Crescent Roll Veggie Pizza
Crescent Roll Veggie Pizza has step-by-step instructions to make a chilled pizza appetizer with creamy ranch topping and fresh veggies! It takes only 30 minutes to prep!
Equipment
- pot
Ingredients
- 2 8 oz cans refrigerated crescent rolls
- 1/2 cup broccoli
- 1/2 cup grated carrots
- 1/2 cup chopped red bell chopped pepper
- 1/2 cup white bell pepper
- 1/4 cup minced chives
- 16 ounces cream cheese softened
- 1 cup mayonnaise
- 1 ounce ranch dressing mix
Instructions
- Preheat the oven to 350°F. Take the 2 (8 oz) cans refrigerated crescent rolls out of their packaging and unravel both rolls onto a baking sheet (you may need to puzzle piece parts of the roll together to get it to fill the whole sheet!). Push the seams together so it forms one layer. Then prick the crescent roll dough with a fork so air bubbles do not form while baking.
- While the crust bakes, prepare the ½ cup grated broccoli, ½ cup grated carrots½ cup finely chopped red bell pepper, ½ cup finely chopped yellow bell pepper, and ¼ cup minced chives. set aside.
- Add the softened 16 ounces cream cheese, 1 cup mayonnaise, and 1 ounce ranch dressing mix to a stand mixer bowl and cream them together.
- Using a baking spatula, spread an even layer of the mixture onto the baked crescent roll dough.
- over the cream cheese layer with the grated broccoli, grated carrots, chopped bell peppers, and sliced chives.
- Wrap the top of the veggie pizza sheet with plastic wrap and allow it to chill in the refrigerator for at least 30 minutes. Cut into squares, serve, and enjoy!
Notes
Crescent Roll Veggie Pizza has step-by-step instructions to make a chilled pizza appetizer with creamy ranch topping and fresh veggies! It takes only 30 minutes to prep!
Try a batch of our Bacon Egg Salad Crostini for another easy yet delicious appetizer! Thin pieces of baguette are topped with a tasty egg salad topping made with just 7 ingredients!