If you’ve ever been to a potluck or family gathering, chances are you’ve seen (and probably devoured) a tray of Crescent Roll Veggie Pizza.
This colorful, creamy, crunchy dish has been around for decades—and for good reason!
I’ve eaten this plenty of times over the years but I had never tried making one myself.
Then I saw this recipe on Pillsbury’s website and I needed another appetizer for a party so I thought it would be the perfect time to try it out.
I love recipes like this because it’s so simple to make and you can customize it with your favorite veggies too.
It’s the perfect make-ahead appetizer, snack, or light lunch that tastes just as good straight from the fridge as it does at room temperature.
Whether you’re hosting a summer picnic, planning a bridal or baby shower, or just looking for a way to get your family to eat more veggies, this easy Crescent Roll Veggie Pizza is always a hit.
Crescent Roll Veggie Pizza is the kind of recipe that disappears fast—so don’t be surprised if you find yourself making it over and over again.
It’s colorful, festive, and gives off just the right amount of retro potluck charm.
Everyone from kids to adults loves it, and you’ll love how easy it is to put together.
So the next time you’re in need of a fun, fresh appetizer or light dish, grab a can of crescent rolls and whip up this veggie-packed favorite!
Why You’ll Love This Recipe
- Quick and Easy: With refrigerated crescent roll dough, it comes together in no time.
- Customizable: Use whatever vegetables you have on hand—this is a great clean-out-the-fridge recipe.
- Crowd-Pleasing: Even picky eaters love it thanks to the creamy ranch-flavored base and buttery crust.
- Make-Ahead Friendly: Preps beautifully ahead of time and stores well in the fridge.
If you love easy, crowd-pleasing appetizers like this Crescent Roll Veggie Pizza, you’ll definitely want to check out my Easy Homemade Salsa and these Ham and Pickle Roll-ups—both are perfect for game day or holiday parties.
For another make-ahead cold favorite, try my Caramelized Onion Dip, loaded with sweet onions, sour cream, and fresh parsley.
They’re all simple to make and guaranteed to disappear fast!
What is Crescent Roll Veggie Pizza?
Crescent Roll Veggie Pizza is a cold appetizer made by using crescent roll dough as the crust, which is baked and then topped with a creamy spread (often made from cream cheese) and assorted fresh vegetables like broccoli, carrots, and bell peppers.
It’s usually served chilled and cut into squares, making it a popular party snack.
Ingredients
- Crescent roll dough
- Cream cheese
- Sour cream
- Broccoli, chopped
- Cucumber, quartered slices
- Tomatoes, chopped
- Carrots, shredded
- Dill weed
- Garlic powder
How to make Crescent Roll Veggie Pizza
Heat oven to 375°F.
If using dough sheets: Unroll both cans of dough.
In ungreased 15x10x1-inch pan, place dough; press in bottom and up sides to form crust.
If using crescent rolls: Unroll both cans of dough; separate dough into 4 long rectangles.
In ungreased 15x10x1-inch pan, place dough; press in bottom, and up sides to form crust.
Bake 13 to 17 minutes or until golden brown.
Cool completely, about 30 minutes.
In small bowl, use a rubber spatula to mix cream cheese, sour cream, dill and garlic powder together until smooth with no lumps.
Spread over crust.
Top pizza with prepared vegetables.
If the toppings seem loose or not sticking to the sauce, gently press down on them with the back of a clean spatula.
Cut into 8 rows by 4 rows.
Serve immediately, or cover and refrigerate 1 to 2 hours before serving.
Crescent Roll Veggie Pizza
Try this simple Crescent Roll Veggie Pizza recipe with cream cheese, sour cream, and a variety of chopped vegetables for a tasty dish.
- 2 cans 8 oz refrigerated Pillsbury™ Original Crescent Dough Sheet or 2 cans (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)
- 1 package 8 oz cream cheese, softened
- 1/2 cup sour cream
- 1 teaspoon dried dill weed
- 1/8 teaspoon garlic powder
- 1/2 cup small fresh broccoli florets
- 1/3 cup quartered cucumber slices
- 1 plum Roma tomato, seeded, chopped
- 1/4 cup shredded carrot
-
Heat oven to 375°F.
-
If using dough sheets: Unroll both cans of dough. In ungreased 15x10x1-inch pan, place dough; press in bottom and up sides to form crust.
-
If using crescent rolls: Unroll both cans of dough; separate dough into 4 long rectangles. In ungreased 15x10x1-inch pan, place dough; press in bottom, and up sides to form crust.
-
Bake 13 to 17 minutes or until golden brown. Cool completely, about 30 minutes.
-
In small bowl, use a rubber spatula to mix cream cheese, sour cream, dill and garlic powder together until smooth with no lumps. Spread over crust.
-
Top pizza with prepared vegetables. If the toppings seem loose or not sticking to the sauce, gently press down on them with the back of a clean spatula. Serve immediately, or cover and refrigerate 1 to 2 hours before serving. Cut into 8 rows by 4 rows.
Related
Discover more from
Subscribe to get the latest posts sent to your email.
