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Crescent Roll Veggie Pizza

Crescent Roll Veggie Pizza

A quick, easy, and crowd-pleasing appetizer or light lunch featuring a buttery crescent roll crust topped with a creamy ranch spread and an abundance of fresh, colorful vegetables.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 8 slices
Course: Appetizer, Lunch
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Crust
  • 1 can (8 oz) Refrigerated crescent roll dough Do not unroll
Creamy Topping
  • 8 oz Cream cheese Softened
  • 1/2 cup Ranch dressing Good quality
  • 1 tsp Garlic powder
Vegetable Toppings
  • 1 cup Broccoli florets Finely chopped
  • 1 cup Carrots Shredded or thinly sliced
  • 1 cup Bell pepper Mixed colors, chopped
  • 1/2 cup Red onion Finely chopped
  • 4 oz Cheddar cheese Shredded

Method
 

Instructions
  1. Preheat oven to 375°F (190°C). Lightly grease a 13x9 inch baking pan.
  2. Unroll the crescent roll dough. Press the dough onto the bottom of the prepared baking pan, ensuring all corners are covered. Pinch seams together to seal.
  3. Bake the crust for 12-15 minutes, or until golden brown. Remove from the oven and let cool completely on a wire rack.
  4. While the crust cools, prepare the topping: In a medium bowl, beat the softened cream cheese until smooth. Whisk in the ranch dressing and garlic powder until well combined.
  5. Once the crust is cool, evenly spread the cream cheese mixture over the entire surface of the crust.
  6. Arrange the prepared vegetables (broccoli, carrots, bell peppers, and red onion) aesthetically over the cream cheese layer. Sprinkle evenly with shredded cheddar cheese.
  7. Refrigerate the veggie pizza for at least 1 hour before slicing and serving to allow the topping to firm up slightly.

Notes

For best results, ensure the cream cheese is fully softened before mixing. This pizza is best served the day it is made, as raw vegetables can become watery if stored too long.