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This is one of my most popular recipes and everyone raves about it.
A flakey crust topped with creamy herby dill dip and topped with fresh vegetables. It’s perfect for a light lunch or a party appetizer at any time of the year.
Why This Recipe Works
- The crescent roll crust is buttery and flakey.
- The creamy tangy herb dip goes perfectly with the flaky crust and fresh vegetables.
- The veggies are fresh, crisp, and colorful.
- It’s also an easy do-ahead recipe.
- Everyone loves it!
Ingredients
- Refrigerator Crescent Rolls – I recommend using the Crescent Rolls and not the new Crescent Roll Sheets. I’ve tried to make this recipe with the sheets but the consistency of the crust is really not the same.
- Cream Cheese (not pictured) – I recommend using the block cream cheese and not the whipped cream cheese in the dip.
- Dill Weed – This is a dried herb that you can buy in the spice section of the grocery store. You can also use fresh chopped dill or a combination of both.
- Fresh Vegetables – be sure to use fresh vegetables in this recipe.
Step-by-Step Instructions
This crescent roll veggie pizza is so easy you’ll pinch yourself.
- Roll out the crescent roll dough, sealing the perforations with your fingers, and bake it per the package instructions.
- While the crust is baking, mix the cream cheese, sour cream, ranch seasoning, and dill weed.
- Spread the dill dip evenly on top of the cooled crust.
- Add the pieces of broccoli.
- Add the diced cucumbers.
- Add the yellow bell peppers.
- Add the red bell peppers.
- Top the entire pizza with the chopped matchstick carrots.
FAQs
How do I make this recipe in advance?
1. Bake and cool the crescent roll crust and store it on the countertop covered with plastic wrap.
2. Chop the vegetables and store them in zip-top bags in the refrigerator.
3. Make the dill dip and store it covered in the refrigerator.
4. When you are ready to serve, assemble, slice, and serve
Can I use another type of dip?
Yes, you absolutely can! I recently had a reader tell me she used spinach dip instead of dill dip and it turned out great. I haven’t tried it myself yet, but it’s on my list.
How do I store the leftovers?
If you have leftovers, place the slices on a plate and cover them lightly with plastic wrap and refrigerate them. They will last 3 days in the refrigerator.
Can I add cheese?
Yes, you can. I have a friend who likes to add some shredded cheddar cheese along with the veggies.
Krazy Kitchen Mom Tips
- If you are watching your calories, you can always use low-fat cream cheese and low-fat sour cream in the dill dip.
- I used matchstick carrots that come in a bag. They are so much easier and faster than shredding your own whole carrots. But I do find that the pieces are a bit too long, so I give them a rough cut before adding them to the top of the pizza.
- I set the diced cucumbers and bell peppers on a couple of folded paper towels for about 15 minutes before adding them to the pizza. This pulls some of the moisture out of them. If the veggies have too much moisture, they will make the dough soggy.
- Store leftovers in the refrigerator, lightly covered with plastic wrap. The slices will last three days. And I must tell you, I love eating the leftovers of this crescent roll veggie pizza for breakfast the next day.
- Here are some other vegetables that would go great in this recipe:
- Red Cabbage – Slice it very thin and sprinkle it on the top of the pizza with or instead of carrots.
- Cauliflower – Cut them small like the broccoli.
- Diced Tomatoes – Before adding them to the pizza, place the pieces on a triple-layer paper towel for 30-45 minutes to pull out some of the moisture and then pat them dry with another paper towel.
- Red or Yellow Onions – Dice them small or in long rings.
- Radishes – Slice them thin.
- Zucchini – Diced small.
Here Are Some Of My Other Fan-Favorite Recipes:
- Air Fryer Buffalo Cauliflower Bites
- Fall Harvest Salad
- Sweet and Tangy Amish Macaroni Salad
- Strawberry Salsa
- Slow Cooker Cashew Chicken
Crescent Roll Veggie Pizza
Crescent Roll Veggie Pizza is one of my most popular recipes and everyone raves about it. A flakey crust topped with creamy dill dip and topped with fresh vegetables. It’s perfect for a light lunch or a party appetizer any time of the year.
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Servings: 12 slices
Ingredients
- 2 tubes of refrigerator crescent rolls
- 1 8- ounce package of cream cheese – softened at room temperature
- 1/3 cup sour cream
- 1 envelop of dry ranch salad dressing mix
- 2 TBS of dill weed or 1/4 cup of fresh dill – chopped small
- 1 small head of broccoli – cut small
- 3/4 cup match stick or shredded carrots
- 1 red bell pepper – diced small
- 1 yellow bell pepper – diced small
- 1 English cucumber – diced small
Instructions
- Preheat the oven to 350° as directed on the crescent roll package instructions.
- Dice all of the vegetables.
- Spread crescent rolls across the cookie sheet so that cover the entire cookie sheet.
- Using your fingers pinch the perforations on the crescent rolls to seal them together.
- Bake according to crescent roll package instructions.
- Cool completely before adding toppings (you can also cool it and lightly cover it with a paper towel or plastic wrap and leave on the countertop overnight).
- In a medium-sized bowl, add softened cream cheese, sour cream, ranch dip, and dill; stir until fully mixed.
To assemble the pizza:
- Spread the ranch dill dip all over the baked and cooled crescent roll pizza base.
- Add chopped mixed veggies in this order, broccoli, cucumber, yellow bell peppers, red bell peppers, carrots.
- Cut into equal squares and serve.
Notes
Krazy Kitchen Mom Tips
- If you are watching your calories, you can always use low-fat cream cheese and low-fat sour cream in the dill dip.
- I used matchstick carrots that come in a bag. They are so much easier and faster than shredding your own whole carrots. But I do find that the pieces are a bit too long, so I give them a rough cut before adding them to the top of the pizza.
- I set the diced cucumbers and bell peppers on a couple of folded paper towels for about 15 minutes before adding them to the pizza. This pulls some of the moisture out of them. If the veggies have too much moisture, they will make the dough soggy.
- Store leftovers in the refrigerator, lightly covered with plastic wrap. The slices will last three days. And I must tell you, I love eating the leftovers of this crescent roll veggie pizza for breakfast the next day.
Obsessed with this recipe!! So good and easy !
Thanks! I’m glad you like it. It is easy and everyone loves it.
I have made this numerous times using dry ranch dip mix and cucumbers bell pepper and scallions and always get rave reviews. You can use any veggie combo you’d like!
It sounds like a great combo and a great way to mix it up. Thanks for the suggestion.
Only use half of pkg ranch….TOO salty with full pkg.
That’s a great idea. I might try that next time.
My mother-in-law has been making this for over 30 years! I love hers every time she makes it!
My Mom used to make this too which is where I got the recipe. It’s really a timeless classic.
Looked this up online to make for thanksgiving & saw the very best tip ever. After baking & cooling the crescent roll crust, cut it with kitchen scissors before spreading the cream cheese & adding all the toppings. Works out so much better that way.
Hi Paula! Thank you so much for sharing this idea. I think it’s a great suggestion. I’m going to try it next time I make it.
It seems like it would be hard to spread the cream cheese mixture if it’s already cut?
I agree. Please see the recipe assembly instructions on the recipe card. Hope you enjoy it.
I make this for our annual Christmas party. Slice the crescent roll in circles like you are making cinnamon rolls. Arrange them in the shape of a tree before baking. The circles make pulling apart easy and the tree shape looks festive.
This is a great idea! I bet it’s really festive too. I’m going to try it – thanks for sharing!
Love that tree idea! Will use at a Christmas party tomorrow! Thanks!
Let me know how it turns out Lisa!
I have had this in the past and loved it so much. Thank you for posting the recipe!
Glad you like it. Hope you make it soon.
Can you make in advance?
Absolutley! Here’s how:
1) Make the Crescant Roll Pizza dough. When it’s cool, cover it with plastic wrap and store it in the refrigerator or on the countertop.
2) Make the dip (spread) and store it in an air-tight container in the refrigerator.
3) Cut up all of the veggies and store them in zip-top bags in the refrigerator.
4) When you are ready to serve it or take it to a party…just assemble.
What size cookie sheet works the best or does it actually matter?
I use a 21″ x 15″ cookie sheet.
Can you explain this in more detail? I’m not getting the tree visual! Sorry
I’m not 100% sure because it was another person who commented about the tree shape. But what I think they mean is that they cut the dough into small circles before baking and then place them on the cookie sheet in the shape of a tree to bake.
I like to use spinach dip as the glue that holds the veggies on!
Heather, that’s a great idea. Thanks for the suggestion; I’m going to give it a try.
I’ve made this before with cream cheese, mayo, garlic and dill weed as the spread which my family loves. They were not a fan of this version.
I’ve made them with a dill dip based too. It’s really good. I’ve not added the garlic but I’m going to try it next time.
Do these keep well as leftovers or can you assemble ahead of time?
If you are going to assemble ahead of time, I recommend letting the chopped cucumbers dry on a paper towel for about an hour before using them. They hold a lot of water and you need to draw out some of that excess water. If you decide to use any other vegetables that have a lot of moisture, like tomatoes, do the same thing. And yes – this makes great leftovers. I love to eat veggie pizza for breakfast.
I love all of the veggies on this! It’s perfect for an appetizer or dinner. Saving it to make soon.
Great way to give kids (and parents) pizza and veggies at the same time!!!
I grew up eating this and still love it to this day! Always so refreshing as an app!
It’s been a family favorite of our for years too!
OMG… 1.3M shares? Amazing!!!
Great recipe, easy, simple and a Lot of good vegetables. Also, the video is impressive!
Everyone LOVES this recipe!
I could eat this pizza every day, so delish! Fresh flavors and easy to make.
I made this for years and years. Usually I added some grated cheddar cheese. It keeps well in the fridge and everyone loves it. I would often cut it into bite size pieces and serve as an appetizer.
Hi Carole, we serve this as an appetizer too, especially at the holidays. I do like the idea of adding some cheese. I’ll try that next time.
Any ideas for a gluten free option? Haven’t found gluten-free crescent rolls yet?
Sorry Christi, I don’t know much about gluten-free diet, but I did google gluten-free dough and I found a few places in my area where you can buy it. So you might want to try that.
Crescent roll veggie pizza is one of my favorites!
Maybe I missed it, what size of pan works best?
I use a large cookie sheet. Mine is 26 inches by 18 inches.
I always add ground tumeric to the spread….it adds amazing color and a little bit more flavor!
That sounds fantastic! I can’t wait to try it.
Someone suggested to add black sliced olives. I dont know why I never thought of it myself! I love kalamata, but no one else likes them so I use black olives and they r ok with them.
My Mom used to put block olives on it too.
Yummy. I only used carrots and broccoli. I think next time I will add cauliflower too. Will be making again. So glad I came across this recipe.
I am so glad you like this. It’s been a family favorite at our house for years!
Can’t wait to try this. When I was younger a grocery store “Big Bear” used to make these and they were delicious. They also had awesome glazed donuts!!!!!
Sounds like a great place! Let me know how you like it.
i love this! is there a calorie for it listed? trying to see how much i can eat of it haha!
Happy to hear you like it. It’s always a big hit at our house. BTW – I don’t add calorie counters on my site because I can’t be 100% sure of the accuracy. And I’m not a dietician so I don’t want to mislead anyone.
I’m confused by the size of the cookie sheet. I have a few different sizes. The one I’m thinking of using is 12”x17”. Is that too small?
That should be fine!