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