Easy Cold Veggie Pizza
Cold veggie pizza is loaded with creamy ranch flavor and is a delicious way to eat your vegetables as a snack or appetizer.
Ingredients
dough and ranch spread
- 1 package crescent dough (crescent rolls work too)
- 1/2 cup mayonnaise
- 1/2 package dry ranch dressing packet
- 1 8 oz package cream cheese, softened
veggie and cheese toppings
- broccoli
- cauliflower
- bell peppers (use red, orange, and yellow for fun pops of color)
- shredded carrots
- green onion
- 1/4 cup sharp cheddar shredded cheese (optional)
Instructions
- Preheat the oven according to the crescent dough package.
- Lay the crescent dough or rolls on a baking sheet, pinch the seams together, and bake until lightly browned.
- Allow the crust to cool completely.
- While the crust cools, dice and cut your desired vegetables.
- In a medium bowl, beat or mix the cream cheese, mayonnaise, and dry ranch dressing until smooth.
- Spread a thick, even layer of the sauce over the cooled crust.
- Add the chopped veggies and lightly press them into the sauce to set. Top with shredded cheddar if desired.
- Cover and refrigerate.
- Cut into squares when ready to serve.
Notes
- Make ahead: Bake the crust and prep the veggies and spread separately up to a day in advance. Assemble within 4 to 6 hours of serving so the crust stays crisp.
- Storage: Keep covered in the fridge for 2 to 3 days. Don’t leave it out at room temperature for more than 2 hours, since the cream cheese base is dairy.
- Lighter swap: Use plain Greek yogurt in place of the mayo.
- Crescent sheets vs. rolls: If you use regular crescent rolls instead of a dough sheet, pinch the perforated seams together into one flat layer before baking.
Find it online: https://reachwellth.com/cold-veggie-pizza/