Description
This Crescent Roll Veggie Pizza is a quick and easy appetizer featuring a buttery crescent roll crust topped with a creamy ranch-flavored cheese spread and a colorful mix of fresh vegetables. Perfect for parties or a light snack, it combines crunchy veggies and melty cheese on a flaky crust.
Ingredients
Scale
Crust
- 2 cans crescent rolls
Cheese Spread
- 12 ounces cream cheese
- 3/4 cup sour cream
- 1 package Ranch dressing powdered dressing
Toppings
- 1 cup shredded cheddar cheese
- 3/4 cup shredded carrots
- 3/4 cup chopped broccoli florets
- 3/4 cup finely diced green and red peppers
- 3/4 cup sliced black olives
- 3/4 cup sliced green onions
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly spray a cookie sheet or jelly roll pan with non-stick cooking spray to prevent sticking.
- Prepare Crescent Roll Crust: Remove the crescent roll dough from the cans and press it evenly onto the prepared cookie sheet, sealing all the perforations with your fingers to form a solid crust. Bake according to package instructions, usually about 10-12 minutes, until golden brown. Remove from the oven and allow it to cool completely.
- Make Cheese Spread: While the crust is cooling, combine cream cheese, sour cream, and the Ranch dressing powder in a bowl. Stir until the mixture is smooth and well blended.
- Assemble the Pizza: Using a knife or spatula, evenly spread the ranch cheese mixture over the cooled crescent roll crust. Top with shredded carrots, chopped broccoli, diced green and red peppers, black olives, and green onions, pressing them lightly into the cheese mixture. Finish by sprinkling shredded cheddar cheese evenly over the top.
- Serve: Slice into 12 pieces and serve immediately. Enjoy this fresh, flavorful veggie pizza as a snack or appetizer.
Notes
- You can customize the veggie toppings to your preference or based on what’s in season.
- For a spicier kick, add a sprinkle of crushed red pepper flakes to the cheese mixture.
- Make sure the crescent roll crust is completely cooled before spreading the cheese mixture to prevent it from melting and becoming watery.
- This recipe is best served fresh but can be stored covered in the refrigerator for up to 2 days.
