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Veggie Pizza for Brunch

A classic veggie pizza recipe made with crescent roll dough, a mixture of cream cheese, sour cream, and ranch salad dressing, and topped with chopped vegetables and cheese.

Serve this cold vegetable pizza for brunch or as an appetizer.

This is a quick and easy appetizer or brunch recipe that is always a hit at family gatherings, parties, or bridal and baby showers.

It will also quickly become a favorite to bring to a work potluck. You might even convince those co-workers who won't eat vegetables to give this recipe a try.

You can use a variety of vegetables for this veggie pizza appetizer, whatever you like.

Some ideas are chopped broccoli, cauliflower, shredded carrots, red, yellow, and green peppers, sliced green or black olives, mushrooms, quartered cherry tomatoes, radishes, green onions, or cucumbers.

Try to incorporate some color into the pizza by using a variety of vegetables, especially if you have some of these items growing in your own garden.

You can bake the crust ahead the night before if you are in a pinch for time, but don't add the dressing mixture and cheese/vegetables until 1-2 hours before serving or the crust will start to become soggy.

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Veggie Pizza Recipe

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Prep Time: 30 minutes

Baking Time: 12 minutes

Ingredients:

(2)- 8 ounce cans pre-packaged refrigerated crescent rolls
8 ounces cream cheese, softened
1 cup sour cream
1 envelope ranch salad dressing
3 Tablespoons mayonnaise
3 cups chopped mixed vegetables
1 cup finely shredded sharp cheddar cheese

Kitchen Equipment Needed:

10" x 15" baking pan
medium mixing bowl

Instructions:

Step 1: Preheat oven to 350 degrees F.

Step 2: Line a 10" x 15" baking pan with the crescent roll dough, pressing the edges and perforations to seal together.

Step 3: Place in oven and bake the crust for 12 minutes. Cool to room temperature.

Step 4: In a medium sized bowl, beat the cream cheese until smooth. Add sour cream, ranch salad dressing mix and mayonnaise. Mix well.

Step 5: Spread over the crust and sprinkle with the chopped vegetables and cheddar cheese.

Cut into 24 squares. Serves 12 or more. Refrigerate any leftovers.

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