Crescent Roll Veggie Pizza
Crescent Roll Veggie Pizza is an easy cold appetizer that your guests will love. Customize the toppings with your favorite veggies!
Featured Comment:
“This is one we bring to parties often! Always a hit!” -Sheila
Ever had this Crescent Roll Veggie Pizza at a potluck?
It was at a potluck where I first tried it, and I was hooked. It’s a cold veggie pizza, made with crescent roll dough, a cream cheese ranch spread, and lots of fresh veggies.
The combination of flavors and textures works beautifully, and it makes plenty for sharing!
And it’s entirely customizable. Don’t like olives? Leave them out. Love bell peppers? Add extra. Whatever you put on top is up to you. Check out some ideas for customizing the pizza below!
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What You’ll Need
- The base of the pizza is two cans of crescent roll dough. I used the original version.
- A mixture of cream cheese and mayonnaise combine with a packet of ranch seasoning mix to make the “sauce” for the pizza (it’s really more of a spread).
- Veggies go on top! I used chopped grape tomatoes, carrots, cauliflower, broccoli, yellow bell pepper, and green onions. Use what you like.
- Shredded cheese and olives are the finishing touch on top.
How to make crescent roll veggie pizza
Start by unrolling both cans of crescent roll dough onto a half sheet pan. Press the two pieces of dough together gently with your hands.
It doesn’t have to be perfect—you’re going to cut it into slices later anyway!
Bake the dough until lightly golden brown on top and allow to cool completely.
While the dough is cooling, chop the veggies and make the cream cheese spread by combining the cream cheese, mayonnaise, and ranch dressing mix in a large bowl. Mix on high with a hand mixer until light and fluffy.
Spread the mixture onto the cooled dough. I like using an offset spatula to spread it evenly.
Then, add the veggies! The key is to chop the veggies into very small pieces—about one-quarter to one-half inch in size.
In addition to veggies, I also added pitted and sliced black olives (from a can, drained) and shredded colby jack cheese.
Keys to success
- Drain any particularly watery vegetables on a paper towel before adding them to the pizza. In this case, I cut grape tomatoes into quarters and let them sit for a few minutes on a paper towel before adding them to the top.
- The crescent roll crust has to be completely cool. If it’s the least bit warm, the cream cheese spread will melt on top.
- Serve the pizza on the same day that you make it. The crescent roll dough will start to get soft after being stored in the refrigerator.
📖 Recipe
Crescent Roll Veggie Pizza
Ingredients
- 2 (8 oz) cans crescent rolls
- 12 oz cream cheese, softened
- ⅓ cup mayonnaise
- 1 package ranch dressing mix (such as Hidden Valley)
- Assorted vegetables: broccoli, cauliflower, bell pepper, carrots, grape tomatoes, olives, green onion (about 5–6 cups total once chopped)
- ½ cup colby jack cheese
Instructions
- Heat oven to 350°F. Unroll each tube of crescent rolls, and place side by side on a sheet pan. Pinch the two pieces of dough together to create one large piece of dough. Bake for 11–12 minutes, or until very light brown on top. Let cool.
- While the dough is cooking and cooling, finely chop the vegetables into ½ inch pieces. Place any watery vegetables (such as tomatoes) onto a paper towel to drain.
- In a large bowl, combine the cream cheese, mayonnaise, and ranch dressing mix. Beat with a hand mixer until smooth and creamy.
- Spread the cream cheese mixture over the cooled crescent dough. Top with the finely chopped vegetables and cheese.
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