VEGGIE PIZZA

VEGGIE PIZZA

This veggie pizza is a crispy crescent roll crust topped with ranch sauce and crunchy colorful vegetables. An easy holiday appetizer that's perfect for serving a crowd!

 Course Appetizer

 Cuisine American

 Keyword crescent roll pizza, veggie pizza

 Prep Time 20 minutes

 Cook Time 15 minutes

 Total Time 35 minutes

 Servings 12

 Calories 206 kcal

 Author Dinner at the Zoo

Ingredients

·      2 8 ounce cans crescent rolls

·      12 ounces cream cheese softened

·      1/2 cup sour cream

·      1 packet Hidden Valley® Original Ranch® Dip Mix

·      3/4 cup shredded carrots

·      1 cup diced bell peppers red, yellow or a combination

·      1 cup chopped broccoli raw or lightly steamed

·      1/4 cup sliced green onions

·      cooking spray

·      Glad® Press’n Seal® Food Wrap

Instructions

1.    Preheat the oven to 375 degrees. Coat a sheet pan with cooking spray.

2.    Place a sheet of Glad Press’n Seal Food Wrap on the countertop. Unroll the crescent rolls onto the sheet of Press’n Seal and roll into a 10"x15" rectangle. Transfer to prepared sheet pan.

3.    Bake for 15 minutes or until golden brown. Cool completely.

4.    In a small bowl, mix together the cream cheese, sour cream, and Hidden Valley Dip Mix.

5.    Spread the ranch mixture evenly over the crust. Top with carrots, bell peppers, broccoli and green onions. Cover the pan with Glad Press’n Seal food wrap. Chill for one hour, then cut into squares and serve.

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