Crescent Roll Veggie Pizza

This crescent roll vegetable pizza combines a flaky crust with a creamy, herbed cream cheese dip and fresh vegetables for the perfect light lunch or party appetizer!

Course Appetizers

Keyword appetizer recipes, crescent roll recipes, healthy appetizers, healthy party food, vegetarian recipes

Prep Time 10

Cook Time 8

Additional Time 30

Total Time 48

Servings servings

Calories 163kcal

Author Shannah Coe

Ingredients

1 8 ounce can refrigerated crescent rolls
1 cup sour cream
½ cup whipped cream cheese
1 1 ounce Ranch seasoning mix packet
1 cup broccoli diced small
½ cup cauliflower diced small
½ cup carrots shredded
¼ cup yellow bell pepper diced small
½ cup cheddar cheese shredded

Instructions

Preheat oven to 350 degrees Fahrenheit. Line a large baking sheet with parchment paper.
Roll the crescent dough out onto the lined baking sheet and pinch together at the seams.
Bake in the preheated oven for 5-8 minutes or until golden brown. Remove from heat and allow to cool completely.
Meanwhile, add the sour cream, whipped cream cheese and ranch seasoning mix to a medium sized bowl and mix until well combined.
Spread cream cheese mixture evenly over the cooled crescent dough with a spatula.
Top with each of the veggies, sprinkling over the pizza evenly. Top with cheddar cheese.
Refrigerate until ready to serve. Slice just before serving.

Notes

Press the seams of the dough together well before baking to prevent separation.
Change any of the vegetables to ones you prefer.
You can cut this pizza into smaller slices and get more than 12 servings from it.
Store leftovers in an airtight container in the refrigerator for up to four (4) days.

Nutrition