Published on January 28, 2015 Updated on March 22, 2024 · By Lise Ode · 17 Comments'
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Cold Veggie Pizza Appetizer Recipe with Ranch has been in my recipe box since the 90s! I have always loved this recipe and your family or guests will too! All you need is a crescent roll doughcrust, cream cheese ranch spread topped with lots of fresh veggies and cheddarcheese.
WHY I LOVE MY Cold Veggie Pizza Appetizer Recipe with Ranch
• This recipe is incredibly good, it is addicting!
•One of my favorite recipes because it is a greatappetizeror snack
• Has some protein in it from thecheeseand Greek yogurt ranch topping!
• Perfect as an easy appetizer for a party!
• Agreat recipeto serve to your kiddos and family gatherings!
• This cold veggie pizza recipe is my favorite because of the flavorful combinations!
INGREDIENT NOTES
Dairy: You'll need reduced-fatcream cheeseand nonfat Greek yogurt as the base for the mixture on the crust.
Ranch topping: The ranch ingredient in this is a ranch dressing mix mixed with dairy products and some light mayonnaise.
Crescent roll: Buy 2 cans of your favorite crescent rolldoughfound at any grocery store
Veggies: The fresh vegetables you will need are 1 cup of fresh broccoli and red bell pepper, along with 4 chopped green onions.
Cheese: Get your favorite brand of cheddar cheese to top off thispizza!
HOW TO MAKE MY Cold Veggie Pizza Appetizer Recipe with Ranch
1. Preheat your oven to 350°F
2. Prepare your top layer by putting cream cheese, yogurt, mayo, and ranch dressing powder into a large bowl, and set aside.
3. Grease a large cookie sheet and removecrescentrolls from the can. Lay out the dough as one big piece onto the baking sheet and pinch the seams together. Bake for 8-10 minutes or until the crescent roll crust is golden brown, let cool.
4. Spread the cream cheese mixture onto the cooled crust. Top with cheese and choppedveggies.
5. Use apizza crust cutter or large knife to cut into squares. Serve immediately and enjoy!
QUICK TIPS
Storage: Store in an airtight container in the fridge for up to about 4 days.
Veggies: Feel free to use any of your favoriteveggiesfor this crescent roll veggie pizza like red onion or carrots! Or if you don't like a veggie, for instance, bell peppers, omit them!
Garnish: Garnish with some fresh herbs to bring it together!
Cream cheese spread: An easy way to spread the mixture is with a spatula to get it in the corners!
Crescent dough: Letcrescentrolls get to room temperature before laying out on the pan to unroll it easier.
Cream cheese: Make sure it is softenedcream cheese before mixing together.
FREQUENTLY ASKED QUESTIONS
Can I make thisgluten-free? Yes, either follow myGluten Free Veggie Pizzarecipe or instead of a crescent roll crust buy a gluten-free pizza crust and follow this recipe the same. I recommend Schar's gluten-free pizza crust!
When should I prepare my veggies? Cut all of your fresh vegetables beforehand so you can easily put them on your crust.
Could I make this dairy-free? Yes! Use dairy-free cream cheese and instead of Greek yogurt, dairy-free sour cream or a dairy-free plain Greek yogurt. You could also use hummus instead of the cream cheese mixture if you prefer! Then use your favorite dairy-free cheddar cheese to top off.
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Love this recipe? If you try it, be sure to tag me on @Instagram! You can also find me on Pinterest, YouTube and Facebook.
Cold Veggie Pizza Appetizer Recipe with Ranch
Cold Veggie Pizza has a crescent roll crust, topped with a cream cheese spread plus fresh veggies and cheddar cheese.
4.85 from 13 votes
Print Pin Rate
Course: Appetizer
Cuisine: American
Cook Time: 10 minutes minutes
Total Time: 10 minutes minutes
Servings: 32 pieces
Calories: 96kcal
Author: Lise Sullivan Ode
Ingredients
- 8 ounces reduced-fat cream cheese, softened 226g
- ½ cup plain nonfat Greek yogurt 113g
- ½ cup light mayonnaise 113g
- 1 package powdered Ranch dressing mix 1 ounce/28g
- 2 cans reduced-fat Pillsbury Crescent Rolls each can is 8 ounces/226g
- 1 cup fresh broccoli, chopped 91g
- 1 cup fresh red pepper, chopped 175g
- 4 green onions chopped
- 1 ½ cups shredded cheddar cheese 120g
Instructions
Preheat oven to 350°F.
Place cream cheese, yogurt, mayonnaise and Ranch dressing mix in a large bowl. With an electric mixer, beat on medium until smooth and creamy. Set aside.
Remove crescent rolls from the cans and roll out in one big piece onto a large, greased cookie sheet. Pinch seams together, if needed. Bake for 8-10 minutes or until golden brown. Let cool.
Spread cream cheese mixture onto cooled crust. Top with cheese and veggies.
Use a pizza cutter or large knife to cut into squares. Serve immediately or store in refrigerator in airtight container for up to 3 or 4 days.
Notes
Storage: Store in an airtight container in the fridge for up to about 4 days.
Veggies: Feel free to use any of your favoriteveggiesfor this crescent roll veggie pizza like red onion or carrots! Or if you don't like a veggie, for instance, bell peppers, omit them!
Cream cheese: Make sure it is softenedcream cheesebefore mixing together.
Nutrition
Calories: 96kcal | Carbohydrates: 9g | Protein: 3g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 271mg | Potassium: 51mg | Fiber: 1g | Sugar: 2g | Vitamin A: 273IU | Vitamin C: 9mg | Calcium: 55mg | Iron: 1mg
Tried this Recipe? Pin it for Later!Mention @MomLovesBaking or tag #momlovesbaking!
This is an old recipe but I haven't made it in so long that it seems new. On Saturday night, I went to a wine and painting party with some girlfriends and needed to bring an appetizer. I knew I wouldn't be able to keep it warm, so I figured something cold would work best. This Cold Veggie Pizza Appetizer was perfect. Right, girls? We didn't have a chance to eat dinner beforehand either. With lots of veggies, plus protein from shredded cheese and a greek yogurt ranch topping, this was a very satisfying snack. And the painting was so much fun!
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