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The flaky crust and creamy ranch dip topped with fresh, crisp vegetables make this the perfect appetizer for your next party. You don’t want to miss out on this veggie pizza!
Crescent Roll Veggie Pizza
This DELICIOUS appetizer is made with a flaky crescent roll crust that is baked to a golden brown and then topped with a creamy ranch and dill dip. Fresh vegetables are then finely diced and scattered evenly across the creamy dip. The final touch is the shredded cheddar which is then sprinkled over the pizza. The creamy ranch and dill dip adds the PERFECT combination of flavor with the veggies. Your crowd will absolutely LOVE this simple appetizer!
A different twist on your typical veggie and dip tray, this appetizer is always a crowd FAVORITE! I love bringing this dish to parties, but to get a square of it you will have to act quickly as it seems to quickly disappear. Something about veggies in this combination with the creamy dill dip and the crust make this more appealing than the standard veggie tray. It seems veggie trays often have a lot left over, but this is not the case for this YUMMY veggie pizza. Even kids will love having veggies this way.
How to Make Crescent Roll Veggie Pizza
Start by preheating the oven to 350°F.
Spread the crescent rolls out to cover an entire cookie sheet and seal the perforations by pinching them shut with your fingers.
Bake according to the time on the crescent roll package instructions. Allow to cool completely once done cooking.
While the crust is baking, dice all of the vegetables including broccoli, red pepper, yellow pepper, and cucumber into small pieces.
Mix cream cheese, sour cream, ranch seasoning, and dill in a medium-sized bowl. Next, spread the cream cheese mixture over the cooled crescent roll crust.
Spread the diced veggies and carrots evenly across the pizza and top with shredded cheddar. Finally, cut into squares and enjoy.
Refrigerate any leftovers for up to 3 days.
What Vegetables go on Veggie Pizza
Veggie pizza can have any combination of your favorite fresh vegetables or whatever you have on hand. Broccoli, red bell pepper, yellow pepper, cucumber, and shredded carrots are a good combination and make the appetizer colorful and appealing to the eye. Some other options to try are diced tomatoes, cauliflower, radishes, zucchini, red onions, or red cabbage.
Crescent Roll Veggie Pizza
The flaky crust and creamy ranch dip topped with fresh, crisp vegetables make this the perfect appetizer for your next party.
- 2 tubes crescent rolls
- 1 8 ounce package of cream cheese (softened at room temperature)
- 1/3 cup sour cream
- 1 package dry ranch salad dressing mix
- 2 tbsp dill
- 1 small head of broccoli (cut in small pieces)
- 1/2 red bell pepper (diced)
- 1/2 yellow bell pepper (diced)
- 1/2 English cucumber (diced)
- 3/4 cup shredded carrots
- 1 cup shredded cheddar cheese
Preparation Steps:
Preheat oven to 350° F.
Spread the crescent rolls out to cover an entire cookie sheet. Seal the perforations by pinching them shut.
Bake according to the time on the crescent roll package instructions. Allow to cool completely.
Dice all of the vegetables into small pieces.
Mix cream cheese, sour cream, ranch seasoning, and dill in a medium-sized bowl.
Assemble Pizza:
Spread the cream cheese mixture over the cooled crescent roll crust.
Spread the diced veggies and carrots evenly across the pizza.
Top with shredded cheddar.
Cut into squares and enjoy.
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