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A rectangular Hidden Valley Ranch Veggie Pizza with Crescent Rolls is topped with colorful bell peppers, broccoli, and shredded cheese, displayed on a baking sheet. A slice has been cut out, and a pizza cutter with remnants of sauce is placed nearby. Fresh celery and broccoli are in the background.

Hidden Valley Ranch Veggie Pizza with Crescent Rolls


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  • Author: Lisa
  • Total Time: 20 minutes
  • Yield: 12 Servings 1x
  • Diet: Vegetarian

Description

Load up on your favorite veggies with this cold veggie pizza recipe perfect for summer BBQs and gatherings. This simple recipe only takes 20 minutes to make and is a great way to sneak a healthier option onto the buffet table. Using the original ranch and flaky crescent roll crust, this vegetarian pizza is full of flavor that everyone will love!


Ingredients

Units Scale
  • 1 can Crescent Roll Sheet Dough
  • 16 oz Sour Cream
  • 1 pkg Hidden Valley Ranch Dressing Mix
  • 1/4 cup Red or Yellow Bell Peppers
  • 1/4 cup Carrots shredded
  • 1/4 cup Broccoli chopped
  • 1/4 cup Onion diced
  • 2 Jalapenos diced with seeds removed
  • 1/4 cup Shredded Cheese

Instructions

  1. Pre-heat oven to 350°F
  2. Spray a baking sheet with non-stick cooking spray.
  3. Unroll crescent roll dough onto cookie sheet and bake for 8-10 minutes and remove from oven. Cool for 5 minutes.
  4. While the dough cooks in the oven, chop all vegetables and set aside. 
  5. In a small bowl mix the ranch packet with 16 oz of sour cream.
  6. On a cooled crust, use a spatula to spread the ranch mix onto the top of the crescent dough coating evenly up to the edges of the dough.
  7. Sprinkle the veggies and cheese evenly onto the pizza crust.
  8. Cut and serve cold.
  • Prep Time: 10
  • Cook Time: 10
  • Category: Entree, Appetizer
  • Method: Bake
  • Cuisine: American