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!

slices of crescent roll veggie pizza on a wooden cutting board.

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 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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Ingredients

ingredients for crescent roll veggie pizza on a white table.
  • 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.
  • 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!

uncooked crescent roll dough on a sheet pan.

Bake the dough for 11–12 minutes in a 350°F oven, or until lightly golden brown on top.

cooked crescent roll dough on a sheet pan.

Allow the dough to cool completely.

While the dough is cooling, chop the veggies and make the cream cheese spread.

Combine the cream cheese, mayonnaise, and ranch dressing mix in a large bowl. Mix on high with a hand mixer until light and fluffy.

cream cheese spread in a glass bowl with a hand mixer.

Spread the mixture onto the cooled dough. I like using an offset spatula to spread it evenly.

hand spreading cream cheese onto dough with an offset spatula.

Then, add the veggies! The key is to chop the veggies into very small pieces—about one-quarter to one-half inch in size.

chopped veggies and shredded cheese on a pizza.

In addition to veggies, I also added pitted and sliced black olives (from a can, drained) and shredded colby jack cheese.

Then, the Crescent Roll Veggie Pizza is ready to serve!

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.

Topping ideas

Use your favorite veggies for the toppings for Crescent Roll Veggie Pizza. I chose chopped grape tomatoes, carrots, cauliflower, broccoli, yellow bell pepper, and green onions.

In addition, I used pitted and sliced black olives and shredded colby jack cheese.

diced veggies in ramekins.

Here are a few more ideas to change it up:

  • green, red, or orange bell pepper
  • chopped red onion
  • radishes (diced or matchsticks)
  • purchase shredded carrots instead of chopping them
  • fresh green peas
  • fresh corn kernels (from corn on the cob; no need to cook them)
  • fresh chopped herbs like parsley, basil, or dill
  • another type of shredded cheese such as cheddar or pepper jack
edge of crescent roll veggie pizza on a wooden board

Frequently Asked Questions

Can I use pizza dough instead of crescent rolls?

You can substitute one can of refrigerated pizza dough in place of the crescent rolls. Bake it according to package directions. The pizza will not be as large, so you may not need all of the cream cheese mixture.

Can I make vegetable pizza ahead of time?

Crescent Roll Veggie Pizza is best served within a few hours of making it. However, you can chop all of the veggies and prepare the cream cheese mixture in advance. Refrigerate everything until you’re ready to bake the crust and assemble the pizza.

Can I substitute sour cream for mayonnaise?

Yes, substitute an equal amount of sour cream in place of the mayonnaise. You can also use full-fat Greek yogurt in place of the mayonnaise.

hand holding a slice of crescent roll veggie pizza.

Serving suggestions

Crescent Roll Veggie Pizza is best served within a few hours of making it. Any leftovers can be stored in the refrigerator, but the crust will get soft as the pizza sits in the refrigerator.

To serve the pizza, I like cutting it into squares or even triangles if you’re feeling fancy!

It’s a nice addition to a spread of appetizers like Chicken Salad in Puff Pastry Cups or Cucumber Sandwiches.

Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ rating and/or comment below!



📖 Recipe

crescent roll veggie pizza on a wooden cutting board.

Crescent Roll Veggie Pizza

Published by Kate
This easy cold appetizer is perfect for a potluck or a light lunch!
5 from 1 vote
Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes
Course Appetizer
Cuisine American
Servings 18 servings
Calories 191 kcal

Ingredients
  

  • 2 (8 oz) cans crescent rolls
  • 12 oz cream cheese, softened
  • 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.

Notes

Substitute your favorite veggies for this, such as different colors of bell peppers, radishes, red onion, corn kernels (from corn on the cob), or even fresh herbs for the top. 
You can substitute sour cream for the mayonnaise, if you’d like. 
This recipe is best enjoyed on the same day that it’s made. Refrigerate any leftovers (the crust will get soft in the refrigerator, however). 

Nutrition

Calories: 191kcalCarbohydrates: 14gProtein: 4gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 25mgSodium: 438mgPotassium: 128mgFiber: 1gSugar: 4gVitamin A: 482IUVitamin C: 27mgCalcium: 58mgIron: 1mg
Keyword veggie pizza
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