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Crescent Roll Veggie Pizza

Crescent roll veggie pizza pairs a golden crescent crust with a smooth ranch cream cheese spread and a colorful layer of finely chopped vegetables. Chill it before slicing into easy-to-serve squares.
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Prep Time 1 hour
Cook Time 13 minutes
Chilling 1 hour
Total Time 2 hours 13 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

For the crust
  • 2 can (8 oz) crescent roll dough refrigerated
For the spread
  • 1 block (8 oz) cream cheese softened
  • 0.5 cup sour cream
  • 1 packet (1 oz) dry ranch seasoning mix
For the topping
  • 1 cup broccoli florets finely chopped
  • 1 cup cauliflower florets finely chopped
  • 0.5 cup carrot shredded
  • 0.5 cup red bell pepper finely chopped
  • 1 cup cheddar cheese shredded

Equipment

  • 1 9x13-inch baking pan

Method
 

Bake the crust
  1. Heat the oven to 375°F.
  2. Lightly grease a 9x13-inch baking pan.
  3. Unroll the crescent roll dough into the pan, press it evenly to the edges, and pinch the seams together.
  4. Bake for 10–13 minutes, until golden brown.
  5. Cool completely in the pan, about 30–45 minutes.
Make the spread
  1. Beat the cream cheese, sour cream, and ranch seasoning in a medium bowl until smooth.
  2. Spread the mixture evenly over the cooled crust.
Assemble and chill
  1. Scatter the broccoli, cauliflower, carrot, bell pepper, and cheddar evenly over the spread, gently pressing the toppings into it.
  2. Cover and refrigerate for at least 1 hour.
  3. Cut into squares and serve.

Notes

For clean squares, chill the pizza thoroughly before cutting. Store covered in the refrigerator for up to 3 days; freezing is not recommended because the vegetables and cream cheese spread can become watery. For a gluten-free variation, use gluten-free crescent dough if available.