Veggie Pizza with Cream Cheese : Fresh, Cool, and Crowd-Pleasing
This Veggie Pizza with Cream Cheese is a no-bake, party-perfect appetizer that’s as easy as it is delicious. A soft crescent roll crust is topped with a creamy ranch-seasoned layer, then loaded with colorful, crisp veggies. Served chilled and cut into squares, it’s a refreshing bite that always disappears fast.
- Prep Time: 15 minutes
- chill time: 30 minutes
- Cook Time: 12 minutes
- Total Time: ~1 hour
- Yield: 12 squares 1x
Ingredients
2 cans refrigerated crescent roll dough
1 (8 oz) block cream cheese, softened
½ cup sour cream
1 tbsp ranch seasoning mix
½ tsp garlic powder (optional)
½ cup finely chopped broccoli
½ cup finely chopped cauliflower
½ cup shredded carrots
½ cup diced red bell pepper
¼ cup sliced green onions
Optional: shredded cheddar cheese for topping
Instructions
Preheat oven to 375°F (190°C). Unroll crescent dough onto a greased baking sheet and press seams together to form a crust.
Bake for 10–12 minutes until lightly golden. Let cool completely.
In a bowl, beat cream cheese, sour cream, ranch seasoning, and garlic powder until smooth.
Spread the cream cheese mixture evenly over the cooled crust.
Top with chopped veggies and lightly press them into the cream layer.
Sprinkle with shredded cheese if desired.
Chill for at least 30 minutes before slicing into squares and serving.
Nutrition
- Calories: 160 per serving
- Fat: 11g
- Carbohydrates: 13g
- Protein: 3g |