Veggie Crescent Roll Pizza with Cream Cheese and Ranch Recipe
This Veggie Pizza features a delicious refrigerated crescent roll crust topped with a creamy ranch and dill cheese spread, layered with fresh, crisp vegetables like broccoli, cauliflower, carrots, bell peppers, black olives, and green onions. It’s a refreshing and easy-to-make appetizer or snack that combines a flaky base with a flavorful veggie topping, perfect for gatherings or light meals.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 12 servings
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Crust
- 2 tubes refrigerated crescent rolls
Cheese Spread
- 8 ounces cream cheese, softened
- 1/2 cup sour cream
- 1 package dry ranch seasoning packet (approximately 1 oz)
- 1 teaspoon dried dill weed
Vegetables
- 1 cup broccoli, chopped
- 1 cup cauliflower, chopped
- 1/2 cup carrot, chopped
- 1/2 cup bell peppers, chopped
- 1/3 cup black olives, sliced
- 2 green onions, sliced
- 1/2 cup shredded cheese (cheddar or your favorite)
Instructions
- Prepare the crust: Spread the crescent roll dough evenly in a greased 10×15 inch rimmed baking sheet. Poke the dough several times with a fork to prevent air bubbles from forming during baking. Bake in a preheated oven at 375°F (190°C) for 10 minutes until the crust is lightly golden. Remove from oven and set aside to cool completely.
- Make the cheese spread: In a medium mixing bowl, combine the softened cream cheese, sour cream, dry ranch seasoning packet, and dried dill weed. Use a hand mixer or spoon to beat the mixture until smooth and creamy, ensuring all ingredients are well incorporated.
- Prep the vegetables: While the crust cools, thoroughly wash and finely chop the broccoli, cauliflower, carrots, bell peppers, black olives, and green onions to ensure they are ready for layering.
- Assemble the veggie pizza: Evenly spread the creamy ranch and dill cheese mixture over the cooled crescent roll crust. Layer the chopped vegetables carefully, starting with broccoli and cauliflower, then carrots, bell peppers, olives, and green onions. Sprinkle the shredded cheese evenly over the top for added flavor and texture. Optionally, garnish with a little extra dried dill.
- Serve: Serve the veggie pizza immediately for the freshest texture, or cover and refrigerate until ready to serve. The pizza can be enjoyed cold or at room temperature as a tasty snack or appetizer.
Notes
- For variations, add additional vegetables such as mushrooms, tomatoes, or cucumbers. If using tomatoes or cucumbers, add them just before serving to prevent sogginess.
- For a richer base, substitute mayonnaise for the sour cream in the cheese spread.
- Use a spreadable cheese as a shortcut to make the base instead of mixing your own cream cheese spread.
- Substitute biscuit dough for the crescent roll dough to change the crust texture.
- Use any favorite shredded cheese or omit the cheese if you prefer a lighter topping.
- Replace dried dill with fresh dill for a more vibrant herb flavor.
