CRESCENT ROLL VEGGIE PIZZA
Crescent Roll Veggie Pizza is a delicious and easy-to-make appetizer that is perfect for any occasion. This recipe is a great way to eat more veggies while still enjoying a tasty snack!
Prep Time20 minutes mins
Cook Time10 minutes mins
Chill Time30 minutes mins
Course: Appetizer
Cuisine: American
Keyword: Crescent Roll Veggie Pizza
Servings: 12 servings
Calories: 405kcal
- 2 8-oz. tubes refrigerated crescent rolls
- 2 8-oz. packages cream cheese
- 1 cup mayonnaise
- 1 1-oz. package powdered Ranch dressing mix
- ½ cup grated broccoli
- ½ cup grated carrots
- ½ cup finely chopped red bell pepper
- ½ cup finely chopped yellow bell pepper
- ¼ cup thinly sliced chives
Preheat the oven to 350°.
Prepare and chop the vegetables as described in the ingredients list.
Take the crescent roll dough out of its packaging and unravel both rolls onto a baking sheet (you may need to puzzle piece parts of the roll together to get it to fill the whole sheet). Push the seams together so it forms one layer. Then prick the crescent roll dough with a fork so air bubbles do not form while baking.
Bake the dough for about 10 minutes, then set it aside to cool.
Add the softened cream cheese, mayonnaise, and Ranch dressing mix to a stand mixer bowl and cream them together. Using a baking spatula, spread an even layer of the mixture onto the baked crescent roll dough.
Cover the cream cheese layer with the grated broccoli, grated carrots, chopped bell peppers, and sliced chives.
Wrap the top of the veggie pizza sheet with plastic wrap and allow it to chill in the refrigerator for at least 30 minutes. Cut into squares, serve, and enjoy!
Calories: 405kcal | Carbohydrates: 20g | Protein: 4g | Fat: 35g | Saturated Fat: 13g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 8g | Trans Fat: 0.03g | Cholesterol: 46mg | Sodium: 716mg | Potassium: 111mg | Fiber: 0.5g | Sugar: 6g | Vitamin A: 1677IU | Vitamin C: 24mg | Calcium: 44mg | Iron: 1mg