Description
This cold vegetable pizza is a classic party appetizer made with a crescent roll crust, a creamy ranch-seasoned spread, and topped with fresh chopped vegetables. It’s colorful, flavorful, and perfect for any gathering.
Ingredients
- 2 (8-ounce) cans refrigerated crescent rolls
- 1 (8-ounce) package cream cheese, softened
- 1 (1-ounce) package ranch-style dressing mix
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 cup broccoli, chopped
- 1 cup cauliflower, chopped
- 1 cup carrots, shredded or finely chopped
- 1/2 cup red bell pepper, diced
- 1/4 cup green onions, sliced
- 1/2 cup shredded cheddar cheese
Instructions
- Preheat oven to 375°F (190°C).
- Unroll crescent rolls and press onto an ungreased baking sheet to form a crust. Press seams together to seal.
- Bake for 10 minutes or until lightly golden. Remove from oven and allow to cool completely.
- In a medium bowl, mix cream cheese, ranch dressing mix, mayonnaise, and sour cream until smooth and well combined.
- Spread the cream cheese mixture evenly over the cooled crust.
- Top with chopped broccoli, cauliflower, carrots, red bell pepper, and green onions.
- Sprinkle shredded cheddar cheese over the top.
- Chill in the refrigerator for at least 1 hour before serving. Cut into squares and serve cold.
Notes
- You can customize the vegetables based on your preferences.
- This appetizer is best served cold and can be made a few hours in advance.
- For extra flavor, add a dash of garlic powder to the cream cheese mixture.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: No-Bake (with baked crust)
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 180
- Sugar: 2g
- Sodium: 340mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg
