I’m not sure if this was a staple in anyone else’s home, but my mom always made what she called “veggie pizzas.” She’d cut them into little squares, and they were perfect as budget-friendly appetizers for feeding a crowd. With Thanksgiving right around the corner, I figured we could all use some simple, affordable food ideas . These are a hit every time!
Veggie Pizza Delight
A vibrant, creamy, and crunchy appetizer perfect for parties or a light snack! Quick to make and packed with your favorite vegetables.
Ingredients:
2 tubes refrigerated crescent rolls
8 oz cream cheese, softened
1/3 cup sour cream
1 packet dry ranch seasoning
2 tbsp dill weed
1 cup chopped vegetables (e.g., broccoli, shredded carrots, cucumber, tomatoes)
1/2 cup shredded cheese (optional)
Instructions:
Prepare the Crust:
Preheat your oven to 350°F (175°C).
Unroll the crescent rolls and press them into a large baking sheet, sealing the seams to form a solid crust.
Bake for 10 minutes or until golden brown. Allow it to cool completely.
Make the Creamy Spread:
In a bowl, combine softened cream cheese, sour cream, ranch seasoning, and dill weed. Mix until smooth and creamy.
Prep the Vegetables:
Wash and chop your vegetables into small bite-sized pieces. Use any combination of your favorites for color and flavor.
Assemble the Veggie Pizza:
Spread the creamy ranch mixture evenly over the cooled crust.
Sprinkle the chopped vegetables generously over the cream cheese layer. Add shredded cheese on top if desired.
Serve:
Cut into squares or rectangles and serve immediately.
Prep Time: 15 minutes | Cook Time: 10 minutes | Total Time: 25 minutes | Servings: 8 squares | Calories: ~210 kcal per serving
This Veggie Pizza is a crowd-pleaser, loaded with fresh flavors and customizable toppings! Great for gatherings or a quick family treat.
