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Crescent Roll Veggie Pizza Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://amayaharis.com/crescent-roll-veggie-pizza-recipe/