Veggie Pizza


This is an appetizer I have seriously made like 50 times in my lifetime… it is always requested by friends and family, and somehow I always get voted to make it. Which is ok with me, because not only is it easy, but I eat lots of it while I am making it ūüôā You can add all kinds of veggies to this, I am a picky eater and tend to stick to smple veggies like carrots and celery, but many people make it with peppers and broccoli. Enjoy ūüôā These pictures actually show a smaller portion, I cut the recipe in half for a small gathering…..



  • 2¬†(8¬†ounce)¬†packages¬†refrigerated reduced-fat crescent rolls
  • 2¬†(8¬†ounce)¬†packages¬†low-fat cream cheese
  • 1¬†cup¬†light mayonnaise
  • 1¬†(1¬†ounce)¬†package¬†Hidden Valley Ranch dip
  • 2 1/2¬†cups shredded¬†cheddar cheese
  • broccoli,¬†cauliflower,¬†carrot,¬†onion,¬†green pepper,¬†red pepper,¬†celery….
  1. Press crescent rolls flat on a cookie sheet.
  2. Bake as directed on package ( usually at 350-375 for 11-13 minutes. Be careful not to burn, I usually take them out after 11 minutes)
  3. While crescent roll crust is cooling, mix together cream cheese, mayo, and ranch dip pack.
  4. Chop up vegetables.
  5. Spread cream cheese mixture on cooled crescent rolls.
  6. Put chopped up vegetables evenly over top.
  7. Sprinkle cheese on top of vegetables.
  8. Cover and refrigerate about 30 minutes before cutting and serving (not completely necessary, but better for the flavor)

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