Description
A delicious and colorful Crescent Roll Veggie Pizza featuring a creamy ranch-dill spread topped with a vibrant mix of fresh vegetables on a buttery crescent roll crust. Perfect as a party appetizer or a light snack.
Ingredients
Scale
Crust
- 2 tubes of refrigerator crescent rolls
Spread
- 1 8-ounce package of cream cheese, softened at room temperature
- 1/3 cup sour cream
- 1 envelope dry ranch salad dressing mix
- 2 tablespoons dill weed or 1/4 cup fresh dill, chopped small
Toppings
- 1 small head of broccoli, cut small
- 3/4 cup matchstick or shredded carrots
- 1 red bell pepper, diced small
- 1 yellow bell pepper, diced small
- 1 English cucumber, diced small
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) as directed on the crescent roll package instructions.
- Prepare Vegetables: Dice all the vegetables finely to ensure even topping coverage and a balance of flavors in every bite.
- Prepare Crust Base: Spread the crescent rolls across a cookie sheet, pressing them together to cover the entire surface area.
- Seal Crust: Pinch the perforations between the crescent roll sections with your fingers to fully seal them together, creating a single solid crust.
- Bake Crust: Bake the crust following the instructions on the crescent roll package, usually about 10 to 12 minutes, until golden brown.
- Cool Crust: Allow the crust to cool completely. You can also cover it lightly with paper towel or plastic wrap and leave it on the countertop overnight for added convenience.
- Make Spread: In a medium-sized bowl, combine the softened cream cheese, sour cream, dry ranch salad dressing mix, and dill. Stir thoroughly until the mixture is smooth and well blended.
- Assemble Pizza: Once the crust has fully cooled, spread the ranch-dill cream cheese mixture evenly over the top.
- Add Toppings: Layer the diced vegetables in this order: broccoli first, followed by cucumber, yellow bell peppers, red bell peppers, and finally carrots for a colorful presentation.
- Serve: Cut the pizza into equal squares and serve immediately as a refreshing appetizer or snack.
Notes
- For best results, use fresh vegetables to keep the pizza crunchy and vibrant.
- You can prepare the crust a day ahead and refrigerate it after baking and cooling.
- This recipe is ideal for parties and potlucks as it serves a crowd.
- To make it vegan, substitute cream cheese and sour cream with plant-based alternatives and use a vegan crescent roll dough if available.
- If fresh dill is unavailable, dried dill weed works well but reduce quantity to 1 tablespoon.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12th of pizza)
- Calories: 170
- Sugar: 2g
- Sodium: 350mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 25mg
Keywords: Crescent roll pizza, veggie pizza, ranch dip pizza, appetizer, party snack, easy vegetarian pizza
