Description
This Cold Crescent Roll Veggie Pizza is a refreshing, crowd-pleasing appetizer layered with a buttery crescent roll crust, creamy ranch-seasoned spread, and a colorful medley of crisp raw veggies. Easy to prep and chill, it’s the ultimate no-fuss dish for potlucks, parties, or brunch buffets.
Ingredients
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2 (8 oz) cans refrigerated crescent roll dough
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1 (8 oz) package cream cheese, softened
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1/2 cup sour cream or plain Greek yogurt
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1 tablespoon ranch seasoning mix
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1/2 teaspoon garlic powder
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1/2 cup broccoli florets, finely chopped
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1/2 cup cauliflower florets, finely chopped
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1/2 cup cherry tomatoes, halved
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1/4 cup shredded carrot
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1/4 cup chopped red bell pepper
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1/4 cup shredded cheddar cheese
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2 tablespoons chopped green onions or chives
Instructions
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Preheat oven to 375°F (190°C). Unroll the crescent dough onto a baking sheet and press seams together to form one solid crust.
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Bake for 10–12 minutes, or until golden brown. Remove from oven and let cool completely.
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In a bowl, mix softened cream cheese, sour cream, ranch seasoning, and garlic powder until smooth and creamy.
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Spread the mixture evenly over the cooled crust.
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Layer with broccoli, cauliflower, tomatoes, carrots, bell pepper, and green onions.
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Sprinkle shredded cheddar cheese evenly on top.
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Chill in the refrigerator for at least 30 minutes to set.
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Cut into squares and serve cold.
Notes
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Feel free to customize with your favorite raw veggies like cucumbers or radishes.
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Great for meal prepping and storing in the fridge for up to 2 days.
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For extra flavor, sprinkle with dill or a dash of paprika before serving.
- Prep Time: 20 minutes
- chill time: 30 minutes
- Cook Time: 12 minutes
- Category: Appetizer, Snack
- Method: Baked, Chilled
- Cuisine: American
