Classic Cold Crescent Roll Veggie Pizza

This post may contain affiliate links. Please read my disclosure.

This Crescent Roll Veggie Pizza is the classic appetizer recipe that was at every party back in the day. We need to bring this back because it's still SO GOOD! An easy peasy crust made with crescent roll dough, a cool and creamy ranch dressing base topped with lots of fresh veggies and cheese. What's not to love? A veggie lover's dream appetizer!

closeup of square of cold crescent roll veggie pizza on a yellow plate

Jump to:

⏲️ Why you need to make this Crescent Roll Veggie Pizza
🥘 Ingredients
🍽 Equipment
🔪 Step By Step Instructions
📋 Veggie Pizza Recipe Tips
🥘 Storage and leftovers
💭 FAQs
🥗 Other amazing appetizer recipes for you to try
📋 Recipe

⏲️ Why you need to make this Crescent Roll Veggie Pizza

If you have a party on the horizon, and you're tasked with bringing an appetizer to share...this is for you! Easy (the hardest part is chopping the veggies) and no bake. (Well mostly...you do need to bake the crust, but after preparing the pizza...there is no baking!)

This is also something that is generally loved by most people, and usually goes pretty quickly. There's no weird ingredients to scare anyone off!

🥘 Ingredients

crescent roll dough - this is the dough that comes in the long tubes in the refrigerated section. It tears apart into triangles, but we will just lay it flat on a baking sheet and press it together to get a pizza like dough.
cream cheese - plain, not flavored. You don't want a flavored cream cheese to interfere with the ranch dressing flavor.
sour cream
ranch dressing mix packet - I prefer the Hidden Valley brand over any of the others. I just feel it has the best true ranch flavor.
shredded cheddar cheese - I did use pre-shredded cheese here to save time, but for the best flavor and texture, get a block and shred it yourself. The pre-shredded bags have extra additives to keep the cheese from sticking together.
chopped vegetables - my favorites that I use are broccoli, cauliflower, tomatoes and green onions. You can use any veggies that you want though. Be creative!

🍽 Equipment

baking sheet - these are the baking sheets I use. Nothing fancy, but they do the job well. They are 20" x 12".
mixing bowl - any small mixing bowl will work, but I've linked to these mixing bowls before because they are so darn cute!
silicone spatula - OXO is one of my favorite kitchen brands to use and these silicone spatulas are so handy in the kitchen for so many things.
knife - this is the knife I use primarily in my kitchen. I've had it for at least 10 years so far.
cutting board - I like bamboo cutting boards for vegetables and this one is reasonably priced.
cheese grater - this is another OXO item. The catcher at the bottom is nice, but doesn't hold a lot.
cutting/serving spatula - aaaand another OXO item. This cutting and serving spatula will cut the pizza and it's the perfect size to slip under the small pieces for easy removal.

🔪 Step By Step Instructions

Preheat the oven according to the instructions on the crescent roll dough package.

You do not need to oil or grease the pan if it is non-stick like the one I'm using. If you don't have a non-stick pan, spray the pan with cooking spray.

Unroll the crescent dough, and spread out on the pan in one even layer, pressing each square together to get one combined piece of dough. It doesn't need to be perfect, just don't leave any open holes.

Bake according to the instructions on the crescent roll dough package.

crescent roll dough spread on baking sheet pan

The next step is to mix the cream cheese, sour cream and ranch dressing mix together.

Spread the mixture evenly over the baked crescent roll dough.

mixing cream cheese, ranch dressing mix and sour cream in bowl

spreading ranch dressing mixture onto baked crescent roll dough

Chop all veggies into small fingertip-size pieces. I like the veggies smaller since it's easier to eat over having large pieces that might be hard to bite into. It also makes it easier to cut and serve.

Start by topping the pizza with the vegetables in a uniform and evenly distributed layer. I started here with broccoli.

ranch dressing mix is spread on dough and ready to be topped with veggies

Next, I added tomatoes, and then cauliflower.

Last, I added the green onions and the cheddar cheese.

📋 Veggie Pizza Recipe Tips

Leave the cream cheese out of the refrigerator an hour or two before making the pizza. It will be much easier to mix with the sour cream and ranch dressing mix.
To save time, buy pre-washed and pre-cut veggies. You'll need to chop them a little more to get them smaller, but this still saves a lot of the prep work if you're short on time.
Although I prefer the taste of cheese you shred yourself, pre-shredded cheese will also save you a little bit of time

🥘 Storage and leftovers

If you have leftovers (which might be a rare thing!) store the cut pieces in a plastic or glass storage container lined with paper towels. The paper towel will help to absorb some of the moisture.

The pizza doesn't last more than a day or two in the fridge, as the crust will tend to become soggy.

extreme close up of a square of cold vegetable pizza

💭 FAQs

Can I use ranch dressing from a bottle?

I would not use the pre-made ranch dressing, as it will make the creamy base way too wet and will end up making the crust soggy. I always use the packet of ranch dressing mix.

Can I make this Crescent Roll Veggie Pizza in advance?

I would not make the pizza more than a few hours in advance. Again, the crust getting soggy is the main issue with this recipe. What you can do, is prep and chop all of the veggies and shred the cheese, and mix the ranch dressing base. Once you have all of that leg work done, all you'll need to do is bake the dough and quickly throw the toppings on.