Cream Cheese Veggie Pizza
Try this Cream Cheese Veggie Pizza for a delicious make ahead meal that is sure to please even the pickiest of eaters.
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Cream Cheese Veggie Pizza
I first learned about this type of recipe through a Mennonite mom that I follow on YouTube and decided to give it a try. It turned out so good and I’ve been making it ever since.
If you love crescent roll dough, cream cheese and veggies then you’re going to really enjoy this recipe. It’s great for the summertime because it’s served chilled.
It can also be made ahead of time and served at a potluck or BBQ, although it’s best eaten within the first 48 hours in my opinion as the dough will start to get limp and soggy after that period of time.
Feel free to use any vegetables that you would prefer such as carrots, cauliflower, broccoli, snap peas, cucumber, zucchini or squash.
Want More Quick and Easy Summertime Meal Ideas? Here are a few of our favorites:
- BLT Pasta Salad
- Slow Cooker Dr Pepper Pulled Pork
- Ham, Bacon and Ranch Green Pea Salad
- 7-Layer Salad with Mayo Dressing
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How to Make Cream Cheese Veggie Pizza:
Preheat the oven to 350° as directed on the crescent roll package instructions.
Spread crescent rolls across the cookie sheet – covering the cookie sheet and sealing the cuts between each of the rolls.
Bake according to crescent roll package instructions.
Cool completely before adding toppings.
In a medium-sized bowl, mix softened cream cheese, sour cream and ranch dip.
Chop all veggies very small in food processor and toss them all together in a bowl.
To Assemble the Pizza:
Spread the ranch dip all over crescent roll pizza base.
Add chopped mixed veggies and press down into the cream cheese mixture. Add garlic salt.
Cut into equal squares and serve. You may also chill before serving. Best eaten within 48 hours.
Cream Cheese Veggie Pizza
Equipment
Ingredients
- 2 tubes crescent roll dough
- 1 - 8 oz cream cheese softened
- 1 cup sour cream
- 3 tbsp dry ranch seasoning
- 1 small head cauliflower
- 1/4 cup julienned carrots
- 1 orange bell pepper
- 1 small english cucumber
- 1/4 cup chopped green onion
- garlic salt to taste
Instructions
- Preheat the oven to 350° as directed on the crescent roll package instructions.
- Spread crescent rolls across the cookie sheet – covering the cookie sheet and sealing the cuts between each of the rolls.
- Bake according to crescent roll package instructions.
- Cool completely before adding toppings.
- In a medium-sized bowl, mix softened cream cheese, sour cream and ranch dip.
- Chop all veggies very small in food processor and toss them all together in a bowl.
To Assemble the Pizza:
- Spread the ranch dip all over crescent roll pizza base.
- Add chopped mixed veggies and press down into the cream cheese mixture. Add garlic salt.
- Cut into equal squares and serve. You may also chill before serving. Best eaten within 48 hours.
