Cold Veggie Pizza is a tried and true appetizer recipe that's been in my recipe box since the 1990s. Start with a crescent roll crust, then top with a cream cheese spread topped with fresh veggies and cheddar cheese.
This is an old recipe but I haven't made it in so long that it seems new. On Saturday night, I went to a wine and painting party with some girlfriends and needed to bring an appetizer. I knew I wouldn't be able to keep it warm, so I figured something cold would work best. This Cold Veggie Pizza Appetizer was perfect. Right, girls? We didn't have a chance to eat dinner beforehand either. With lots of veggies, plus protein from shredded cheese and a greek yogurt ranch topping, this was a very satisfying snack. And the painting was so much fun!
What is Cold Veggie Pizza?
The base is refrigerated crescent roll dough, baked on a sheet pan.
The spread is made with cream cheese, mayonnaise, Greek yogurt and ranch dressing.
Top with your favorite fresh veggies and shredded cheese.
It's so incredibly good!
Cold Veggie Pizza Appetizer would be great for the super bowl or any football party. My husband loved it. He begged me to make this again and often. It could even be a light lunch.
How to Make Cold Veggie Pizza
- Start by mixing up the ranch spread. Place the cream cheese, mayo, Greek yogurt and a package of Ranch dressing powder in a large bowl. You can mix it by hand but I think it comes out creamier when you use an electric mixer. Set aside.
2) Unroll 2 cans of crescent roll dough onto a large cookie sheet. Bake and let cool. Spread the ranch spread over cooled crescent crust.
3) Top with chopped, fresh brocoli, red peppers, green onions and shredded cheddar cheese.
4) Slice it up and serve.
Make this Cold Veggie Pizza Appetizer at your next party and watch it disappear.
Comment below with what veggies you put on your pizza!
Tools for success
Wilton Perfect Results Cooling Rack
Offset Spatula (for spreading cream cheese mixture onto pizza)
Note: The above items are affiliate links.
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Cold Veggie Pizza Appetizer
- 8 ounces reduced-fat cream cheese, softened 226g
- ½ cup plain nonfat Greek yogurt 113g
- ½ cup light mayonnaise 113g
- 1 package powdered Ranch dressing mix 1 ounce/28g
- 2 cans reduced-fat Pillsbury Crescent Rolls each can is 8 ounces/226g
- 1 cup fresh broccoli, chopped 91g
- 1 cup fresh red pepper, chopped 175g
- 4 green onions chopped
- 1 ½ cups shredded cheddar cheese 120g
- Preheat oven to 350°F.
- Place cream cheese, yogurt, mayonnaise and Ranch dressing mix in a large bowl. With an electric mixer, beat on medium until smooth and creamy. Set aside.
- Remove crescent rolls from the cans and roll out in one big piece onto a large, greased cookie sheet. Pinch seams together, if needed. Bake for 8-10 minutes or until golden brown. Let cool.
- Spread cream cheese mixture onto cooled crust. Top with cheese and veggies.
- Use a pizza cutter or large knife to cut into squares. Serve immediately or store in refrigerator in airtight container for up to 3 or 4 days.
All text and images © Lise Ode for Mom Loves Baking. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate. This post may contain affiliate links.
MARLA STILES says
Sounds yummy!! Will this recipe work with regular ingredients instead of reduced fat & non fat?
Lise Ode says
Yes! Absolutely, you can use full fat ingredients if you wish.
I’ve done this many times. I put carrots and cauliflower in addition to above vegies. I don’t cover it airtight in the fridge because the moisture in the spread will make the crust soggy. I cover it loosely with paper towel to transport it. Thanks for posting it so I don’t have to look in my recipes drawer.
Lise Ode says
You're welcome, enjoy!!
Love this appetizer and have been making it for 31 years (our childbirth class had a “pre-delivery party which was the first time I tried it. ). This dish never fails to be a big hit! And so easy!
Lise Ode says
Hi Elaine, Thank you for your comments! Isn't it wonderful to have these vintage recipes that never fail to please! Enjoy!
Cheri Mello says
LOOKS YUMMY 👍🏼♥️Thank You FOR Sharing!!LOVE Getting Those Veggies In ANY WAY You CAN!! Were Salad Eaters AND Veggie EATERS , But I Thought I’d Get Organic Veggie/Fruit MIX Popsicles For Grandkids. And ONLY 1said , I CAN taste Carrots in This POPSICLE!!! IThere WERE 10 Things in it And He DIDNT see The Box.. Other Grandkids Are BIG PIZZA EATERS And I THINK They’ll LOVE ❤️ IT👍🏼BC It’s MORE like PIzza🎉🎊🎈G-d ♥️Bless
Try 1T. of dry zesty Italian dressing in place of Ranch dressing.
curious if I could sub out the mayo for more Greek yogurt? I no longer use mayo but saw that there was Greek yogurt being used ready. Not sure if this is for consistency or flavor? Let me know! I could let a little lite mayo slide this time 🙂 looking to make this for a dinner party tomorrow!
Kim Lee says
IGNORE previous post, I was on the wrong page. SO SORRY ~ I am making this too
Kim Lee says
I clicked on the link for the recipe & was taken all over the place, NO recipe. Could you pls send it to me? I scrolled & clicked & looked but still came up w/ nothing & now my mouth is watering. I would like to do these for my dnl's baby shower that is before lunch & these would be perfect. I could figure it out I'm sure but would rather have a guide. Thank you, Kim
I made it today for superbowl. It was very good!
How early can you make this before a party?
Mom Loves Baking says
Hi Terri, You could make this the day before if that helps. As in any baking recipe though, it's always best the first day. 🙂
Jennie @ The Diary of a Real Housewife says
Yum! I think my kids would love this! I can pack on the veggies to sneak those in! =)