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Crescent Roll Veggie Pizza


  • 2 tubes of refrigerator crescent rolls
  • 1 8-ounce package of cream cheese – softened
  • 3 TBS sour cream
  • 1 envelop of dry ranch salad dressing mix
  • 1/4 cup of fresh dill – chopped small
  • 1 small head of broccoli
  • 3 large carrots
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 English cucumber


  1. Preheat the oven to 350° as directed on the crescent roll package instructions.
  2. Spread crescent rolls across the cookie sheet – covering the cookie sheet and sealing the cuts between each of the rolls.
  3. Bake according to crescent roll package instructions.
  4. Cool completely before adding toppings (you can also cool it and lightly cover it with a paper towel and leave on the countertop overnight).
  5. In a medium-sized bowl, add softened cream cheese, sour cream, ranch dip and fresh dill; stir until fully mixed.
  6. Chop all veggies very small and toss them all together in a bowl.
To assemble the pizza:
  1. Spread the ranch dill dip all over the baked and cooled crescent roll pizza base.
  2. Add chopped mixed veggies.
  3. Cut into equal squares and serve.
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