Veggie Pizza

Beth Pierce


This cold Veggie Pizza made with ranch cream cheese is one of our go to spring and summer party appetizers with garden fresh carrots, broccoli, bell peppers and green onions. Delight your friends and family with this easy to make crescent roll and ranch cream cheese pizza. Cream Cheese Veggie PizzaSpring and summer just wouldn’t be the same without a little entertaining. Hubs and I just love to have friends over for appetizers and snacks with a cold beer or glass of wine.


☆☆☆☆☆ 0 votes

20 Min
15 Min


  • 2 tube(s)
    refrigerated ready to bake crescent rolls
  • 2 box
    cream cheese softened
  • 1/4 c
    sour cream
  • 1 oz
    package dry ranch dressing mix
  • 2
    carrots finely shredded
  • 1 c
    broccoli finely chopped
  • 1 c
    bell peppers finely chopped
  • 1/4 c
    finely chopped green onions
  • 1/4 tsp
    dried chives
  • 1/4 tsp
    dried dill

How to Make Veggie Pizza


  1. Preheat oven to 375 degrees. Cover a 17 x 12 inch baking sheet with parchment paper or spray lightly with nonstick cooking spray.
  2. Press the crescent roll dough into the prepared sheet; pinching the seams of the dough together. Bake for 12-15 minutes or until golden brown. Fully cool before proceeding with the rest of the recipe.
  3. Beat the cream cheese, sour cream and dry ranch dressing mix together. Spread the cream cheese mixture over the full cooled dough. Top with the chopped veggies. Sprinkle with the dill and chives. Cover and refrigerate until ready to serve.

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