Why Make This Recipe
Cold Veggie Pizza is a fun and refreshing dish that is perfect for parties, picnics, or just a quick snack at home. This recipe is easy to make, colorful, and full of crunch. With a creamy ranch base and a variety of vegetables, it’s a great way to get your daily veggies in a tasty format. Plus, it doesn’t require any cooking after baking the crust, making it a convenient option for hot days.
How to Make Cold Veggie Pizza
Ingredients
- 2 packages Pillsbury Crescent Dough Sheets
- 16 ounces cream cheese (room temperature)
- 1/2 cup mayonnaise
- 1 ounce dry ranch dip mix
- 4 cups assorted chopped vegetables (such as carrots, broccoli, and cauliflower)
Directions
- Preheat the oven to 375 degrees.
- Unroll the crescent dough sheets and place them on a half sheet pan. Press the edges together to seal and form one large crust.
- Bake for 10 minutes or until lightly golden. Allow the crust to cool completely for about 1 hour.
- In a mixing bowl, combine the cream cheese, mayonnaise, and ranch mix. Stir well until everything is mixed together.
- Use an off-set spatula to spread the cream cheese mixture over the cooled crust.
- Chop the vegetables into small pieces and sprinkle them over the top of the cream cheese layer.
- Cut the pizza into small squares and serve.
How to Serve Cold Veggie Pizza
Cold Veggie Pizza can be served as an appetizer or a snack. Cut it into bite-sized squares and arrange them on a serving platter. It pairs well with drinks for gatherings or can be enjoyed as a simple lunch.
How to Store Cold Veggie Pizza
Store any leftovers in an airtight container in the refrigerator. It is best enjoyed within 3 days for optimal freshness. Keep the pizza covered to prevent the crust from becoming soggy.
Tips to Make Cold Veggie Pizza
- Make sure the cream cheese is at room temperature for easy mixing.
- Feel free to use your favorite vegetables or whatever you have on hand.
- Let the crust cool completely before spreading the cream cheese mixture to prevent melting.
Variation
You can add cooked bacon bits on top for an extra flavor boost, or substitute the ranch mix with another seasoning you prefer, like Italian dressing.
FAQs
Can I use different vegetables?
Yes, you can use any vegetables you like! Some other great options include bell peppers, cucumbers, or cherry tomatoes.
How long can I keep leftovers?
Leftovers can be stored in the fridge for up to 3 days, but it’s best to eat them within 2 days for the best taste and texture.
Can I make this ahead of time?
Yes! You can prepare the crust and the cream cheese mixture a day in advance. Just assemble it right before serving for the best taste.
Cold Veggie Pizza
Ingredients
For the crust
- 2 packages Pillsbury Crescent Dough Sheets
For the filling
- 16 ounces cream cheese (room temperature) Ensure cream cheese is at room temperature for easy mixing.
- 1/2 cup mayonnaise
- 1 ounce dry ranch dip mix Feel free to substitute with other seasonings like Italian dressing.
- 4 cups assorted chopped vegetables (such as carrots, broccoli, and cauliflower) You can use any vegetables you like, such as bell peppers or cherry tomatoes.
Instructions
Preparation
- Preheat the oven to 375 degrees.
- Unroll the crescent dough sheets and place them on a half sheet pan. Press the edges together to seal and form one large crust.
- Bake for 10 minutes or until lightly golden. Allow the crust to cool completely for about 1 hour.
- In a mixing bowl, combine the cream cheese, mayonnaise, and ranch mix. Stir well until everything is mixed together.
- Use an off-set spatula to spread the cream cheese mixture over the cooled crust.
- Chop the vegetables into small pieces and sprinkle them over the top of the cream cheese layer.
- Cut the pizza into small squares and serve.