veggie pizza
This crescent roll veggie pizza is made with ranch cream cheese is one of our favorite spring and summer party appetizers. It is loaded with fresh garden vegetables like carrots, broccoli, bell peppers, and green onions.
prep time
20 Min
cook time
15 Min
method
Bake
yield
16 serving(s)
Ingredients
- 2 packages tubes refrigerated ready-to-bake crescent rolls (8 oz each)
- 2 boxes cream cheese, softened (8 oz each)
- 1/4 cup sour cream
- 1 package dry ranch dressing mix or ranch dip mix (1 oz)
- 2 - carrots, finely shredded
- 1 cup broccoli, finely chopped
- 1 cup bell pepper, finely chopped
- 1/4 cup finley chopped green onions
- 1/4 teaspoon dried chives
- 1/4 teaspoon dill weed
How To Make veggie pizza
-
Step 1Preheat oven to 375 degrees F. Cover a 17 x 12-inch baking sheet with parchment paper or spray lightly with nonstick cooking spray.
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Step 2Press 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.
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Step 3Beat the cream cheese, sour cream, and dry ranch dressing mix together. Spread the cream cheese mixture over the fully cooled dough.
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Step 4Top with the chopped veggies. Sprinkle with the dill and chives. Cover and refrigerate until ready to serve.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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