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This Crescent Roll Veggie Pizza is a crowd pleaser anywhere I take this yummy appetizer. People always want the recipe! It is unbelievably good and even easier to make.
This veggie pizza with crescent rolls recipe is loaded with flavor. It is easy to serve and taste amazing. The blend of ranch and sour cream combine for the perfect dressing for the diced veggies on the pizza.
Trust me, even those self proclaimed non veggie lovers will love this recipe! If you like using crescent roll as a base, make this Crescent Roll Pizza Recipe or Baked Brie in Crescent Roll.
What's in this post: Crescent Roll Veggie Pizza
Why This Recipe Works:
I love making this crescent roll veggie pizza for many occasion. It perfect served for a holiday appetizer or for showers. The simple ingredients and the many ways it can be prepared, makes it my go-to appetizer recipe.
Ingredients:
- Crescent Rolls
- Sour Cream
- Ranch Dressing Mix
- Diced Cauliflowers
- Diced Carrots
- Broccoli Florets -diced
- Diced Red Bell Pepper
- Diced Onion
Variations Ideas:
- Shredded Cheese – Add a variety of shredded cheese such as shredded cheddar cheese, Colby Jack or Mozzarella would be yummy.
- Flavored Cream Cheese – Try using flavored cream cheese mixture as the base instead of the sour cream and ranch mixture.
- Regular Cream Cheese and Sour Cream – You can also use 2 of the 8 oz packs of cream cheese and ranch mix to make the base. If it is too thick, add a spoonful of sour cream until it is the desired consistency to spread.
- Spices – Dill weed is yummy on the pizza.
- Fresh Vegetables – Feel free to omit what you don’t like and add what you do. Other ideas include: green bell peppers, radishes or any crunchy veggie you like. Sometimes I also add diced tomato or black olives but only if I plan to eat right away. If you plan to eat the pizza later, it can become soggy from the tomatoes.
Step by Step Instructions:
- Step 1 – First, preheat the oven to 350 degrees and move the oven rack to the middle position.
Step 2 – Second, open the package of crescent roll crust and roll them out on the baking sheet pan. Make sure to pinch the seams together so that the crescent roll dough creates a rectangular piece of dough. Bake the crust until golden brown. Then cool on a wire rack.
Step 3 – While the crust is cooling, mix together the sour cream and ranch mix. Just stir until it is well combined.
Step 4 – Finally, put the spread the cream cheese mixture on the cooled crust and spread all over. I normally use a spatula to spread it around the crust.
Step 5 – Add the fresh veggies and you are done. Once you have sprinkled all of the veggies, press down gently.
- Step 7 – Put the veggie pizza in the fridge until ready to serve. I also like to slice it so it is ready to serve! Top with green onions for even more flavor.
Recipe Tips:
- Prepared Baking Sheet – Just make sure you have a good baking sheet so the crescent rolls do not become too brown. And it’s so important to use a cooling rack before adding your toppings.
- Food processor – If you have a food processor, use that to chop the veggies quickly and easily. It is a huge time saver and you can just toss them in and let the food processor do the work.
Serving Suggestions:
We usually serve this veggie pizza as an appetizer. But it works well as a side to be served as an easy dinner idea. Serve with a bowl of Tomato Soup or Chicken Noodle Soup for the perfect weeknight meal.
Frequently Asked Questions:
If you have leftovers, store in an airtight container. You can also wrap in plastic wrap and store in the fridge. Leftover will stay good for up to 3 days.
Yes, this is the perfect appetizer to make ahead of time. Prepare and store in the fridge no more than 24 hours in advance when serving. We think it taste even better when made in advance.
More Easy Appetizer Recipes:
- Bacon Wrapped Little Smokies
- Hawaiian Ham and Cheese Sliders recipe
- The Best Mexican White Cheese Dip
- Tortilla Pizza Recipe
- Jalapeño Popper Stuffed Cheesy bread recipe
- Homemade Mozzarella Cheese Sticks
- How to Make a Veggie Tray
- More Crescent Roll Recipes
We love hearing from you. If you make this crescent roll veggie pizza recipe, please leave us a comment or a star review.
Crescent Roll Veggie Pizza
Equipment
Ingredients
- 1 can Crescent Rolls (8 ounces)
- 16 oz sour cream
- 1 packet of ranch mix
- 1 cup diced cauliflowers
- 1 cup broccoli florets (diced)
- ½ cup diced carrots
- ¼ cup diced red bell pepper
- 2 Tablespoons diced onion
Instructions
- Move oven rack to middle position and preheat to 350 degrees F.
- Roll out Crescent Rolls onto a baking sheet. Pinch seams together to create a rectangular piece of dough and bake until golden brown, about 7-8 minutes.
- Move baking sheet to a wire rack to cool completely, about 40 minutes.
- Meanwhile add sour cream and ranch mix to a small bowl. Stir mixture until combined.
- Spread mixture, using small spatula, evenly over crust.
- Sprinkle veggies over sour cream mixture and press veggies down lightly.
- Slice pizza into 24 pieces and serve immediately or refrigerate until ready to serve.
I’ve made this often in past and great for a party or even a light lunch or dinner. You can get the “sheets” instead of the individual cresent rolls so you can avoid pinching the dough together. Also, after you spread the cream cheese/sour cream or whatever on the dough (after baking), cut into squares and THEN add your toppings. It’s much easier. Great for any party or gathering or an easy lunch or dinner when you don’t want something hot or heavy.
You can use a flavored cream cheese (herbs & garlic or whatever flavor). I just mix it with a spoonful or two of sour cream. OR if you have a ranch dip, you can mix that with a little bit of cream cheese to thicken up the dip. Whatever you are mixing together for flavors, let it sit in a bowl in fridge for at least 2 hours so the flavors can all mingle and marry. Put it together just before you want to serve it, maybe an hour beforehand at most. And don’t forget to add cheese.
Denise – yes! It is the perfect party food. Great tips!
Will this get soggy if I make it a day ahead and refrigerate?
Yes, the crescent rolls do get soak. You can make all the ingredients the day before. Refrigerate and then assemble right before serving.
I am on a fixed income,so it is helpful to find good recipies.I love these different recipies..thanks so much..
Can I make this ahead and possibly freeze for a day or two?
I haven’t tried it, but I don’t think it would freeze well.
I wonder if you could just use store bought Cresent rolls instead of baking them. Cut in half and serve as the recipe calls for
I haven’t tried that, but you could try!
I used one tube of crescent rolls and quickly realized that was not going to cover a whole cookie sheet. I saw the recipe said it served 24-I think it would serve 24 if I cut into one inch squares. I was surprised none of the comments I read mentioned this. Putting this out there to warn others.
The crescent rolls do not need to cover the entire pan. Just roll them out and add the toppings. I serve this recipe as an appetizer so that’s why it’s listed for 24 servings.
I have made something similar, I roll a whole can of crescent rolls on a pizza pan. I mix ranch with cream cheese as bottom layer. Basically the same vegetables as you but I add shredded cheese. So good. Love your recipes.
I’ve made this for many years. My favorite part is I add chopped green olives.
In the crescent roll veggie pizza, are the vegetables added raw?
Yes, they are.
Excellent and easy
The directions include cream cheese but the ingredients list does not
Something isnt right
Robin – Thanks for letting me know. That was a typo. We did not use cream cheese in this recipe and I have updated the post. Thanks!
I made this for a gathering of friends. They loved it. I did not put cucumber on it but did put shredded cheese. I didn’t have celery seed but it turned out awesome. Do recommend you let it set in the fridge for at least 2 hrs. so it firms up again.
I’m so glad you enjoyed it – Thank you for sharing!
Awesome recipe but I think you forgot to put cream cheese in your ingredients
Thank you so much Cheryl – I don’t use cream cheese in this recipe. The sauce is made from a sour cream and ranch mixture. I hope you try it out and let me know what you think!
Great recipe! Might cut back on the dressing next time. Thanks!