Cold Veggie Pizza
A fun and refreshing dish perfect for parties or quick snacks, loaded with creamy ranch and colorful veggies.
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.
Notes
Store any leftovers in an airtight container in the refrigerator. Best enjoyed within 3 days for optimal freshness. Keep the pizza covered to prevent the crust from becoming soggy.
Nutrition
Serving: 1gCalories: 200kcalCarbohydrates: 24gProtein: 4gFat: 9gSaturated Fat: 5gSodium: 400mgFiber: 1gSugar: 2g
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