Veggie Pizza
Looking for the ultimate crowd-pleasing appetizer? Our Veggie Pizza is a refreshing, colorful, and crunchy treat that everyone loves. Built on a buttery, baked crescent roll crust and layered with a savory ranch-dill cream cheese spread, it’s topped with a rainbow of fresh, finely chopped vegetables. Perfect for game nights, potlucks, or a light summer snack!
| Prep Time | Bake Time | Yield |
|---|---|---|
| 20 Minutes | 10 Minutes | 24 Squares |
Ingredients
- The Crust: 2 (8 oz) packages Refrigerated Crescent Rolls.
- Creamy Ranch Spread: 1 cup Sour Cream, 8 oz Cream Cheese (softened), 1 tsp Dried Dill Weed, 1/4 tsp Garlic Salt, 1 (1 oz) package Ranch Dressing Mix.
- Fresh Veggie Topping: 1 small Onion (chopped), 1 stalk Celery (sliced), 1/2 cup Radishes (sliced), 1 Red Bell Pepper (chopped), 1 1/2 cups Fresh Broccoli (chopped), 1 Carrot (grated).
Instructions
- Bake the Crust: Preheat oven to 350°F (175°C). Spray a jellyroll pan with non-stick spray. Unroll and pat the crescent roll dough into the pan, sealing any seams. Let stand for 5 minutes. Pierce with a fork to prevent air bubbles.
- Baking: Bake for 10 minutes or until lightly golden. Allow the crust to cool completely.
- Mix the Spread: In a medium mixing bowl, combine the sour cream, softened cream cheese, dill weed, garlic salt, and ranch mix. Mix until smooth and creamy.
- Layering: Spread the ranch mixture evenly over the cooled crust, making sure to reach the edges.
- Veggie Power: Arrange the onion, carrot, celery, broccoli, radish, and bell pepper on top of the creamed mixture. Press the vegetables down slightly so they stick to the spread.
- Chill & Serve: Cover and refrigerate for at least 1 hour. Once chilled, cut into squares and serve cold.
Nutrition Facts (Per Square)
| Calories | 145 kcal |
| Total Fat | 9g |
| Fiber | 1g |
Pro Tips for Best Results
- Dry Your Veggies: After washing your vegetables, pat them completely dry with a paper towel. This prevents the pizza from becoming soggy.
- Press Firmly: Gently press the chopped veggies into the cream cheese layer with your palms to ensure they stay in place when you cut the squares.
- Advanced Prep: You can bake the crust a day ahead, but wait to add the spread and veggies until the day of serving for maximum freshness.
Frequently Asked Questions
Q: Can I use low-fat cream cheese?
A: Yes! Neufchatel or low-fat cream cheese works perfectly fine and still tastes great with the ranch seasoning.
A: Yes! Neufchatel or low-fat cream cheese works perfectly fine and still tastes great with the ranch seasoning.
Q: How long does it stay fresh?
A: It is best served within 24 hours. After that, the crust might start to soften from the moisture of the vegetables.
A: It is best served within 24 hours. After that, the crust might start to soften from the moisture of the vegetables.
Flavor Variations
- Southwest Style: Add some taco seasoning to the cream cheese and top with black beans, corn, and jalapeños.
- Cheese Lover's: Sprinkle 1/2 cup of shredded cheddar cheese over the veggies for extra flavor.
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