Crescent Roll Veggie Pizza
This cold crescent roll veggie pizza will be your new favorite easy appetizer or snack. It's made with golden and flaky Crescent dough crust that's that's topped with a creamy ranch spread and veggies.
Servings 48
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
Below this recipe card, you'll find:
- Storage Directions
- Make-Ahead Directions