Description
This veggie pizza is truly the best veggie pizza I have ever had. It is my go to appetizer for every occasion. You can’t go wrong with cream cheese and crescent rolls.
Ingredients
Scale
- 2 packages of Pillsbury crescent rolls
- 8 oz cream cheese, softened
- 3/4 cup mayo
- 1 dry ranch packet
- Raw mushrooms, diced
- Raw carrots sliced
- Raw broccoli chopped
- Mexican blend shredded cheese
Instructions
- Spray a cookie sheet with cookie spray, or use a silpat mat.
- Roll out crescent roll dough, making sure it covers the entire cookie sheet. Make sure you pinch the seams together.
- Bake crescent rolls according to the package.
- While crescent rolls are baking, prepare the veggies.
- Once crescent roll crust is done baking, let it cool completely.
- While it is cooling, in a medium bowl mix together softened cream cheese and mayo. Add dry ranch packet and stir until well combined.
- Spread the cream cheese and mayo mixture onto the cooled crescent roll crust.
- Add mushrooms, carrots and broccoli. (I didn’t give an exact amount of each of these to add, because I usually just eye ball it. I add more if I think it needs more. See pictures below to see how much I put on).
- Add shredded cheese. (Again, I eye ball this. See the pictures below for reference)
- Chill pizza then cut into squares.
- Serve cold.
Notes
Make sure you use mayo, or Hy-Vee whipped dressing. Miracle whip will not be good. To see more about the debate between mayo, Hy-Vee whipped dressing and Miracle whip, check out The Great Mayo Debate.
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Category: Appetizer