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Cool Veggie Pizza

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Cool Veggie Pizza Appetizer recipe hits it out of the park when it comes to popularity. The crust is conveniently made from a refrigerated crescent dough that is baked and spread with a creamy Ranch cream cheese layer.

Top that with a mix of fresh seasonal vegetables—like broccoli, bell peppers, carrots, green onions, and tomatoes—plus shredded cheddar cheese and you have yourself a very colorful and flavorful party appetizer!

An oldie, but goody, this finger food can easily be made a day ahead of time and tastes even better after it chills in the fridge.

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

Cool Veggie Pizza Appetizer

One of my church friends first introduced me to this veggie pizza appetizer, or veggie squares, made with crescent roll dough. She brought it to one of our ladies’ small group meetings and after that it became one of my favorite finger foods to make for bridal or baby showers.

Usually, I make veggie pizza with a mix of chopped broccoli, bell peppers, carrots, green onions, and tomatoes, and I even toss in cauliflower sometimes.

Just think about the types of raw vegetables you like to eat with a Ranch dip and feel free to use those veggies to make this recipe your own.

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

Ingredients

  • refrigerated crescent rolls — for the pizza crust
  • cream cheese — the pizza “sauce”
  • ranch-style dressing mix — to flavor the cream cheese
  • a variety of seasonal vegetables, finely chopped — for example, carrots, bell peppers, broccoli, green onions
  • cheddar cheese — pizza’s gotta have cheese!

How to make crescent roll veggie pizza

  1. Roll out 2 packages of refrigerated crescent rolls on baking sheets, being sure to pinch together all the seams. Bake the crusts until they are golden brown, then let them cool before topping.
  2. Soften the cream cheese and place in a bowl with the dry Ranch dressing mix. Stir together until well combined, then carefully spread the mixture over the cooled crusts.
  3. Select a variety of seasonal veggies (in a variety of colors) to finely chop. Make quick work of this task by pulsing in your food processor (be careful not to over do if).
  4. Gently press the chopped veggies on top of the cream cheese layer.
  5. Top with shredded cheese and chill throughly before cutting into squares.
Use plastic wrap to press veggies into the cream cheese on cool veggie pizza

Helpful tips

  • Use a fresh 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 is that refrigerated crescent dough can get a little gooey if it’s close to the expiration date on the package.
  • Leave the dough in the refrigerator until you are ready to roll it out. Don’t set the dough on the counter for too long before using as it will make it harder to handle.
  • Always use softened cream cheese in this recipe as it will be much easier to spread on the baked crust.
  • Use a food processor to chop the veggies. You don’t want to pulverize the vegetables, but pulsing them a few seconds at a time will result in nicely chopped veggies for this recipe.
  • Press the veggies into the cream cheese layer. Lay a piece of plastic wrap on top of the prepared veggie pizza and gently press the toppings into the cream cheese.
  • Cut into squares and refrigerate until ready to serve. Honestly, this appetizer is better made a day ahead of time. 

More easy party appetizers!

cool veggie pizza with ranch cream cheese

Let’s cook!

This classic appetizer recipe has been around for years and just continues to gain popularity.

Normally, I make this recipe on a rectangular baking sheet, but you can use a pizza pan and shape the crescent dough in a circle for another fun serving option.

cool veggie pizza squares on a white serving tray

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Yield: 24 servings

Cool Veggie Pizza Appetizer

cool veggie pizza squares on a white serving tray

A refrigerated crescent dough is baked and spread with a creamy Ranch cream cheese layer and topped with a mix of fresh, raw veggies and cheddar cheese.

Prep Time 20 minutes
Cook Time 10 minutes
Cooling 30 minutes
Total Time 1 hour

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
  • 1/2 red bell pepper, chopped
  • 1-1/2 cups fresh broccoli florets , chopped
  • 1/2 cup green onions, chopped
  • 1 cup cheddar cheese, finely shredded

Instructions

  1. Preheat oven to 375 degrees.
  2. 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.
  3. Combine cream cheese and Ranch-style dressing mix and spread the mixture over the cooled crusts.
  4. 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.

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Nutrition Information:

Yield:

24

Serving Size:

1

Amount Per Serving: Calories: 170Total Fat: 13gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 36mgSodium: 198mgCarbohydrates: 10gFiber: 1gSugar: 3gProtein: 4g

Did you make this recipe?

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ABOUT SHEILA
Sheila Thigpen, author of Easy Chicken Cookbook and The 5-Ingredient Fresh and Easy Cookbook, is a recipe developer, food photographer, and food writer. She spent 20+ years as a business manager in the publishing industry before she retired in 2018 to focus on her passions — cooking, photography, and writing. Living near the beautiful Smoky Mountains, Sheila and her husband have two adult daughters and two fine sons-in-law, are active in their church, love to travel, and have a precious little granddaughter who has stolen their hearts. Follow Sheila on YouTubePinterestInstagramFacebook, and Twitter!

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Shawn

Friday 21st of August 2020

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!!

Sheila Thigpen

Friday 21st of August 2020

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!

Teresa Kamper

Wednesday 2nd of October 2019

I'm gluten free , wandering if it would work on cauliflower pizza crust. Anyone try?

Teresa

Tuesday 5th of January 2021

@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.

Erin

Saturday 24th of December 2016

I accidentally bought flaky crust Grands rather thank crescent rolls.... think it will still work???

sheilathigpen

Saturday 24th of December 2016

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

Shelly

Monday 11th of July 2016

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.

Shawn S

Thursday 20th of August 2020

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

Danielle ford

Saturday 21st of November 2015

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?

sheilathigpen

Saturday 21st of November 2015

Danielle, this works fine to make ahead and store overnight. Enjoy!

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