Veggie Pizza

The holidays are here, which means lots of fun, celebrations and food! I find myself entertaining a lot over the holidays, and when I need a quick and easy appetizer to serve a hungry crowd, I turn to this veggie pizza. It’s fresh, colorful, festive and is always the first thing to disappear from the snack table. You won’t believe how easy it is to make, and your guests will be asking you for the recipe! Slices of veggie pizza on a serving plate.
How to make veggie pizza

This recipe starts with unbaked crescent rolls, which are pressed into a sheet pan to form the crust for this pizza. You can simply use your fingers to spread the dough in the pan, or you can use a rolling pin to roll out the dough into a rectangle shape.
I use Glad Press ‘n Seal for so many things, it seals tightly onto many difference surfaces like plastic, metal and wood. I also use my Press  n’ Seal to cover my veggie pizza while it’s chilling in the refrigerator. I love that this plastic wrap is BPA-free and safe to use in the microwave.

Veggie Pizza
Oh yum this sounds delicious!!! We use the wrap for all kinds of stuff in the kitchen.

Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes

Ingredients

• 2 packages crescent rolls
• 1 packet dry Ranch dressing mix
• 1 cup mayonnaise
• 2 (8 ounce) packages cream cheese softened
• 1 cup chopped or shredded carrots
• 1 cup chopped cauliflower
• 1 cup shredded cheddar cheese
• 1 cup chopped broccoli
• 1/4 cup each additional chopped vegetables such as bell pepper, tomato, scallions, or black olives

Instructions

1. Preheat oven to 375 degrees. Line a 11-inch by 17-inch or larger baking sheet with parchment paper or aluminum foil.
2. Unroll crescent roll triangles and arrange into rectangles to from a crust, pressing the seams together.
3. Bake the crust according to the package instructions, about 12 to 15 minutes or until golden brown. Remove from oven and cool completely, at least 30 minutes.
4. Meanwhile, in a medium bowl, combine cream cheese, mayonnaise, and ranch dressing mix. Chill in refrigerator to blend flavors while crust cools.
5. Spread the cream cheese mixture over the cooled crust. Top with broccoli, cauliflower, and carrots. Sprinkle with cheese and any additional vegetables, if using. Chill before cutting into squares.

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