Crescent Roll Veggie Pizza is an easy-to-make appetizer or snack that’s colorful, crunchy, and always a hit! The flaky crescent roll base is topped with a tangy ranch cream cheese layer and a medley of fresh vegetables.
Recipe Rundown: What To Know
- Quick: Start to finish, this veggie pizza is ready in 30 minutes.
- Great Texture: Soft crust, creamy filling and lots of crunchy veggies!
- Simple To Make: All you need is a baking sheet, knife, and a mixing bowl.
- Crowd-Pleaser: Loved by both kids and adults alike.
- Easy Ingredients: Uses readily available, simple ingredients.
- Make-Ahead Friendly: Best made in advance — perfect for a party!
I’m always amazed at how quickly these veggie pizza bars disappear. This timeless recipe brings back fond memories of 90’s potlucks and family reunions. Whether it’s a potluck, game day party, or even a Christmas gathering, this easy appetizer recipe is always the most popular! They are perfect for balancing heartier appetizers like my grape jelly meatballs or cheesy warm spinach puffs. For a larger gathering, consider making a double batch of this veggie pizza as it is truly addictive and always goes fast!
“Made these vegetable pizza bars for a family BBQ and even the kids loved them — which is saying something, since they usually run from anything green. I made them the day before and they had the perfect soft crust and the vegetables stayed crispy!” — Brittany, busy mom, chicken wrangler, and homesteader.
Key Ingredient Notes
This is a super budget-friendly recipe — you won’t find anything listed here that’ll break the bank. Below are a few of the key ingredients with any notes or substitutions. Check the printable recipe card below for measurements!
- Crescent Rolls: The seamless sheets or rolls both work just fine, but I find it a lot easier to use the sheets. If you use the rolls, make sure to press the seams together with your fingers before baking.
- Cream Cheese: Give it time to soften to room temperature before using so it mixes together easily with the other ingredients. Regular or low-fat both work just fine, it depends on how creamy you want your filling to be.
- Mayo and Sour Cream: I like to use a combination of the two for the perfect creamy and tangy flavor once combined with the cream cheese. However, if you prefer, you can use all sour cream or all mayo instead. Or you could even lighten them up by using plain greek yogurt.
- Ranch Seasoning: Remember that we’re using the dry powdered ranch seasoning mix here, not the dressing!
- Vegetables: I like to use a medley of fresh broccoli, cauliflower, and carrots. Do NOT use frozen veggies that have been thawed — the texture will be all wrong!
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Tips For Making Crescent Roll Veggie Pizza
After rinsing your veggies, make sure to pat them dry to prevent any excess moisture on the pizza as it can make it soggy. Important Tip: Make sure to allow the baked crust to cool completely before adding the cream cheese spread to prevent it from melting. If you need to speed this process up, feel free to pop the crust in the fridge or freezer for a few minutes.
Keep in mind that this veggie pizza will need to chill in the fridge for a few hours before serving. This helps the crust to become softer as it melds with the cream cheese mixture. It also makes it much easier to cleanly slice the bars as the cream cheese mixture will firm up once chilled. Below is a quick step-by-step recipe overview, please scroll down to the printable recipe card for full instructions.
Frequently Asked Questions
Sure! I would stick with a savory cream cheese, like chive, jalapeño, dill, or garden vegetable. Adding the dry ranch seasoning at the end, to taste.
Absolutely! Use any of your favorite fresh vegetables that you enjoy raw, like radishes, cucumbers, bell peppers, etc. Just ensure they are chopped into small, manageable pieces.
A large, sharp knife or a rolling pizza cutter works best. For cleaner edges, wipe the blade clean between cuts.
I have prepared them up to 24 hours in advance and they have held up great! Just make sure you wrap them tightly and keep them chilled until serving time. I find they taste the freshest when sliced within a few hours of serving, so the crescent dough crust stays soft.
Yes, I have seen them served this way at a few potlucks over the years! Just sprinkle on a little shredded cheddar cheese, or crumbled feta or goat cheese, on top with the veggies.
Crescent Roll Veggie Pizza Recipe
Ingredients
- 1 (8 oz) can crescent rolls or crescent sheets
- 8 oz cream cheese, softened
- ½ cup mayo
- ½ cup sour cream
- 1 oz dry ranch seasoning mix, or about 3 tablespoons
- 2 cups chopped broccoli florets
- 2 cups chopped cauliflower florets
- 2 cups chopped carrots
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Instructions
- Heat oven to 375°F. Spray a 13×9 pan with non-stick spray. Unroll crescent rolls and place dough in prepared pan and press it into shape. You might have to mess with it a little to get it to fit, but it will fit with a little pressing to the edges. If using regular crescent rolls, be sure to use your fingers to seal the perforated edges.
- Bake for 13 to 15 minutes or until golden brown. Set aside to cool for at least 10 minutes, until just slightly warm and no longer hot to the touch.
- While crust is cooling, in large bowl with a hand mixer or spoon, beat the cream cheese until it is smooth and creamy. Add in the mayo, sour cream, and dry ranch seasoning mix, stirring until well combined.
- Spread cream cheese mixture evenly over the crust and top with the chopped veggies. Cover and refrigerate for at least 30 minutes, or until ready to serve. When ready to serve, cut into squares with a sharp knife or a pizza cutter.
Notes
Video
Nutrition
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More Easy Appetizer Recipes To Try
- If you love ranch and crescent rolls together, make sure to also check out my cheesy ranch pigs in a blanket!
- Hot spinach dip is always a win, but you also can’t go wrong with this classic spinach and artichoke dip.
- Looking for more handheld, easy-to-grab apps? This baked ham and cheese slider recipe is always a crowd favorite… Or try my turkey sliders instead!
- Using a crockpot makes serving warm appetizers easy for a party, so I always like to make a batch of buffalo chicken meatballs or crockpot bbq meatballs!
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Oh, My, God! Thank you SO MUCH for this recipe! I had this a long time ago, but couldn’t remember what all was in it or how to make it. You would think this simple recipe would be everywhere, but I have been looking for it FOR 10 YEARS! I am over the moon. Again, thank you SO MUCH – this will be a staple appetizer on our Thanksgiving table from this point forward.
To anyone who is debating whether to try this, DO IT! The sum is much greater than the parts. The key is to finely chop the veggies.
Wisconsin native here, we also call this veggie pizza – this dish is a staple at every party and potluck!!
I’m personally not a fan of mayo. I usually mix one bar of cream cheese with a 16oz container of sour cream with a packet of hidden valley ranch. You’ll have leftover dip if you do it that way. I also use two tubes of crescent rolls per cookie sheet, gonna try it with one!
Also, not sure if this is just a Wisconsin thing but we put shredded cheddar cheese on top of it. But then again, we put cheese on everything… lol!
I also tend to get creative with any veggies I have in the fridge… tomatoes, peppers, onions, green onions, and radishes are some of my favorite veggies to add. I’ve even tried snap peas, jalapeño, and cucumbers for something different. A sprinkle of red pepper flakes, garlic, or hot sauce can be good if that’s your thing.
If you want to make this fancy, you can cut your crescent rolls in smaller squares and bake them in a cupcake pan to create a small individual sized veggie pizza cup. I would definitely use a good processor for the veggies in that case.
Also, I tend to press down the veggies a bit once I have my pizza assembled to make it easier to eat.
This is a good dish to prep in advance! You can prep parts individually then assemble day of.
My mom has made these for years and they’re always a hit at parties! She calls it Veggie Pizza and she puts the veggies in the food processor so they’re very finely chopped and just spreads them over the ranch dip layer. So yummy!!!
Didn’t you mean two .5 oz. packets of ranch mix rather than two .05 oz. packets?
I grew up calling this veggie pizza and I LOVED it as a kid. When we would go to parties and I saw it on the table I would fill up my plate with squares!
This would make a fabulous addition to any picnic or potluck! I bet it would be the first thing to go!
I’d never seen these before now! What a fun idea. And they use crescent rolls?! One of my favorite things. Ever!
My mother in law makes something similar, and they’re SO tasty!!!
I do remember these, they are so freaking good! I haven’t seen them for years. Now I have to go and make some! 🙂
I can imagine how delicious these are!
I have never had one of these before and I am going to say right now that it will change starting today! They look so good!
Where I’m from (SW Ohio), we call this “Veggie Pizza”. 🙂
Can you believe I’ve never had these either?? OMG!! These look so SO good. All those crunchy veggies on top!!!!