Crescent Roll Veggie Pizza (Printable Version)
# What You'll Need:
→ Base
01 -
1 sheet seamless crescent roll dough (or equivalent rolls, seams pressed)
→ Cream Cheese Layer
02 -
8 ounces cream cheese, softened to room temperature
03 -
2 tablespoons mayonnaise
04 -
2 tablespoons sour cream
05 -
1 tablespoon dry ranch seasoning mix
→ Vegetable Topping
06 -
1/2 cup fresh broccoli florets, chopped
07 -
1/2 cup fresh cauliflower florets, chopped
08 -
1/2 cup fresh carrots, sliced thin
# Step-by-Step Directions:
01 -
Press the crescent roll dough into a greased 9x13 inch baking dish, sealing seams if using rolls. Bake at 350°F (175°C) for 12 to 15 minutes until golden brown. Remove and let cool completely.
02 -
In a mixing bowl, combine softened cream cheese, mayonnaise, sour cream, and dry ranch seasoning. Stir until smooth and well blended.
03 -
Once the baked crescent crust is completely cooled, spread the ranch cream cheese mixture evenly over the surface.
04 -
Top evenly with chopped fresh broccoli, cauliflower, and sliced carrots, ensuring vegetables are dry to avoid sogginess.
05 -
Refrigerate the assembled veggie pizza for at least 2 hours to allow flavors to meld and the cream cheese layer to firm up for easier slicing.
# Helpful Notes:
01 -
Pat vegetables dry after rinsing to prevent excess moisture that can make the crust soggy.
02 -
Allow the crust to cool fully before spreading the cream cheese layer to avoid melting.
03 -
Use a sharp knife or rolling cutter wiped clean between cuts for neat squares.