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Veggie Pizza

Veggie Pizza

This veggie pizza is a crispy crescent roll crust topped with ranch sauce and crunchy colorful vegetables. An easy holiday appetizer that's perfect for serving a crowd!
Course Appetizer
Cuisine American
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 12
Calories 206kcal
Author Sara Welch


  • 2 8 ounce cans crescent rolls
  • 12 ounces cream cheese softened
  • 1/2 cup sour cream
  • 1 packet Hidden Valley® Original Ranch® Dip Mix
  • 3/4 cup shredded carrots
  • 1 cup diced bell peppers red, yellow or a combination
  • 1 cup chopped broccoli raw or lightly steamed
  • 1/4 cup sliced green onions
  • cooking spray


  • Preheat the oven to 375 degrees. Coat a sheet pan with cooking spray.
  • Unroll the crescent dough and press it into the bottom of the sheet pan in an even layer.
  • Bake for 15 minutes or until golden brown. Cool completely.
  • In a small bowl, mix together the cream cheese, sour cream, and Hidden Valley Dip Mix.
  • Spread the ranch mixture evenly over the crust. Top with carrots, bell peppers, broccoli and green onions. Cover the pan with Glad Press’n Seal food wrap. Chill for one hour, then cut into squares and serve.



Calories: 206kcal | Carbohydrates: 20g | Protein: 3g | Fat: 14g | Saturated Fat: 9g | Cholesterol: 30mg | Sodium: 448mg | Potassium: 47mg | Sugar: 5g | Vitamin A: 375IU | Vitamin C: 0.1mg | Calcium: 35mg | Iron: 0.7mg