This cold veggie pizza is a total classic. It makes a great snack or appetizer and is easily halved or doubled. The crescent dough base is so soft and that cream cheese topping makes this one irresistible!
Use an off-set spatula to spread the mixture over the cooled crust.
Chop the veggies into small pieces and sprinkle over the top of the cream cheese mixture.
4 cups assorted chopped vegetables
Cut into small squares and serve.
Video
Notes
Crust - We like the dough sheets because they are just one uniform sheet of dough, but if you can't find those, the crescent rolls will work just as well. Roll the dough out and press together the perforations to make one large sheet of dough. Ranch Dip - If you're sensitive to sodium, use the ranch seasoning powder in place of the ranch dip mix. The ranch seasoning has a lower sodium content and won't be as salty. Variations - Bell peppers, onions, cucumbers, and sliced black olives are all good toppings. Many people sprinkle shredded cheddar over the top, but we find it unnecessary with all of the cream cheese. Storage - This may be stored, covered tightly, in the fridge for up to 24 hours. It's best served fresh at room temperature.