Description
This Crescent Roll Veggie Pizza with Cream Cheese is a delightful and colorful appetizer perfect for parties or gatherings. The creamy base pairs perfectly with a medley of fresh vegetables, all atop a flaky crescent roll crust.
Ingredients
Scale
Crescent Roll Dough:
- 2 cans refrigerated crescent roll dough
Cream Cheese Mixture:
- 2 packages (8 ounces each) cream cheese, softened
- 1/2 cup sour cream
- 1 packet ranch seasoning mix
Veggie Toppings:
- 1 cup finely chopped broccoli florets
- 1 cup finely chopped cauliflower
- 1 cup finely chopped bell peppers (red, yellow, or green)
- 1/2 cup shredded carrots
- 1/2 cup chopped cherry tomatoes
- 1/2 cup shredded cheddar cheese
Instructions
- Preheat and Prepare: Preheat oven to 375°F (190°C). Press crescent roll dough into a greased 10×15-inch baking sheet, forming a crust. Bake for 12-15 minutes until golden.
- Prepare Cream Cheese Mixture: Beat cream cheese, sour cream, and ranch seasoning until smooth. Spread over cooled crust.
- Add Veggies: Sprinkle broccoli, cauliflower, bell peppers, carrots, and cherry tomatoes over the cream cheese mixture.
- Finish and Chill: Top with shredded cheddar cheese. Chill for at least 30 minutes before slicing and serving.
Notes
- You can customize with your favorite vegetables like cucumbers or olives.
- For a lighter option, use reduced-fat cream cheese and sour cream.
- Best served chilled and can be made ahead.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking, Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 210
- Sugar: 3 g
- Sodium: 310 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 25 mg
