Veggie Pizza is a classic appetizer recipe that’s packed with the best flavors! Buttery crescent rolls topped with flavored cream cheese, chopped fresh vegetables, and finely shredded cheese… it’s a party staple that’s sure to be a hit!

There are some appetizers you just expect at every party… and for me, Veggie Pizza is one of them. I’m not sure if it’s a midwest thing or an everywhere thing, but either way… it’s one of my all time favorites.

There’s something about the soft, buttery crust combined with the flavored cream cheese that’s just SO yummy. And when you top it with fresh veggies and shredded cheese? It hits all the right notes.

Of course, if you search the internet there are tons of Crescent Roll Pizza recipes. (I’m not claiming this is anything new!) But. I am completely convinced that this is the BEST VEGGIE PIZZA recipe of all! It has just the right amount of creaminess and comfort, combined with just the right amount of freshness and flavor. I’ve spent a lifetime eating it… I should know!

Best of all, it’s a recipe that’s easy to tweak according to your specific tastes, which is always a win in my book! And if you have picky eaters? Let everyone top their own square! Seriously. Have you ever met a more delicious (or accommodating) appetizer? I think not. Enjoy!

Ingredients

• 2 tubes refrigerated crescent rolls
• 8 ounces cream cheese, softened
• 1/2 cup sour cream
• 1 package dry ranch seasoning packet
• 1 teaspoon dried dill weed
• 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
• 1/2 cup shredded cheese
• 2 green onions, sliced

Instructions

Bake the crust – spread the crescent roll dough in a greased 10×15 inch rimmed baking sheet. Poke several times with a fork to prevent bubbles. Bake at 375° for 10 minutes. Remove from oven and set aside to cool.

Mix the base – combine the cream cheese, sour cream, ranch dressing mix, and dill weed in a medium mixing bowl. Use a hand mixer to beat until smooth and creamy.

Prepare the veggies – wash & finely chop the veggies while the crust cools.

Assemble the pizza – spread the cream cheese mixture evenly over the cooled crust. Add the veggies one layer at a time. Garnish with additional dried dill as desired.

Serve – serve immediately or cover and refrigerate until ready to serve.

Recipe variations

• Add additional vegetables, such as mushrooms, tomatoes, or cucumbers (*if adding tomatoes or cucumbers, wait until you’re ready to serve it)
• For a richer base, substitute mayo for the sour cream
• Use a spreadable cheese as the base instead of making your own
• Substitute biscuit dough for the crescent dough
• Use any of your favorite shredded cheese OR omit the cheese altogether
• Use fresh dill in place of dried dill

Make-ahead & storage tips

Crescent Roll Pizza is easy to make in advance, and it stores well too! Here are some make-ahead tips:

• Pre-bake the crust and cover with foil for up to 24 hours
• Mix the cream cheese base and store in the refrigerator until ready to use
• Chop the vegetables and store them in separate containers in the refrigerator until ready to use
• Assemble the entire pizza and store it in the refrigerator, covered, for up to 24 hours before serving

Leftovers also keep well in the fridge. Just be sure to keep them tightly covered and use them within 3-4 days.

Related recipes

• Veggie Pizza Dip
• Cobb Crescent Roll Pizza
• Greek Veggie Pizza 
• Caprese Crescent Rolls
• Bacon Cheddar Ranch Pinwheels
• Spinach Dip
• Bacon Blue Cheese Dip

Crescent Roll Veggie Pizza

Yield: 24

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Veggie Pizza is a classic appetizer recipe that's packed with the best flavors! Buttery crescent rolls topped with flavored cream cheese, chopped fresh vegetables, and finely shredded cheese, it's a party staple and sure to be a hit!

Print

Ingredients

• 2 tubes refrigerated crescent rolls
• 8 ounces cream cheese, softened
• 1/2 cup sour cream
• 1 package dry ranch seasoning packet
• 1 teaspoon dried dill weed
• 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
• 1/2 cup shredded cheese
• 2 green onions, sliced

Instructions

1. Spread the crescent roll dough in a greased 10x15 inch rimmed baking sheet. Poke several times with a fork to prevent bubbles. Bake at 375° for 10 minutes. Remove from oven and set aside to cool.
2. In a medium mixing bowl, combine the cream cheese, sour cream, ranch dressing mix, and dill weed. Use a hand mixer to beat until smooth and creamy.
3. Wash & finely chop the veggies while the crust cools.
4. Spread the cream cheese mixture evenly over the cooled crust. Add the veggies one layer at a time. Garnish with additional dried dill as desired.
5. Serve immediately or cover and refrigerate until ready to serve.

Notes

Recipe variations:

• Add additional vegetables, such as mushrooms, tomatoes, or cucumbers (*if adding tomatoes or cucumbers, wait until you're ready to serve it)
• For a richer base, substitute mayo for the sour cream
• Use a spreadable cheese as the base instead of making your own
• Substitute biscuit dough for the crescent dough
• Use any of your favorite shredded cheese OR omit the cheese altogether
• Use fresh dill in place of dried dill