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+ servings
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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