Cold Veggie Pizza Appetizer

Servings 32 pieces


  • 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


  1. Preheat oven to 350°F.
  2. 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.
  3. 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.
  4. Spread cream cheese mixture onto cooled crust. Top with cheese and veggies.
  5. 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.