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!
This Cold Veggie Pizza Appetizer would also be great for the super bowl. My husband loved it. He begged me to make this again and often. It could even be a light lunch. The base is canned crescent roll dough. The spread is made with cream cheese, mayonnaise, Greek yogurt and ranch dressing. It’s so incredibly good!
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.
Unroll 2 cans of crescent roll dough onto a large cookie sheet. Bake and let cool. Spread the ranch spread over cooled crescent crust.
Top with chopped, fresh brocoli, red peppers, green onions and shredded cheddar cheese.
Slice it up and serve.
And watch it disappear.
Cold Veggie Pizza Appetizer
Ingredients
- 8 ounces 226g reduced-fat cream cheese, softened
- 1/2 cup 113g plain nonfat Greek yogurt
- 1/2 cup 113g light mayonnaise
- 1 1 ounce/28g package powdered Ranch dressing mix
- 2 8 ounces/226g cans reduced-fat Pillsbury Crescent Rolls
- 1 cup 91g fresh broccoli, chopped
- 1 cup 175g fresh red pepper, chopped
- 4 green onions chopped
- 1 1/2 cups 120g shredded cheddar cheese
Instructions
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Preheat oven to 350°F.
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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.
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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.
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Spread cream cheese mixture onto cooled crust. Top with cheese and veggies.
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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.
Jennie @ The Diary of a Real Housewife
January 28, 2015 at 1:16 amYum! I think my kids would love this! I can pack on the veggies to sneak those in! =)
Terri
February 1, 2015 at 8:23 pmI made it today for superbowl. It was very good!
Trenna
February 22, 2019 at 11:07 amHow early can you make this before a party?
Mom Loves Baking
February 27, 2019 at 2:54 pmHi Terri, You could make this the day before if that helps. As in any baking recipe though, it’s always best the first day. 🙂
Kim Lee
April 11, 2015 at 6:08 pmI 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
Kim Lee
April 11, 2015 at 6:09 pmIGNORE previous post, I was on the wrong page. SO SORRY ~ I am making this too
Cory
August 14, 2015 at 2:38 amcurious 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!
PJ
July 17, 2016 at 2:59 pmTry 1T. of dry zesty Italian dressing in place of Ranch dressing.