Cold veggie pizza is a great dish to serve as an appetizer, snack, or even a light lunch. An easy recipe to make, the crust is baked from refrigerated crescent dough. After covering the crust with ranch-flavored cream cheese, a variety of vegetables and shredded cheese are added as toppings. Customize this recipe by using different types of veggies.
Recipe Servings: 16
Prep Time
20 minutes
+ 1 hour 30 minutes resting
+ 1 hour 30 minutes resting
Cook Time
12 minutes
Total Time
2 hours 2 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- Nonstick cooking spray, as needed to grease baking sheet
- 2 packages (8 oz each) refrigerated crescent rolls
- 2 packages (8 oz each) cream cheese, softened
- 1 cup mayonnaise
- 1 packet (1 oz) dry ranch dip mix
- 1 cup broccoli, chopped
- 1 cup cauliflower, chopped
- 1 cup carrots, chopped or shredded
- 1 cup shredded cheddar cheese
- ¼ cup red bell pepper, chopped
- ¼ cup yellow bell pepper, chopped
Directions
- Preheat the oven to 375°F. Grease an 11 x 17-inch baking sheet using nonstick cooking spray.
- Unroll the crescent roll dough and arrange it into a rectangle on the baking sheet, pressing the seams together to form a crust.
- Bake the crust according to the package instructions, about 12–15 minutes or until golden-brown.
- Remove the crust from the oven and let it cool completely, at least 30 minutes.
- Combine the cream cheese, mayonnaise, and ranch dip mix in a medium bowl. Chill the mixture in the refrigerator to blend the flavors while the crust cools.
- Spread the cream cheese mixture evenly over the cooled crust.
- Sprinkle the vegetables over the cream cheese.
- Sprinkle the cheese over the vegetables.
- Cover the pizza with plastic wrap and chill it in the refrigerator for at least 60 minutes before slicing to serve.
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