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Veggie pizza on a sheet pan with three square pieces cut out

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.  
4.65 from 14 votes
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Course: Appetizers, Easy recipe, Snacks
Cuisine: American
Keyword: cold veggie pizza, vegetables and dip
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 12 slices
Author: Laura Franco


  • 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


  • 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.


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.