Cold Veggie Pizza Appetizer Recipe with Ranch has been in my recipe box since the 90s! I have always loved this recipe and your family or guests will too! All you need is a crescent roll dough crust, cream cheese ranch spread topped with lots of fresh veggies and cheddar cheese.
WHY I LOVE MY Cold Veggie Pizza Appetizer Recipe with Ranch
• This recipe is incredibly good, it is addicting!
• One of my favorite recipes because it is a great appetizer or snack
• Has some protein in it from the cheese and Greek yogurt ranch topping!
• Perfect as an easy appetizer for a party!
• A great recipe to serve to your kiddos and family gatherings!
• This cold veggie pizza recipe is my favorite because of the flavorful combinations!
INGREDIENT NOTES
Dairy: You'll need reduced-fat cream cheese and nonfat Greek yogurt as the base for the mixture on the crust.
Ranch topping: The ranch ingredient in this is a ranch dressing mix mixed with dairy products and some light mayonnaise.
Crescent roll: Buy 2 cans of your favorite crescent roll dough found at any grocery store
Veggies: The fresh vegetables you will need are 1 cup of fresh broccoli and red bell pepper, along with 4 chopped green onions.
Cheese: Get your favorite brand of cheddar cheese to top off this pizza!
HOW TO MAKE MY Cold Veggie Pizza Appetizer Recipe with Ranch
1. Preheat your oven to 350°F
2. Prepare your top layer by putting cream cheese, yogurt, mayo, and ranch dressing powder into a large bowl, and set aside.
3. Grease a large cookie sheet and remove crescent rolls from the can. Lay out the dough as one big piece onto the baking sheet and pinch the seams together. Bake for 8-10 minutes or until the crescent roll crust is golden brown, let cool.
4. Spread the cream cheese mixture onto the cooled crust. Top with cheese and chopped veggies.
5. Use a pizza crust cutter or large knife to cut into squares. Serve immediately and enjoy!
QUICK TIPS
Storage: Store in an airtight container in the fridge for up to about 4 days.
Veggies: Feel free to use any of your favorite veggies for this crescent roll veggie pizza like red onion or carrots! Or if you don't like a veggie, for instance, bell peppers, omit them!
Garnish: Garnish with some fresh herbs to bring it together!
Cream cheese spread: An easy way to spread the mixture is with a spatula to get it in the corners!
Crescent dough: Let crescent rolls get to room temperature before laying out on the pan to unroll it easier.
Cream cheese: Make sure it is softened cream cheese before mixing together.
FREQUENTLY ASKED QUESTIONS
Can I make this gluten-free? Yes, either follow my Gluten Free Veggie Pizza recipe or instead of a crescent roll crust buy a gluten-free pizza crust and follow this recipe the same. I recommend Schar's gluten-free pizza crust!
When should I prepare my veggies? Cut all of your fresh vegetables beforehand so you can easily put them on your crust.
Could I make this dairy-free? Yes! Use dairy-free cream cheese and instead of Greek yogurt, dairy-free sour cream or a dairy-free plain Greek yogurt. You could also use hummus instead of the cream cheese mixture if you prefer! Then use your favorite dairy-free cheddar cheese to top off.
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Love this recipe? If you try it, be sure to tag me on @Instagram! You can also find me on Pinterest, YouTube and Facebook.
Cold Veggie Pizza Appetizer Recipe with Ranch
Ingredients
- 8 ounces reduced-fat cream cheese, softened 226g
- ½ cup plain nonfat Greek yogurt 113g
- ½ cup light mayonnaise 113g
- 1 package powdered Ranch dressing mix 1 ounce/28g
- 2 cans reduced-fat Pillsbury Crescent Rolls each can is 8 ounces/226g
- 1 cup fresh broccoli, chopped 91g
- 1 cup fresh red pepper, chopped 175g
- 4 green onions chopped
- 1 ½ cups shredded cheddar cheese 120g
Instructions
- Preheat oven to 350°F.
- Place cream cheese, yogurt, mayonnaise and Ranch dressing mix in a large bowl. With an electric mixer, beat on medium until smooth and creamy. Set aside.
- Remove crescent rolls from the cans and roll out in one big piece onto a large, greased cookie sheet. Pinch seams together, if needed. Bake for 8-10 minutes or until golden brown. Let cool.
- Spread cream cheese mixture onto cooled crust. Top with cheese and veggies.
- Use a pizza cutter or large knife to cut into squares. Serve immediately or store in refrigerator in airtight container for up to 3 or 4 days.
Notes
Nutrition
This is an old recipe but I haven't made it in so long that it seems new. On Saturday night, I went to a wine and painting party with some girlfriends and needed to bring an appetizer. I knew I wouldn't be able to keep it warm, so I figured something cold would work best. This Cold Veggie Pizza Appetizer was perfect. Right, girls? We didn't have a chance to eat dinner beforehand either. With lots of veggies, plus protein from shredded cheese and a greek yogurt ranch topping, this was a very satisfying snack. And the painting was so much fun!
Christine says
What is considered a large cookie sheet? I have several sizes.
Lise Ode says
A half sheet pan works well, 13"x18".
Christine says
Hi I’m thinking of making this for a party coming up but I was wondering if I could substitute sour cream for the Greek yogurt? I’m also thinking of adding some shredded carrots and green peppers. Obviously I’ve never made this before but I have had it at other gatherings in the past. Thinking it would be a great idea instead of a regular veggie tray. What do you think?
MARLA STILES says
Sounds yummy!! Will this recipe work with regular ingredients instead of reduced fat & non fat?
Lise Ode says
Yes! Absolutely, you can use full fat ingredients if you wish.
Maria says
I’ve done this many times. I put carrots and cauliflower in addition to above vegies. I don’t cover it airtight in the fridge because the moisture in the spread will make the crust soggy. I cover it loosely with paper towel to transport it. Thanks for posting it so I don’t have to look in my recipes drawer.
Lise Ode says
You're welcome, enjoy!!
Elaine says
Love this appetizer and have been making it for 31 years (our childbirth class had a “pre-delivery party which was the first time I tried it. ). This dish never fails to be a big hit! And so easy!
Lise Ode says
Hi Elaine, Thank you for your comments! Isn't it wonderful to have these vintage recipes that never fail to please! Enjoy!
Cheri Mello says
LOOKS YUMMY 👍🏼♥️Thank You FOR Sharing!!LOVE Getting Those Veggies In ANY WAY You CAN!! Were Salad Eaters AND Veggie EATERS , But I Thought I’d Get Organic Veggie/Fruit MIX Popsicles For Grandkids. And ONLY 1said , I CAN taste Carrots in This POPSICLE!!! IThere WERE 10 Things in it And He DIDNT see The Box.. Other Grandkids Are BIG PIZZA EATERS And I THINK They’ll LOVE ❤️ IT👍🏼BC It’s MORE like PIzza🎉🎊🎈G-d ♥️Bless
PJ says
Try 1T. of dry zesty Italian dressing in place of Ranch dressing.
Cory says
curious if I could sub out the mayo for more Greek yogurt? I no longer use mayo but saw that there was Greek yogurt being used ready. Not sure if this is for consistency or flavor? Let me know! I could let a little lite mayo slide this time 🙂 looking to make this for a dinner party tomorrow!
Kim Lee says
IGNORE previous post, I was on the wrong page. SO SORRY ~ I am making this too
Kim Lee says
I clicked on the link for the recipe & was taken all over the place, NO recipe. Could you pls send it to me? I scrolled & clicked & looked but still came up w/ nothing & now my mouth is watering. I would like to do these for my dnl's baby shower that is before lunch & these would be perfect. I could figure it out I'm sure but would rather have a guide. Thank you, Kim
Terri says
I made it today for superbowl. It was very good!
Trenna says
How early can you make this before a party?
Mom Loves Baking says
Hi Terri, You could make this the day before if that helps. As in any baking recipe though, it's always best the first day. 🙂
Jennie @ The Diary of a Real Housewife says
Yum! I think my kids would love this! I can pack on the veggies to sneak those in! =)