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

How to Make Rose Mary's Fresh Veggie Pizza


  • 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.

Printable Recipe Card

About Rose Mary's Fresh Veggie Pizza

Main Ingredient: Vegetable
Regional Style: American