescent roll crust with a tangy ranch-dill cream cheese spread and an assortment of crisp, diced vegetables. Easy to prepare and perfect for gatherings, this no-bake topping pizza offers a delightful mix of textures and flavors.

• Author: Amaya
• Prep Time: 25 minutes
• Cook Time: 12 minutes
• Total Time: 37 minutes
• Yield: 12 servings 1x
• Category: Appetizer
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dough Base

• 2 tubes of refrigerator crescent rolls

Spread

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

Toppings

• 1 small head of broccoli, cut 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. Preheat the Oven: Preheat your oven to 350°F (175°C) as directed on the crescent roll package instructions to prepare for baking the crust.
2. Prepare Vegetables: Dice all the vegetables finely—broccoli, carrots, red and yellow bell peppers, and cucumber—and set aside for assembly.
3. Assemble Crescent Roll Base: Spread the crescent rolls out evenly across a cookie sheet, covering the entire surface. Use your fingers to pinch and seal the perforations between rolls to create one solid dough base.
4. Bake the Crust: Bake the sealed crescent roll dough according to the package instructions, usually around 11 to 13 minutes or until golden brown and cooked through.
5. Cool the Crust: Let the baked crust cool completely on a wire rack. For best results, you may cover it lightly with a paper towel or plastic wrap and leave it at room temperature overnight to ensure the spread doesn’t melt.
6. Make Ranch-Dill Spread: In a medium bowl, combine softened cream cheese, sour cream, dry ranch dressing mix, and dill. Stir well until all ingredients are fully blended and smooth.
7. Spread the Base Layer: Evenly spread the ranch-dill cream cheese mixture over the cooled crescent roll crust, creating a thick, flavorful layer.
8. Add Vegetable Toppings: Top the spread evenly with the diced vegetables in this order: broccoli, cucumber, yellow bell pepper, red bell pepper, and carrots to add vibrant color and fresh crunch.
9. Serve: Cut the veggie pizza into equal squares and serve fresh as an appetizer or snack.

Notes

• Ensure the crescent roll dough is sealed well to prevent any gaps during baking.
• The crust must be completely cooled before adding the spread to avoid melting and sogginess.
• You can prepare the veggie toppings ahead of time and store them refrigerated.
• This recipe is best served fresh and can be refrigerated for up to 1 day after assembling.
• Feel free to customize the vegetables based on seasonal availability or preference.

Keywords: crescent roll veggie pizza, vegetable pizza appetizer, ranch dip pizza, vegetarian appetizer, easy party snack