Cold Veggie Pizza Appetizer Recipe with Ranch
Cold Veggie Pizza has a crescent roll crust, topped with a cream cheese spread plus fresh veggies and cheddar cheese.
Servings 32 pieces
Calories 96kcal
Ingredients
- 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
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
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!
Cream cheese: Make sure it is softened cream cheese before mixing together.
Nutrition
Calories: 96kcal | Carbohydrates: 9g | Protein: 3g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 271mg | Potassium: 51mg | Fiber: 1g | Sugar: 2g | Vitamin A: 273IU | Vitamin C: 9mg | Calcium: 55mg | Iron: 1mg