Crescent Roll Veggie Pizza
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This appetizer recipe hits it out of the park when it comes to popularity! Crescent Roll Veggie Pizza is a party staple for good reason. Enjoy a buttery, flaky crust topped with Ranch spread, fresh veggies, and cheddar cheese.
Sheila’s Recipe Snapshot for Crescent Roll Veggie Pizza
This crescent roll veggie pizza is an easy recipe to whip up for game days and get-togethers!
I was first introduced to this veggie pizza appetizer concept by one of my church friends who brilliantly made these veggie squares with crescent roll dough! She brought them to one of our ladies’ small group meetings, and it soon became one of my favorite finger foods to make for bridal and baby showers!
What I love about this cold veggie pizza is that it’s incredibly versatile. Just think about the types of raw vegetables you like to eat with Ranch dip and use those to make this recipe your own!
Additionally, this finger food appetizer is conveniently prepared with refrigerated dough that is baked and topped with a creamy Ranch cream cheese layer.
Add a mix of fresh seasonal veggies on top — like broccoli, bell peppers, carrots, green onions, and tomatoes — plus shredded cheddar cheese, and you have a colorful and flavorful party snack!
Ingredient Notes for Veggie Pizza Recipe
- Refrigerated Crescent Rolls | I recommend using the crescent roll dough sheet, which is much easier to handle! If all you have is the dough that is perforated into triangles, that is okay too. Just gently pinch together the triangles before baking.
- Cream Cheese | Use full-fat cream cheese for the best flavor!
- Ranch Seasoning | Ranch dressing mix adds an extra punch of flavor to the cream cheese. Try my homemade ranch seasoning mix if you don’t have the packaged version!
- Veggies | I used carrots, red bell pepper, broccoli, and green onions! Truthfully, you can use whatever you have on hand.
- Cheddar Cheese | Use a sharp cheddar cheese for the best flavor, but any variety of cheese will work here. Skip the bagged shreds and grate a block by hand. The texture and flavor are both significantly better!
Variations and Substitutions
- Dough: You can use puff pastry, but I recommend poking some holes in it with a fork throughout, so that it doesn’t puff up too much in the oven.
- Veggies: Other fresh veggies you can use include cauliflower, cucumber, tomato, or black olives!
- Cream Cheese: You can use spinach dip or other types of spreadable cheese here!
- Add-ins: You can add some dried dill or fresh dill weed and sour cream to the Ranch spread for a more unique flavor.
How to Make Cold Vegetable Pizza
Crescent roll veggie pizza is so easy to make! Just bake the dough and finish it off with the toppings!
BAKE THE DOUGH. Preheat oven to 375 degrees. Roll out crescent rolls onto 2 large non-stick baking sheets. Stretch and flatten to form a single, rectangular shape, and pinch the seams together. Bake for 10 minutes, or until golden brown. Allow to cool for about 30 minutes.
PREP THE VEGGIES. Chop veggies or pulse in food processor (be careful not to over do if using the food processor). Add chopped veggies to a mixing bowl and give a quick stir before spreading on the cream cheese layer!
MAKE THE RANCH CREAM CHEESE MIXTURE. Combine cream cheese and Ranch-style dressing mix, and spread the mixture over the cooled crusts.
TOP WITH VEGGIES & CHEESE. Sprinkle veggies over the cream cheese layer and then top with the cheese. Chill in the refrigerator for approximately 1 hour. Slice into bite-sized squares to serve. Makes 48 squares.
More Recipe Success Tips
Storage Tips
- To store: Store any leftover crescent roll veggie pizza in an airtight container in the fridge for up to 2-3 days! I eat it cold right from the fridge, and it is delicious!
Frequently Asked Questions
Absolutely! It can easily be made up to a day in advance and, honestly, tastes even better after it chills in the fridge.
If you even manage to have any left, wrap the crescent roll veggie pizza tightly with plastic or transfer squares to an airtight container. They will keep for up to 3 days in the refrigerator.
I’ve seen similar recipes with spinach dip or other types of spreadable cheese that look quite tasty! You could also add some dried or fresh dill and sour cream to the Ranch spread for a more unique flavor.
Looking for More Appetizer Recipes?
My puff pastry pinwheels are just as easy to make, with frozen puff pastry instead of tubes of dough. Round out your serving table with some fresh fruit and this baked cheese dip or a tray of southern deviled eggs.
What to Serve With Crescent Roll Vegetable Pizza
While this crescent roll veggie pizza is typically served as an appetizer, you can easily turn it into a meal instead! Enjoy a square or two with a bowl of soup like my chicken pot pie soup, roasted tomato soup, or Instant Pot chicken orzo soup. It would also go great with a bowl of marry me chicken pasta!
Have more crescent dough in the fridge? Next time, try this tasty Cheeseburger Crescent Ring!
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Crescent Roll Veggie Pizza
Ingredients
- 2 8 oz. pkg. refrigerated crescent rolls
- 2 8 oz. pkg. cream cheese softened
- 1 1 oz. pkg. Ranch-style dressing mix
- 2 carrot finely chopped
- ½ large red bell pepper chopped
- 1 ½ cups fresh broccoli florets chopped
- ½ cup green onions chopped
- 1 cup cheddar cheese finely shredded
Instructions
- Preheat oven to 375 degrees.
- Roll out crescent rolls onto 2 large non-stick baking sheets. Stretch and flatten to form a single rectangular shape and pinch together seams. Bake 10 minutes, or until golden brown. Allow to cool about 30 minutes.
- Combine cream cheese and Ranch-style dressing mix and spread the mixture over the cooled crusts.
- Chop veggies or pulse in food processor (be careful not to over do if using the food processor). Sprinkle veggies over cream cheese layer and then top with the cheese. Chill in the refrigerator approximately 1 hour. Cut into bite-size squares to serve. Makes 48 squares.
Notes
- Let the baked crescent roll crust cool fully before spreading the cream cheese on top! If you spread it on there too soon, it will just melt right off.
- Chop the veggies small! If you don’t want to chop them with a knife, feel free to throw them into a food processor and pulse a few times.
- Gently press the vegetables into the cream cheese layer so that they don’t fall off! I use a piece of plastic wrap to press the toppings into the cream cheese layer gently. Lay a piece of plastic wrap on top of the prepared cold vegetable pizza and gently press down across the entire surface. It’s less messy that way!
- Leave the dough in the refrigerator until you are ready to roll it out. If you leave it on the counter for too long, it will be more difficult to handle.
- Feel free to half the recipe! If you don’t have a lot of people to feed, it might be best to half the recipe, which will still yield 24 small slices. In that case, I recommend using 1 1/2 tablespoons of my Ranch seasoning mix, or you will only need 1/2 package of the store-bought!
- To store: Store any leftover crescent roll veggie pizza in an airtight container in the fridge for up to 2-3 days! I eat it cold right from the fridge, and it is delicious!
Nutrition
Life Love and Good Food does not claim to be a registered dietician or nutritionist. Nutritional information shared on this site is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
How do you recommend serving this? If I lay some of the pieces in top of each other is that going to create a mess?
If the veggie pizza is chilled first, stacking pieces staggered on top of each other should not be a problem. I’ve done this before
Does it taste better the next day? Or do you usually make it the same day?
Nikki, I think the flavors are better the next day, but it is still tasty the day you make it. Definitely allow time for it to chill before slicing and serving, though.
I made this almost 5 years ago for my grand-niece’s 1st birthday party. It’s was gone in 2.5 seconds!! I have made it a few times since…For Thanksgiving this year, my niece specifically asked if I could make it again, as it is her favorite ❤️
This was such a great recipe. I added a halloween spin on it. I wish I could post a picture. I took oval crackers and decorating icing and wrote rip on them and placed on top. Instead of 2 8oz cream cheese I used one 8oz and one 8oz veggie cream cheese.
Yay! Please post a photo on instagram and tag @lifeloveandgoodfood.
I like to add some horseradish to the cream cheese! It gives it a nice bite. I also add black olives on the top.
Delicious! I made it for Super Bowl Sunday and it was a hit. Thanks for the great recipe. I made it exactly as stated with broccoli, cauliflower, yellow and red bell peppers, and shredded carrots. I used the trick I read to cut the pizza before adding toppings and it is easy peasy.
Question: it says to roll out onto two pans. So with this recipe you can make two separate pizzas?
* One packet of ranch salad dressing seasons two packages of cream cheese?
Thanks!!
Hi, Shawn. You’re correct, this recipe uses 2 cans of crescent rolls. Roll each out onto a separate pan, then divide the cream cheese mixture (2 pkgs. cream cheese mixed with 1 pkt. Ranch dressing mix) between them. Of course, you could halve the recipe if you don’t need to feed a crowd. It makes a great party appetizer because it makes a lot!
I’m gluten free , wandering if it would work on cauliflower pizza crust. Anyone try?
@Teresa Kamper, I dont see why it wouldn’t. The basis of the recipe is a crust of some kind (you could even use a pizza crust) and add the toppings.
I accidentally bought flaky crust Grands rather thank crescent rolls…. think it will still work???
Erin, I don’t think you’ll get the same results with the grands. For best results, definitely use crescent rolls.
I really like this recipe. It is so easy to prepare and usually the first appetizer to go. I love that there is no mayonnaise in this version since many people in my family do not like it. Sometimes I add a dash of cayenne pepper to the cream cheese mixture. I find it easier to spread the cream cheese on the crust, cut into squares and then add the vegetables (while on the cookie sheet). I also use plastic wrap to lightly press the veggies into the cream cheese. When I make this on a disposable cookie sheet I need to spray lightly with nonstick cooking spray to prevent sticking.
Brilliant idea cutting the crust with the cream cheese on it before adding the vegetable since they usually don’t cut so evenly.
Any idea how this does in the fridge over night? I wanted to make ahead of time was wasn’t sure if it gets soggy?
Danielle, this works fine to make ahead and store overnight. Enjoy!
I add chopped tomato minus the seeds on mine.. I aslo use a plastic wrap sheet tp press the vegis down in the cream cheese mix. It is so yummy!!
I have been making this for almost 13 years now. I love this recipe. It’s always a huge hit at parties!
I have made this many times by request for office parties! (I also had cauliflower for that extra crunch!) It’s always a hit!!!
I LOVE this veggie pizza!!! It may be one of my favorite things! A friend made it for a Halloween party we went to and it was love at first bite! I made it today for a Christmas party. It will be a great addition to all the candy, cookies, dips and other junk food that will be there 🙂 I did make a couple of additions; 1 cup of mayo in with the cream cheese and ranch for a little extra creaminess, and I added cauliflower too. I am sure you can add any veggies you want to your own liking. I have a feeling I will be making this a lot.
Tiffany, so glad you enjoy this recipe! I’ve also added cauliflower before, and yes, this will definitely be a grea addition to your holiday party. Wishing you and your family a very Blessed Christmas!