Description
This vibrant Veggie Pizza is a colorful, refreshing, and easy-to-make appetizer or snack. Made with a crescent roll crust, a creamy ranch spread, and topped with fresh veggies, it’s a perfect dish for parties, potlucks, or a light meal.
Ingredients
Scale
- 2 tubes of refrigerator crescent rolls
- 18 oz softened cream cheese
- 1/3 cup sour cream
- 1 packet dry ranch seasoning
- 2 tablespoons dill weed
- A variety of vegetables (broccoli, shredded carrots, cucumber, tomatoes, etc.)
- Shredded cheese (optional)
Instructions
- Preheat your oven to 350°F (175°C). Unroll the crescent rolls and spread them out evenly on a large cookie sheet, pinching the seams together to form a solid crust. Bake for about 10 minutes or until golden brown.
- While the crust is baking, take a medium bowl and combine the softened cream cheese, sour cream, dry ranch seasoning, and dill weed. Mix until smooth and creamy.
- Wash and dice your vegetables into small, bite-sized pieces. You can use any combination of vegetables you prefer or have on hand.
- Once the crust is finished baking, remove it from the oven and let it cool on a wire rack for a few minutes.
- After the crust has cooled, spread the creamy ranch mixture on top, covering it evenly. Sprinkle the chopped vegetables over the top, adding as much or as little as you like. For extra flavor, top with shredded cheese.
- Cut into squares or rectangles and serve immediately. Enjoy your Veggie Pizza!
Notes
- You can customize the vegetable toppings based on your personal preferences or what’s in season.
- If you prefer a healthier option, you can skip the shredded cheese or use a lighter cheese alternative.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12th of the recipe)
- Calories: 150 kcal
- Sugar: 3g
- Sodium: 250 mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg