Cold Veggie Pizza
User Reviews
3.7
Cold Veggie Pizza
Description
The crust is formed by pressing perforated crescent dough sheets together into a single large sheet and baking until golden. After cooling, a mixture of softened cream cheese, mayonnaise, and ranch dip powder is spread evenly over the crust. Assorted raw vegetables such as carrots, broccoli, and cauliflower are chopped finely and distributed on top, adding crunch and freshness.
This cold pizza is served chilled and cut into bite-sized pieces, making it ideal for parties or casual gatherings. The combination of the baked dough's slight flakiness with the creamy and herby spread contrasts with the crisp texture of the fresh veggies. Variations can include different vegetables or a sprinkle of shredded cheese, although the creamy base alone offers sufficient flavor.
The pizza is best eaten within 24 hours of preparation and should be stored covered in the refrigerator to maintain freshness and texture.
Ingredients
- 2 packages crescent dough sheets brand Pillsbury
- 16 ounces cream cheese room temperature
- 1/2 cup mayonnaise
- 1 ounce ranch dip mix dry
- 4 cups vegetables such as carrots, broccoli, and cauliflower, assorted, chopped
Instructions
- 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 that covers the pan.
- Bake for 10 minutes or until lightly golden. Cool completely, about 1 hour.
- 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.
Notes
- If you cannot find crescent dough sheets, regular crescent rolls can be pressed together to form the crust.
- For a lower sodium option, use ranch seasoning powder instead of ranch dip mix.
- Vegetable toppings can be varied with bell peppers, onions, cucumbers, or olives according to taste.
- Storing the pizza tightly covered in the refrigerator preserves its freshness but it is best eaten within 24 hours.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18squares
Amount Per Serving
Calories 247 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 247kcal | 12% |
| Carbohydrates | 17g | 6% |
| Protein | 4g | 8% |
| Fat | 19g | 29% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 30mg | 10% |
| Sodium | 455mg | 19% |
| Potassium | 122mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 2396IU | 48% |
| Vitamin C | 4mg | 4% |
| Calcium | 35mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.7
You'll Also Love
