Everyone loves pizza, right? This “pizza” is a little different because it’s made with refrigerated crescent rolls for the crust. And instead of a tomato-based pizza sauce, this has a cool and creamy Ranch-flavored filling. It’s a cold-style pizza (the crust is the only thing that’s baked), with toppings of fresh veggies and cheddar cheese that go over the filling, making this a great appetizer or snack for the warm weather seasons!
If you happen to have a veggie garden and are growing broccoli, cucumber, tomatoes, carrots, and/or green onions, then you’ll have to keep this recipe in mind! The savory flavors of all these ingredients go so well together. It’s very easy to make, too.
You’ll need a 10×15″ rimmed pan to bake the crescent “crust” in. When you’re finished making this “pizza,” you can either cut it into squares and serve it from the pan or place the squares on a large plate or serving platter. In the photo above, I’m using some products from MaryandMartha.com—the pizza is shown on the Grace & Gratitude Dinner Plate, which is arranged in the God’s Love Catchall Tray (there’s a metal tag attached that reads, “God’s love is the heart of this home”). It’s a great basket-style tray and looks wonderful on a coffee table—perfect for displaying things and for serving snacks like this Veggie Crescent Pizza! 🙂
Veggie Crescent Pizza
VEGGIE CRESCENT PIZZA by NancyC
Makes about 16 servings
2 (8-ounce) can refrigerated crescent rolls
1 (8-ounce) package cream cheese, softened
3/4 to 1 cup mayonnaise
1 (1-ounce) packet dry Ranch dressing mix
1 cup chopped broccoli
1 cup chopped cucumber
1 cup chopped tomato
1/2 cup shredded carrots
1/2 cup chopped green onion
1 cup shredded Cheddar cheese
Preheat oven to 375˚F. Have an ungreased 10×15″ rimmed pan ready to use.
Unroll the 2 cans of crescent roll dough and separate into 4 rectangles. Press the dough into the bottom and up the sides of the 10×15″ pan to form a crust. Bake at 375˚F for 13 to 15 minutes or until golden brown. Cool completely (or for at least 30 minutes).
While crust is baking and cooling, chop the veggies if you haven’t already, and make the cream cheese filling. To make filling, mix the cream cheese, mayonnaise, and dry Ranch dressing mix together in a small bowl; set aside (Note: start with 3/4 cup mayonnaise and if you want the filling creamier, you can add another 1/4 cup).
When crust has cooled, spread cream cheese mixture over it, then top with the broccoli, cucumber, tomato, carrots, and green onion. Sprinkle the cheddar cheese over everything. Chill for at least 30 minutes, then cut into squares and serve.
Recipe from NancyC | nancy-c.com
With the weather being so warm, it’s also nice that the baking time is just 15 minutes at the most for the crescent crust in this recipe. So you don’t need to have your oven on very long! Do you have any favorite warm-weather recipes like this?
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