We all need a few appetizer recipes on hand that are quick and easy to make and travel great. This Veggie Pizza is a perfect one for that because you can eat it chilled or even at room temp. Plus, it’s healthy! It’s loaded with all your favorite veggies. The absolute best part? You serve it cold, so you can make it ahead and pull it out of the fridge and slice it up right before your friends arrive. It’s a great appetizer to put all your garden veggies to good use!
You can cut it up however you would like. Whether it’s cute little squares or triangles to look just like pizza. Only this is healthy pizza!
Here are a couple little tips that may make it even easier.
-I bought the 2 pack of crescent rolls, and I ended up using both to fill this half pan sized baking tray, but different sized pans may need more or less.
-I love using those pre-cut sheets of parchment paper. Just press the crescent roll pieces down into the pan covering the entire pan.
-The cream cheese spreads easier if the crescent rolls are still a little warm from the oven.
-This dish is so customizable. Just chop up any of your favorite veggies and throw them on top.
Ingredients:
2 tubes (8 ounces each) refrigerated crescent rolls
1 package cream cheese (8oz.), softened
½ cup sour cream, optional
1 packet of ranch dressing, or try our favorite homemade version
1-1/2 cups chopped fresh broccoli florets
1 cup chopped cauliflower
½ cup sliced carrots
(add any of your favorite vegetables here)
Instructions:
1. Remove crescent dough from packaging. Arrange and press down into the bottom of a half sheet pan lined with parchment paper.
2. Bake at 375° for 15-20 minutes or until golden brown. Remove from oven and let cool.
3. In a small bowl, mix together the cream cheese, sour cream and dry ranch dressing mix until smooth.
4. Spread over the crescent roll crust.
5. Top with all the chopped veggies: broccoli, cauliflower and carrots.
So, what veggies would you add?
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