Crescent Roll Veggie Pizza
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!
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Servings: 24
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
- 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.
- 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.
- Wash & finely chop the veggies while the crust cools.
- 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 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