Classic Vegetable Pizza
This delightful Classic Vegetable Pizza recipe with its crescent roll crust, dill-infused Ranch dip, and crisp vegetables is a refreshing and savory appetizer that perfect for your next gathering!
Servings 30
Ingredients
- 16 ounces crescent roll dough (2 tubes of 8 ounce)
- 8 ounces cream cheese softened
- 1 cup sour cream
- 1 ounce Ranch seasoning(1 packet)
- ½ teaspoon dried dill
Vegetables
- ¾ cup carrots finely shredded
- 1½ cups broccoli florets chopped
- 1 cup cauliflower florets chopped
- ½ cup red bell pepper chopped
- 3 green onions chopped
- 1 cup cherry tomatoes diced
- 1 cup shredded cheddar cheese
Instructions
- On a large cookie sheet, roll out the crescent rolls into a single layer. Then pinch the seams of the rolls together while stretching and molding the dough to fit the pan. Next, bake the crust at 375°F for 10 minutes or just until the bottom of the crust is golden brown. Cool completely.
- Beat the softened cream cheese and sour cream in a medium bowl with an electric mixer until smooth. Mix in the Ranch packet and dried dill. Then evenly spread this dip over the cooled crust.
- Layer on your vegetables. Starting with the large pieced ones first. Lastly, top with a sprinkle of shredded cheddar cheese.
- Chill before serving. Then, cut it into bite-size rectangles. Enjoy!
Notes
Notes:
1.Prep vegetables up to 5 days a head for a faster veggie pizza.
2.Use a food processor on pulse mode to help speed up veggie prep. You want the vegetables finely chopped but not completely pulverized. Please do not overdo it.
3. Using a cookie sheet instead of a baking pan with raised edges makes for easier cutting and serving. The size of the cookie can vary slightly.
4. Smaller slices/squares are more sturdy and easier to handle, especially for parties with little kids.