Veggie Pizza with Cream Cheese, Cheddar, and Fresh Veggies on a Buttery Crescent Roll Crust Recipe
This cold Veggie Pizza features a buttery crescent roll crust topped with a creamy ranch-flavored spread, sharp cheddar cheese, and a colorful medley of fresh vegetables. Perfect as a fresh, flavorful appetizer or light meal, it’s easy to prepare and is served chilled for a delightful combination of crisp and creamy textures.
- Prep Time: 30 minutes
- Cook Time: 10-15 minutes
- Total Time: 45 minutes
- Yield: 24 pieces 1x
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Crust
- 2 (8 oz) packages refrigerated crescent rolls
Vegetable Topping
- ½ cup finely diced red onion
- 1 yellow bell pepper, diced
- 1 red bell pepper, diced
- 1 ½ cups broccoli, finely chopped
- 1 large carrot, grated
- 1 tablespoon extra virgin olive oil
- 1 teaspoon salt (to taste)
Ranch Cream Cheese Spread
- 1 (8 oz) package cream cheese, softened to room temperature
- 1 (8 oz) container sour cream, room temperature
- ¼ cup mayonnaise, room temperature
- ½ teaspoon dried dill weed
- ½ teaspoon garlic powder
- 1 (1 oz) package Ranch Salad Dressing & Seasoning Mix
Cheese
- 2 cups shredded sharp cheddar cheese
Instructions
- Preheat and Prepare Crust: Preheat your oven to 350°F (175°C) and line a baking sheet with a silicone baking mat to prevent sticking.
- Roll Out Dough: Spread the crescent roll dough onto the prepared baking sheet. Pinch the seams together carefully to create a solid crust, then pierce the dough evenly all over with a fork to prevent bubbling during baking.
- Bake Crust: Bake the crust in the preheated oven for 10-15 minutes until it becomes cooked through and golden brown. Once baked, remove and allow it to cool completely before adding toppings.
- Prepare Veggie Topping: In a medium-sized bowl, combine diced red onion, yellow and red bell peppers, finely chopped broccoli, grated carrot, olive oil, and salt. Stir everything well to combine. Taste and adjust seasoning if needed, then set aside to allow excess moisture to be drawn out by the salt.
- Make Ranch Cream Cheese Spread: In another medium bowl, combine softened cream cheese, sour cream, mayonnaise, dried dill weed, garlic powder, and the Ranch Salad Dressing & Seasoning Mix. Using a hand mixer, blend everything until smooth and fully incorporated. Set aside.
- Assemble Pizza: Spread the ranch cream cheese mixture evenly over the cooled crescent roll crust.
- Add Cheese Layer: Sprinkle the shredded sharp cheddar cheese evenly over the ranch spread.
- Add Veggie Topping: Drain the vegetables to remove any excess liquid, then distribute them evenly on top of the cheese layer.
- Chill and Serve: Cut the pizza into squares. It can be served immediately or covered and chilled in the refrigerator for 30 minutes to 2 hours for best flavor and texture. Serve cold and enjoy!
Notes
- Use refrigerated crescent roll dough for a quick and buttery crust.
- Salting the veggies helps draw out excess moisture, preventing a soggy crust.
- Chilling the pizza before serving enhances the flavors and makes it easier to cut.
- Store any leftovers in the refrigerator for 3-4 days; this pizza is best enjoyed cold straight from the fridge.
- Refer to the recipe video for visual guidance on preparation and assembly.
Keywords: cheesy, cold pizza, crescent roll dough, veggie pizza, ranch spread, appetizer, American
