Crescent Roll Veggie Pizza
This crescent roll veggie pizza is a classic, easy appetizer. With buttery crescent rolls topped with a ranch cream cheese, and fresh veggies. It's so good to serve at a party, especially for the holidays.
Servings: 24
Ingredients
For the Crust:
- 2 cans refridgerated crescent roll sheets
For the Ranch Cream Cheese:
- 8 oz cream cheese (softened)
- 1/2 cup sour cream
- 1 oz ranch dressing mix
For Topping the Pizza:
- 1 red bell pepper
- 1 yellow bell pepper
- 1 1/4 cup small broccoli florets
- 1/2 cup small cauliflower florets
- 1/2 cup grated carrots
- 1/2 cup cherry tomatoes (cut in half)
- 2 TBS diced red onion
- 1 green onion (thinly sliced)
Instructions
For the Crust:
- Preheat the oven to 375 degrees Fahrenheit. Spray a 10x15 baking pan with nonstick spray.
- Spread the crescent roll dough into the prepared pan, overlapping as needed to fit into the pan with a small crust. Pinch the seams to seal.
- Bake the crust for 13 to 15 minutes, until golden. Then let it cool completely.
For the Ranch Cream Cheese:
- Add the cream cheese, sour cream and ranch mix to a medium sized bowl and stir them together until totally smooth and creamy.
- Spread the cream cheese mixture evenly over the top of the cooled crust.
- Top the pizza with your choice of veggies.
- Serve immediately, or cover and refrigerate for up to 12 hours.
For Christmas Tree Design:
- Cut off the top and bottom of the peppers, and remove the seeds. Using two star vegetable cutter cut out star shapes and set aside.
- Use a butter knife to lightly sketch out a Christmas tree design on the cream cheese mixture.
- Fill in the shape with broccoli.
- Fill outside of the tree with cauliflower.
- Decorate the tree with stars, halved tomatoes, and carrots.
- Sprinkle red onion and green onion over the top randomly.
- Slice and serve.