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Classic Cold Crescent Roll Veggie Pizza

This 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!
Course Appetizer
Cuisine American
Prep Time 20 minutes
Cook Time 13 minutes
Total Time 33 minutes
Servings 16 servings
Calories 248kcal
Author Teri
Cost $20

Equipment

  • baking sheet
  • mixing bowl
  • silicone spatula
  • 8-inch Chef's Knife
  • Extra Large Bamboo Cutting Board
  • box grater
  • cutting spatula

Ingredients

  • 2 packages crescent roll dough
  • 8 ounces cream cheese softened
  • 8 ounces sour cream
  • 1 packet ranch salad dressing mix
  • 2 cups sharp cheddar cheese shredded
  • 1 cup broccoli chopped fine
  • 1 cup cauliflower chopped fine
  • 1 cup tomatoes chopped fine
  • ½ cup green onions sliced thinly

Instructions

  • Preheat oven according to the instructions on the crescent roll dough package.
  • Spread crescent roll rough out onto the baking sheet in one layer. If using a non-stick pan, you do not need to spray or grease the pan. If your pan is not non-stick, spray the pan with a light layer of cooking spray. Make sure the seams of the dough are pressed together and there are no holes. This does not need to be perfect, just no holes.
  • Bake the dough according to the instructions on the crescent roll dough package. Let cool.
  • Mix the cream cheese, sour cream and ranch dressing packet. Spread in an even layer over the cooled crescent roll dough.
  • Top evenly with all chopped veggies, then top with shredded cheddar cheese.
  • Cut into individual servings.

Notes

  • 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.