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Crescent Veggie Pizza |

Crescent Veggie Pizza

  • Author: Laura


  • 1 (8 oz) tube of crescent rolls
  • 1 (8 oz) cream cheese, softened
  • 1 envelope Ranch Salad Dressing Mix
  • 2 Tbsp. Milk


  1. Cut veggies of your choice such as, broccoli, tomatoes, cucumber, zucchini, summer squash, tomatoes, carrots cauliflower, mushroom, green and red pepper, olives. I like a good variety of color.
  2. Unroll crescent dough and press into a 9×13 inch pan sprayed with nonstick spray. Be sure to seal seams. Bake at 375 for 11-13 minutes or until golden brown. Cool crust completely. Beat cream cheese, dressing mix, and milk until smooth. Spread over cooled crust and top with cut veggies. Refrigerate 1 hour before serving. Cut into squares to serve.
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