Crescent Roll Veggie Pizza
Make this cold crescent veggie pizza for an easy snack or appetizer that everyone will devour.
This pizza is made with a golden and flaky Pillsbury Crescent roll crust that’s topped with creamy ranch spread and fresh veggies.
Jump to Full Recipe Here(Please use the link above if you want to go straight to the full recipe and don’t need any helpful info about the recipe.)
Ingredients
- Pillsbury Crescent Dough Sheet
- Ranch seasoning mix packet
- Sour cream
- Cream cheese
- Small broccoli florets
- Bell pepper
- Shredded carrots
- Roma tomato
Step-By-Step Directions For Pillsbury Crescent Roll Veggie Pizza Recipe
Step 1
Unroll the crescent sheet onto a non-stick baking sheet and gently spread it out across the baking sheet. Make sure you don’t stretch the dough too much or apply a lot of pressure.
Bake the rolled-out crescent sheet.
Step 2
Mix the cream cheese, sour cream, and ranch seasoning pack in a medium bowl. Then, prepare the veggies.
Step 3
Take the pizza out of the oven and allow it to cool completely. Spoon the cream cheese mixture over the crescent roll crust.
Step 4
Spread the cream cheese mixture evenly onto the crescent roll crust.
Step 5
Place the chopped broccoli onto the pizza.
Step 6
Then, start adding the bell pepper to the pizza.
Step 7
Layer more bell pepper onto the pizza.
Step 8
Layer the shredded carrots onto the pizza.
Slice & Serve
Refrigerate until ready to serve. If you want to make 48 pieces, cut pieces eight lengthwise, then six across.
These make the perfect bize size party pieces. You can always make the slices bigger if you want.
Crescent Roll Veggie Pizza
Equipment
- Oven
- Cutting Board
- Butcher Knife
- Baking Sheet
- Medium Bowl
- Spoon
- Silicone Spatula
- Serving Tray
Ingredients
- 1 Pillsbury Crescent Dough Sheet 8oz tube
- 1 oz ranch seasoning mix packet
- ½ cup sour cream
- 4 oz cream cheese (Ends up being ½ of an 8oz packag) softened
- ¾ cup small broccoli florets, chopped ½ inch in size
- 1 medium bell pepper (We used red, but you can pick your favorite. Green won't be as sweet.) diced
- ½ cup shredded carrots
- 1 roma tomato, diced (or tomato of your choice) diced
Instructions
- Wash your veggies and chop them into small pieces, then pat them dry with a paper towel to remove excess water.
- Preheat oven to 375°
- Unroll the crescent sheet onto a non-stick baking sheet and gently spread it out across the baking sheet. Make sure you don't stretch the dough too much or apply a lot of pressure.
- Bake for 8-10 minutes in the oven until golden brown.
- Take the pizza out of the oven and allow it to completely cool.
- In a medium bowl, mix the cream cheese, sour cream, and ranch seasoning pack together until combined, then spread the mixture over the crescent sheet.
- Spread the veggies on top of the pizza evenly, and chill until ready to serve.
- If you want to make 48 slices, cut pieces eight lengthwise, then six across. These make the perfect bize size party pieces. You can always make the slices bigger if you want.
Notes
- Storage Directions
- Make-Ahead Directions
Storage Directions
The crescent roll pizza can be stored in the fridge for up to two days. Store them covered or in an air-tight container. The crust may get a little soft, but they are still tasty.
Making It In Advance
This veggie pizza is a wonderful make-ahead recipe. To make it beforehand, bake the crust and let it cool. Then, spread the cream cheese mixture on it.
Prepare the veggies and store them in a container separate from the crust. Add the veggies on top when you’re ready to serve the pizza.
