Veggie Pizza

This veggie pizza is a crispy crescent roll crust topped with ranch sauce and crunchy colorful vegetables. An easy appetizer that's perfect for serving a crowd!

Course Appetizer

Cuisine American

Prep Time 20

Cook Time 15

Total Time 35

Servings

Calories 206kcal

Author Sara Welch

Ingredients

2 8 ounce cans crescent rolls
12 ounces cream cheese softened
1/2 cup sour cream
1 packet 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

Instructions

Preheat the oven to 375 degrees F. 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. Alternatively you can use a rolling pin to roll it into a rectangle.
Bake for 15 minutes or until golden brown. Cool completely.
In a small bowl, mix together the cream cheese, sour cream, and ranch dip mix.
Spread the ranch mixture evenly over the crust.
Top with carrots, bell peppers, broccoli and green onions. Cover the pan with plastic wrap. Chill for one hour, then cut into squares and serve.

Video

Notes

You can use crescent roll sheets or triangles, both will work well. Just be sure to keep the dough in one piece as you unwrap it.
Any color bell peppers will work. I use red and yellow because I like the color combination, but green and orange will also work. Just be aware that green peppers are not as sweet as red, yellow and orange peppers.
Veggie pizza will stay fresh in the refrigerator for up to 2 days.

Nutrition