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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 -15 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.