Description
Looking for an easy party appetizer that always disappears first? Cold Vegetable Pizza is the answer. It’s colorful, crunchy, creamy, and super simple to make. With a flaky crescent crust, a ranch-cream cheese spread, and a layer of fresh chopped veggies, it’s the kind of make-ahead dish that saves time and impresses guests. Perfect for potlucks, game nights, and family gatherings.
Ingredients
Ingredients
Crust
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2 packages crescent roll dough
Creamy Layer
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2 packages (8 oz each) cream cheese, softened
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1 cup mayonnaise
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1 packet ranch dressing mix (about 2 tablespoons)
Vegetable Topping
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2 cups broccoli florets, finely chopped
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2 cups cauliflower florets, finely chopped
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2 cups cherry tomatoes, halved and seeds removed
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3 green onions, sliced
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1 cup shredded cheddar cheese
Instructions
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Preheat oven to 375°F (190°C).
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Form the crust: Unroll crescent dough onto a large baking sheet. Press seams together to seal and form one rectangle.
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Bake for 10–12 minutes until golden brown. Cool completely.
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Make the spread: In a bowl, mix softened cream cheese, mayo, and ranch seasoning until smooth.
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Spread the mixture evenly over the cooled crust.
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Add toppings: Sprinkle chopped vegetables evenly over the top. Finish with shredded cheddar.
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Chill at least 2 hours (or overnight) until firm.
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Slice into squares and serve cold.
Notes
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Cool the crust fully before adding the spread or it will melt and turn runny.
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Chop veggies small so slices hold together and are easy to bite.
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Remove tomato seeds to prevent sogginess.
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Make ahead: Best made 4–24 hours in advance.
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Cleaner slices: Use a sharp knife and wipe it between cuts.
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Lighter option: Swap half the mayo for plain Greek yogurt.