Crescent Roll Veggie Pizza

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This 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, veggies, and cheddar cheese.

This finger food appetizer is conveniently made with refrigerated dough that is baked and spread 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 yourself a colorful and flavorful party snack!

My Cheesy Greek Swirls 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 Blue Cheese Bacon Dip or a tray of Southern Deviled Eggs.

Cool Veggie Pizza Appetizer | Life, Love, and Good Food

Key Ingredients & Substitutions For Crescent Roll Veggie Pizza

  • Crescent dough — If you’re like me, you don’t always check the code dates when you’re grocery shopping. One thing I’ve learned from experience is the refrigerated dough can get a bit gooey if it’s close to the expiration date on the package. So use a fresh tube!
  • Ranch-style dressing mix — Find packets of this with the bottled dressings. I like to keep a few on hand to mix into dips and spreads.
  • Cream cheese — Always soften this first, as it will be much easier to spread on the crust. You can leave it on the counter for about 30 minutes or microwave a completely unwrapped block for 15 seconds.
  • Veggies — Use a blend of your favorite seasonal vegetables that won’t get too soggy once sliced. Carrots, bell peppers, broccoli, and green onions are my go-to options. Tomatoes, olives, and mushrooms could be tasty too!
  • Cheese — I love the flavor of cheddar for this recipe, but just about any variety would work for your cool veggie pizza. Skip the bagged shreds and grate a block by hand. The texture and flavor are both significantly better!


  • 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.

baked crescent dough with ranch cream cheese and chopped veggies on a wooden board

How to make cold vegetable pizza?

STEP 1 | Bake the crust

On two large baking sheets, roll out each tube of dough and stretch into rectangles. Pinch the seams together until smooth, then bake the crusts until golden brown.

STEP 2 | Mix the spread

Meanwhile, combine the softened cream cheese and Ranch dressing mix in a bowl. Divide in half and spread evenly onto the cooled crusts.

STEP 3 | Add the veggies

Divide the veggies and sprinkle them over the spread, then top with a layer of shredded cheese.

STEP 4 | Chill

Cut the veggie crescent roll pizza into squares and refrigerate until you’re ready to serve. It’s fine to serve this immediately, but the flavors are better if it’s been chilled first.

Use plastic wrap to press veggies into the cream cheese on cool veggie pizza


  • Use a food processor to chop the veggies. You don’t want to pulverize them, but pulsing them for a few seconds at a time will give you great results (and save you valuable time!)
  • Press the veggies into the cream cheese layer. Lay a piece of plastic wrap on top of the prepared cold vegetable pizza and gently press down across the entire surface.

Frequently asked questions

Can I make veggie crescent roll pizza ahead of time?

Absolutely! It can easily be made up to a day in advance and, honestly, tastes even better after it chills in the fridge.

How do I store leftovers?

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.

Can I use a different spread?

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.

Serving suggestions

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 Creamy Tomato or Lemon Chicken Orzo soup.

cool veggie pizza with ranch cream cheese

Cool veggie pizza appetizer: behind the recipe

One of my church friends first introduced me to these tasty veggie squares made 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!

cool veggie pizza squares on a white serving tray
cool veggie pizza squares on a white serving tray

Crescent Roll Veggie Pizza

Crescent roll veggie pizza is a party staple for good reason! Enjoy a buttery, flaky crust topped with Ranch spread, veggies, and cheddar cheese.

4.01 from 279 votes
Prep Time 20 minutes
Cook Time 10 minutes
Cooling 30 minutes
Total Time 1 hour
Course Appetizers
Cuisine American
Servings 24 servings
Calories 170 kcal


  • 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


  • 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.



  • 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.
  • Use a food processor to chop the veggies. You don’t want to pulverize them, but pulsing them for a few seconds at a time will give you great results (and save you valuable time!
  • Press the veggies into the cream cheese layer. Lay a piece of plastic wrap on top of the prepared cold vegetable pizza and gently press down across the entire surface.
  • Nutrition

    Serving: 1gCalories: 170kcalCarbohydrates: 10gProtein: 4gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 4gCholesterol: 36mgSodium: 198mgFiber: 1gSugar: 3g

    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.

    Keyword appetizer, cream cheese, pizza, Ranch, Vegetables
    Tried this recipe?Let us know how it was.
    Sheila Thigpen, blogger

    About Sheila Thigpen

    Recipe Developer, Food Photographer, Food Writer

    Sheila Thigpen is the publisher of Life, Love, and Good Food — a Southern food blog — and the author of Easy Chicken Cookbook and The 5-Ingredient Fresh and Easy Cookbook. After 20+ years in the publishing industry, she retired in 2018 to focus on her own creative endeavors full time. She and her husband live near the beautiful Smoky Mountains and have a precious little granddaughter who has stolen their hearts. As an influencer, Sheila has collaborated with brands like Creamette, Kroger, HERSHEY’S, Hamilton Beach, Garafalo Pasta, OXO, Smithfield, Valley Fig Growers, and more.

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      1. 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

      1. 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.

    1. 5 stars
      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 ❤️

    2. 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.

    3. I like to add some horseradish to the cream cheese! It gives it a nice bite. I also add black olives on the top.

    4. 5 stars
      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.

    5. 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?

      1. 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!

      1. @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.

      1. Erin, I don’t think you’ll get the same results with the grands. For best results, definitely use crescent rolls.

    6. 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.

      1. Brilliant idea cutting the crust with the cream cheese on it before adding the vegetable since they usually don’t cut so evenly.

    7. 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?

    8. 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!!

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    10. 5 stars
      I have been making this for almost 13 years now. I love this recipe. It’s always a huge hit at parties!

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    12. 5 stars
      I have made this many times by request for office parties! (I also had cauliflower for that extra crunch!) It’s always a hit!!!

    13. 5 stars
      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.

      1. 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!

    4.01 from 279 votes (273 ratings without comment)

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