Yield: 15 Squares
Crescent Roll Veggie Pizza Recipe
This Crescent Roll Veggie Pizza is an easy-to-make appetizer with a tangy ranch cream cheese layer and crunchy fresh vegetables sprinkled on top.
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 13x9 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
How to Store: Store leftovers in an airtight container in the refrigerator for up to 2 days. To keep the crust from getting soggy, you can place a paper towel underneath the slices to absorb any excess moisture. It's best enjoyed cold, so no reheating is necessary.
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Nutrition
Serving: 1 square, Calories: 192kcal, Carbohydrates: 11g, Protein: 2g, Fat: 16g, Saturated Fat: 6g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 3g, Trans Fat: 0.01g, Cholesterol: 23mg, Sodium: 377mg, Potassium: 164mg, Fiber: 1g, Sugar: 4g, Vitamin A: 3182IU, Vitamin C: 18mg, Calcium: 37mg, Iron: 0.4mg