Vegetable Pizza

Terri Kincaid


My family loves this cool refreshing snack. I take it to gatherings year round. My daughter usually doesn't eat broccoli or cauliflower but she loves this pizza. A little time consuming cutting veggies but well worth the outcome.

pinch tips: How to Shuck, Cook, and Cut Corn



approx. 30 servings


2 (8 ct) can(s)
refrigerated crescent rolls (for crust)
2 (8 oz.)( pkg
cream cheese
1 c
1 pkg
hidden valley ranch dip (dry mix)
1 c
broccoli (use only tops cut into small pieces)
1 c
cauliflower (use only tops cut into small pieces)
1 small
carrot, shredded
1/4 c
green bell pepper (finely diced)
1 c
shredded cheddar cheese (mild)

Directions Step-By-Step

Place crescent rolls flat on a large sprayed or greased cookie sheet. Press seames together. Bake at temperature suggested on can, until golden brown (10 to 12 min.). Remove from oven and set aside to cool completely.
Mix cream cheese, mayonnaise, and dry ranch mix until well blended. Spread over cooled crust evenly.
Chop broccoli,cauliflower,and green pepper. Shred carrot(this can be done ahead to save time). Sprinkle over crust evenly and top with cheese.Cut into squares. Transfer to platter or container separating layers with wax paper if necessary. Chill overnight or for several hours to chill through. Served chilled.

About this Recipe

Course/Dish: Vegetable Appetizers
Dietary Needs: Vegetarian