Cold Veggie Pizza Appetizer Recipe with Ranch
Cold Veggie Pizza Appetizer Recipe with Ranch has been in my recipe box since the 90s! I have always loved this recipe and your family or guests will too! All you need is a crescent roll dough crust, cream cheese ranch spread topped with lots of fresh veggies and cheddar cheese.
WHY I LOVE MY Cold Veggie Pizza Appetizer Recipe with Ranch
• This recipe is incredibly good, it is addicting!
• One of my favorite recipes because it is a great appetizer or snack
• Has some protein in it from the cheese and Greek yogurt ranch topping!
• Perfect as an easy appetizer for a party!
• A great recipe to serve to your kiddos and family gatherings!
• This cold veggie pizza recipe is my favorite because of the flavorful combinations!
INGREDIENT NOTES
Dairy: You’ll need reduced-fat cream cheese and nonfat Greek yogurt as the base for the mixture on the crust.
Ranch topping: The ranch ingredient in this is a ranch dressing mix mixed with dairy products and some light mayonnaise.
Crescent roll: Buy 2 cans of your favorite crescent roll dough found at any grocery store
Veggies: The fresh vegetables you will need are 1 cup of fresh broccoli and red bell pepper, along with 4 chopped green onions.
Cheese: Get your favorite brand of cheddar cheese to top off this pizza!
HOW TO MAKE MY Cold Veggie Pizza Appetizer Recipe with Ranch
1. Preheat your oven to 350°F
2. Prepare your top layer by putting cream cheese, yogurt, mayo, and ranch dressing powder into a large bowl, and set aside.
3. Grease a large cookie sheet and remove crescent rolls from the can. Lay out the dough as one big piece onto the baking sheet and pinch the seams together. Bake for 8-10 minutes or until the crescent roll crust is golden brown, let cool.
4. Spread the cream cheese mixture onto the cooled crust. Top with cheese and chopped veggies.
5. Use a pizza crust cutter or large knife to cut into squares. Serve immediately and enjoy!
QUICK TIPS
Storage: Store in an airtight container in the fridge for up to about 4 days.
Veggies: Feel free to use any of your favorite veggies for this crescent roll veggie pizza like red onion or carrots! Or if you don’t like a veggie, for instance, bell peppers, omit them!
Garnish: Garnish with some fresh herbs to bring it together!
Cream cheese spread: An easy way to spread the mixture is with a spatula to get it in the corners!
Crescent dough: Let crescent rolls get to room temperature before laying out on the pan to unroll it easier.
Cream cheese: Make sure it is softened cream cheese before mixing together.
FREQUENTLY ASKED QUESTIONS
Can I make this gluten-free? Yes, either follow my Gluten Free Veggie Pizza recipe or instead of a crescent roll crust buy a gluten-free pizza crust and follow this recipe the same. I recommend Schar’s gluten-free pizza crust!
When should I prepare my veggies? Cut all of your fresh vegetables beforehand so you can easily put them on your crust.
Could I make this dairy-free? Yes! Use dairy-free cream cheese and instead of Greek yogurt, dairy-free sour cream or a dairy-free plain Greek yogurt. You could also use hummus instead of the cream cheese mixture if you prefer! Then use your favorite dairy-free cheddar cheese to top off.
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Love this recipe? If you try it, be sure to tag me on @Instagram! You can also find me on Pinterest, YouTube and Facebook.
Cold Veggie Pizza Appetizer Recipe with Ranch
Ingredients
- 8 ounces reduced-fat cream cheese, softened, 226g
- 1/2 cup plain nonfat Greek yogurt, 113g
- 1/2 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 1/2 cups shredded cheddar cheese, 120g
Instructions
- 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.
Notes
Did you make this recipe?
Please let us know by leaving a star rating and review!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 considered a large cookie sheet? I have several sizes.
A half sheet pan works well, 13″x18″.
Hi I’m thinking of making this for a party coming up but I was wondering if I could substitute sour cream for the Greek yogurt? I’m also thinking of adding some shredded carrots and green peppers. Obviously I’ve never made this before but I have had it at other gatherings in the past. Thinking it would be a great idea instead of a regular veggie tray. What do you think?
Sounds yummy!! Will this recipe work with regular ingredients instead of reduced fat & non fat?
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.
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!
Hi Elaine, Thank you for your comments! Isn’t it wonderful to have these vintage recipes that never fail to please! Enjoy!
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!
IGNORE previous post, I was on the wrong page. SO SORRY ~ I am making this too
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?
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. 🙂
Yum! I think my kids would love this! I can pack on the veggies to sneak those in! =)