Crescent Roll Veggie Pizza Recipe

5 from 1 vote

This Crescent Roll Veggie Pizza is an easy appetizer and classic recipe that’s perfect for serving at parties or even for a light lunch. It starts with a crescent roll crust that is baked until golden brown and topped with a cream cheese and ranch spread followed by an assortment of fresh veggies.

Prep Time15

Cook Time25

Total Time40

Course: Appetizer, Main Course

Cuisine: American

Servings: pieces

Calories: 134kcal

Author: The Carefree Kitchen

Ingredients

2 cans Pillsbury Crescent Roll Dough

Creamy Ranch Sauce for Cold Veggie Pizza

8 ounces Cream Cheese room temperature
8 ounces Sour Cream low fat works great
2 Tablespoons Ranch Dressing Seasoning Mix or 1 package Hidden Valley Ranch Powder

Toppings for Veggie Pizza

½ cup Red Bell Pepper diced into ¼" pieces
½ cup Yellow Bell Pepper diced into ¼" pieces
½ cup Orange Bell Pepper diced into ¼" pieces
½ cup Cherry Tomatoes quartered
¾ cup Shredded Carrots
¾ cup Broccoli Florets cut into ½" pieces
½ cup Green Onions sliced
¼ cup Red Onion sliced thin
¾ cup Black Olives sliced

Instructions

Preheat oven to 350 degrees F.
Unroll 2 packages of crescent roll dough onto a large baking sheet (13" by 18"). Use your fingers to pinch the perforations on the crescent rolls to seal together. Make a slight ridge around the edges of the dough to form a crust.
Bake in the preheated oven for about 25-30 minutes, or until the crust is golden brown on the bottom.
Remove from the oven and let it cool while you prepare the remaining ingredients.
In the bowl of a stand mixer, add the room temperature cream cheese, sour cream, and ranch dressing powder. Beat with the whisk attachment until light and fluffy, then use an offset spatula to spread the mixture evenly over the cooled crescent roll dough.
Top with your prepared bell peppers, cherry tomatoes, shredded carrots, broccoli florets, green onions, red onions, and black olives.
Cut into 24 squares and serve cool. Enjoy!

Video

Nutrition