Crescent Roll Veggie Pizza Recipe

crescent roll veggie pizza featured image

Crescent Roll Veggie Pizza Recipe

This crescent roll veggie pizza recipe has a flaky base topped with an easy homemade ranch dip made with fresh herbs and garlic. A variety of vegetables add color, flavor, and bump up the nutrition. And this crowd-pleasing appetizer takes just 30 minutes to make from start-to-finish!

Course Appetizer, Snack

Cuisine American

Keyword Cold Veggie Pizza, Crescent Roll Veggie Pizza, Crescent Roll Veggie Pizza Recipe, Veggie Pizza, Veggie Pizza Appetizer

Prep Time 15

Cook Time 15

Servings servings

Calories 303kcal

Author Faith Gorsky

Ingredients

Veggie Pizza:

16 ounces Crescent Rolls 2 8-ounce tubes from the refrigerated aisle (or Crescent Dough Sheets)
1 cup finely chopped broccoli florets
1/2 cup peeled and very thinly sliced carrot
1/2 cup minced yellow bell pepper
1/2 cup julienned red bell pepper
2.25 ounce can sliced black olives drained well
3/4 cup finely shredded Mexican cheese blend see Notes

Homemade Ranch Dip/Spread:

12 ounces cream cheese slightly softened
1/3 cup mayo
1/3 cup sour cream
1/4 cup minced scallion green and white parts
2 tablespoons minced fresh dill
2 large cloves fresh garlic peeled and crushed
1/2 tablespoon onion powder
1 teaspoon white wine vinegar
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes

US Customary - Metric

Instructions

Bake the Crust:

Preheat the oven to 375F. Line an 11 by 17-inch baking sheet with parchment paper.
Unroll the dough out onto the prepared baking sheet. Arrange the dough in an even layer so it covers the entire baking sheet, pressing the seams together. (You might have to trim the dough so it fits in the pan.) Use a fork to poke several holes in the dough to prevent it from puffing up.
Bake the dough until it’s golden brown, about 12 to 16 minutes. Cool completely.

Make the Ranch Spread:

Meanwhile, make the homemade ranch spread. Add everything to a large bowl and use a handheld mixer to beat until smooth. Cover and refrigerate until ready to assemble the pizza.

Assemble the Pizza:

Spread the ranch spread evenly over the cooled crust. Sprinkle the broccoli, carrot, yellow bell pepper, red bell pepper, cheese, and olives on top of the pizza.
Cut into 24 pieces and serve.

Notes

Removing Excess Liquid From the Chopped Vegetables: The broccoli and carrot don’t seem to release a lot of liquid, but bell peppers can be a little watery. To remove some of the excess moisture and avoid a soggy pizza, put the chopped bell peppers on a paper towel-lined plate, and pat them with another paper towel.
Mexican Cheese Blend: My blend contains the following: Monterey Jack, Asadero, Cheddar, and Queso Quesadilla. You can use any type of shredded cheese you like; a blend of cheddar and mozzarella also works well.
Chopping the Vegetables: I like to chop all the vegetables a little differently to simulate a pizza. For example, I cut the carrots into very thin horizontal slices to look like pepperoni. However, the main point is to be able to get some of each vegetable in every slice, so feel free to chop them any way you like.
Recipe Yield and Serving Size: This recipe makes 12 servings; I like to cut the pizza into 24 pieces, so each serving is 2 pieces.

Nutrition