Description
A colorful and delicious appetizer featuring a flaky crescent roll crust, creamy ranch-flavored spread, and fresh crunchy vegetables. Perfect for parties, potlucks, or a light snack, this customizable recipe is a guaranteed crowd-pleaser.
Ingredients
Units
Scale
For the Crust:
- 2 tubes refrigerated crescent rolls
For the Creamy Spread:
- 8 oz cream cheese, softened
- 1/3 cup sour cream
- 1 packet dry ranch seasoning
- 2 tbsp dill weed
For the Toppings:
- 1 cup chopped vegetables (e.g., broccoli, shredded carrots, cucumber, tomatoes)
- 1/2 cup shredded cheese (optional)
Instructions
Prepare the Crust:
- Preheat oven to 350°F (175°C).
- Unroll crescent rolls and press into a large baking sheet, sealing seams to form a single crust.
- Bake for 10 minutes or until golden brown.
- Allow the crust to cool completely before adding toppings.
Make the Creamy Spread:
- In a bowl, mix softened cream cheese, sour cream, ranch seasoning, and dill weed until smooth.
Prep the Vegetables:
- Wash and chop vegetables into small, bite-sized pieces. Use any combination for a variety of colors and flavors.
Assemble the Veggie Pizza:
- Spread the creamy mixture evenly over the cooled crust.
- Top with chopped vegetables, spreading them generously.
- Sprinkle shredded cheese over the vegetables if desired.
Serve:
Cut into squares or rectangles and serve immediately.
Notes
- Customize with your favorite vegetables or add olives and jalapeños for extra flavor.
- Use low-fat cream cheese or sour cream for a lighter version.
- Can be made ahead: Assemble up to 4 hours in advance and refrigerate until serving.
Nutrition
- Serving Size: 1
- Calories: ~210 kcal per serving
