Description
A flaky crescent roll crust, creamy ranch base, and colorful fresh vegetables make this veggie pizza the perfect appetizer or light meal for any occasion.
Ingredients
2 (8 ounce) packages refrigerated crescent rolls
1 cup sour cream
1 (8 ounce) package cream cheese, softened
1 (1 ounce) package ranch seasoning mix
1 teaspoon dried dill weed
¼ teaspoon garlic salt
1 ½ cups chopped fresh broccoli
½ cup halved and thinly-sliced radishes
1 small onion, finely chopped
1 red bell pepper, chopped
1 carrot, grated
1 stalk celery, thinly sliced
Instructions
1. Preheat oven to 375°F. Unroll crescent rolls and press into a single sheet on a baking pan. Bake for 10–12 minutes until golden and cool completely.
2. Mix sour cream, softened cream cheese, ranch seasoning, dill weed, and garlic salt until smooth.
3. Spread the creamy mixture over the cooled crust evenly.
4. Top with chopped broccoli, radishes, onion, bell pepper, carrot, and celery.
5. Gently press veggies into the spread to help them stick.
6. Chill the pizza for at least 1 hour to allow flavors to set.
7. Cut into squares or triangles and serve cold.
Notes
Chilling the pizza after assembly helps the spread set and keeps vegetables crisp.
You can add cherry tomatoes, olives, or spinach for extra variety.
Best served within 2–3 days for maximum freshness.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dinner Recipes
- Method: No-Bake (after crust)
- Cuisine: American