Name: Cold Veggie Pizza Appetizer Recipe with Ranch
Cook time: 10 min
Total time: 10 min
Ingredients: 8 ounces reduced-fat cream cheese, softened (226g); 1/2 cup plain nonfat Greek yogurt (113g); 1/2 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 1/2 cups shredded cheddar cheese (120g)

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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.

Yummy pizza appetizer on a green cutting board.

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!

Mixing cream cheese and Ranch with a pink hand mixer.

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!

Spreading cream cheese Ranch onto cooled pizza crust.

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.

Colorful veggies on top of cold veggie pizza.

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.

You might also like these RECIPES

Gluten-Free Veggie Pizza

Homemade New York Style Pizza

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Mini Bagel Pizzas with Pepperoni

BBQ Chicken Mini Pizzas

G luten-Free Mexican Pizza

Italian Zucchini Crescent Pie

Loaded Potato Pinwheels

Savory Crescent Chicken Squares

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

Cold Veggie Pizza has a crescent roll crust, topped with a cream cheese spread plus fresh veggies and cheddar cheese.

4.85 from 13 votes

Print Pin Rate

Course: Appetizer

Cuisine: American

Cook Time: 10

Total Time: 10

Servings: pieces

Calories: 96kcal

Author: Lise Sullivan Ode

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

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!

Cream cheese: Make sure it is softened cream cheese before mixing together.

Nutrition

Tried this Recipe? Pin it for Later!Mention @MomLovesBaking or tag #momlovesbaking!

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!

Comments

4.85 from 13 votes (11 ratings without comment)