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5 from 1 vote

Cold Veggie Pizza Appetizer

Cold Veggie Pizza has a crescent roll crust, topped with a cream cheese spread plus fresh veggies and cheddar cheese.
Cook Time 10 minutes
Total Time 10 minutes
Servings 32 pieces
Calories 51kcal
Author Lise Ode


  • 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)


  • 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.


Calories: 51kcal | Carbohydrates: 2g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 160mg | Potassium: 50mg | Fiber: 1g | Sugar: 1g | Vitamin A: 273IU | Vitamin C: 9mg | Calcium: 55mg | Iron: 1mg