Cold Veggie Pizza
This cold veggie pizza is a total classic. It makes a great snack or appetizer and is easily halved or doubled.
Servings 24 squares
- 2 packages Pillsbury Crescent Dough Sheets
- 2 packages 8 ounces each cream cheese, room temperature
- 1/2 cup mayonnaise
- 1 ounce package dry ranch dressing mix
- 4 cups assorted chopped vegetables such as carrots, broccoli, and cauliflower
Preheat oven to 375 degrees.
Unroll crescent dough sheets and place on half sheet pan. Press together to seal the edges to form one large crust.
Bake for 10 minutes or until lightly golden. Cool completely.
Add the cream cheese, mayonnaise, and ranch mix to a mixing bowl and stir well until combined.
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.
Cut into small squares and serve.
This may be stored, covered tightly, in the fridge for up to 24 hours. It's best served fresh at room temperature.
Calories: 159kcal | Carbohydrates: 12g | Protein: 3g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 23mg | Sodium: 235mg | Fiber: 1g | Sugar: 1g