Description
This Crescent Roll Veggie Pizza is an easy-to-make appetizer with a tangy ranch cream cheese layer and crunchy fresh vegetables sprinkled on top.
Ingredients
Scale
- 1 (8 oz) can crescent rolls or crescent sheets
- 8 oz cream cheese (softened)
- 1/2 cup mayo
- 1/2 cup sour cream
- 1 oz dry ranch seasoning mix (or about 3 tablespoons)
- 2 cups chopped broccoli florets
- 2 cups chopped cauliflower florets
- 2 cups chopped carrots
Instructions
- Heat oven to 375°F. Spray a 13×9 pan with non-stick spray. Unroll crescent rolls and place dough in prepared pan and press it into shape.
- Bake for 13 to 15 minutes or until golden brown. Set aside to cool for at least 10 minutes.
- While crust is cooling, beat the cream cheese until smooth. Add in mayo, sour cream, and dry ranch seasoning mix, stirring until well combined.
- Spread cream cheese mixture evenly over the crust and top with the chopped veggies. Cover and refrigerate for at least 30 minutes before serving.
- When ready to serve, cut into squares with a sharp knife or pizza cutter.
Notes
- Let the crust cool completely before adding the cream cheese mixture.
- You can substitute vegetables based on your preference.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 192
- Sugar: 2 g
- Sodium: 250 mg
- Fat: 16 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
Keywords: Ranch Veggie Bars, Crescent Roll Veggie Pizza, Appetizer Recipes