Rose Mary's Fresh Veggie Pizza

Rose Mary Mogan


I made 2 of these for a secret sisters function at our church and as always it was a big hit. I love the fresh crispy veggies. You can always add what you like, and eleminate the veggies that you don't like. I do not like fresh mushrooms, so I never use them in this recipe. It is very colorful, the crust is flakey, and tender, and it is always a hit. It is a very impressive looking appetizer.

★★★★★ 3 votes
10 to 12
35 Min
15 Min


2 pkg
crescent rolls
1 jar(s)
8 ounces hellmans's mayonnaise
1 pkg
env. dry hidden valley ranch dressing
12 oz
cream cheese, room temperature
assorted chopped and shredded vegetables
broccoli, cauliflower, chopped, shredded carrots,
red & green bell peppers, chopped,
diced tomatoes, chopped green onions,
sliced black olives ( or your choice of veggies)
8 oz
finely shredded cheese, yellow & white mixed


1Preheat oven to 375 degrees F. Spread crescent rolls out flat on a jelly roll size pan, pinch seams together. Bake until lightly browned, about 12 to 15 minutes. Let cool completely.
2Mix mayonnaise, cream cheese, and dry dressing mix until creamy and smooth. Spread mixture over pre cooled & cooled crust.
3Top with shredded and chopped veggies of your choice, and then top with finely shredded cheese.
4Note: I use the food processor to chop the broccoli and cauliflower into bite size pieces, and shred the carrots. Then I do the remaining veggies by hand.

About this Recipe

Main Ingredient: Vegetable
Regional Style: American