Crescent Dough Veggie Pizza
This Crescent Dough Veggie Pizza is the perfect appetizer for any occasion! It starts with a roll of crescent dough with seasoned cream cheese spread across the baked dough and topped with fresh vegetables. It’s easy, flavorful, and a crowd pleaser!
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Raise your hand if this appetizer showed up to every get-together when you were growing up, or maybe you brought it everywhere yourself! There’s a reason this is a classic recipe, because it’s easy to make, it’s pretty quick, and everyone loves it!
This simple party appetizer starts with a roll of bakes crescent dough. I love using the sheets to make rolling it easy, but if you use the triangles, just pinch the seams together. On top of the crescent roll is a layer of ranch seasoned cream cheese and then the whole pizza is topped with freshly chopped veggies of your choice.
The more colorful the vegetables, the better! I think chopped broccoli florets and a bell pepper are musts. Other great ideas are cherry tomatoes, green onions, cucumbers, radishes, carrots, sprouts, chili peppers for heat, celery, asparagus spears or even corn on the cob.
What you’ll need
- An 11×17 size sheet pan
- 2 containers of Pillsbury crescent dough sheets– If you can’t find the sheets, use the triangles and just pinch the seams together
- 8 ounces cream cheese- you’ll want this at room temperature
- 1 packet ranch seasoning mix – the 1 ounce packet size
- Sour cream- you’ll mix this with the cream cheese for the “sauce” layer
- fresh chopped parsley, dill, basil or cilantro- just any fresh herbs you have on hand to bump up the flavor
- 2 cups finely diced assorted vegetables such as cucumber, bell peppers, green onions, tomatoes, shredded carrots and broccoli
How to make it
This appetizer couldn’t be easier!
First, preheat the oven to 375°F.
Unroll both crescent dough sheets and push both, side by side, into an 11×17 sheet pan. Bake according to package directions, about 12 minutes.
Meanwhile, while the crescent dough is baking, using an electric hand mixer, mix together the sour cream, cream cheese, ranch packet and fresh herbs together until fluffy.
When the crescent dough is finished baking, remove from the oven and set aside to cool. The crescent dough needs to be completely cooled before spreading over the cream cheese mixture.
One the dough is completely cool, spread over the cream cheese mixture using an offset spatula until evenly distributed. Leave about an inch all the way around as an edge.
Top with the diced vegetables. Cut into squares to serve cold or at room temperature.
Refrigerate leftovers (if you have any!) in an airtight container for up to 4 days.
Did you make this?
Take a picture and tag me @StephGigliotti on social media and
#StephRealLife. I would absolutely love to see your finished dish! And be sure to leave a comment below on how it turned out!
You might also like
- Cheesesteak Crescent Dough Braid
- Game Day Appetizers
- Alabama Fire Crackers
- Boat Dip
- Watermelon Salsa
- Puff Pastry Asparagus Tart
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Crescent Dough Veggie Pizza
Equipment
Ingredients
- 2 cans Pillsbury crescent dough roll sheets
- 8 ounces cream cheese softened
- 1 ounce packet ranch seasoning mix
- 1/2 cup sour cream
- 1/8 cup fresh chopped herbs such as parsley, dill, basil or cilantro
- 2 cups finely diced assorted vegetables such as cucumbers, bell peppers, green onions, tomatoes, shredded carrots and broccoli
Instructions
- Preheat the oven to 375°F.
- Unroll both crescent dough sheets and push both, side by side, into an 11×17 sheet pan. Bake according to package directions, about 12 minutes.
- Meanwhile, while the crescent dough is baking, using an electric hand mixer, mix together the sour cream, cream cheese, ranch packet and fresh herbs together until fluffy.
- When the crescent dough is finished baking, remove from the oven and set aside to cool. The crescent dough needs to be completely cooled before spreading over the cream cheese mixture.
- One the dough is completely cool, spread over the cream cheese mixture using an offset spatula until evenly distributed. Leave about an inch all the way around as an edge.
- Top with the diced vegetables. Cut into squares to serve cold or at room temperature.
- Refrigerate leftovers (if you have any!) in an airtight container for up to 4 days.
