Cold Veggie Pizza
Updated
Updated
This Cold Veggie Pizza appetizer has a golden crescent roll crust covered with flavored cream cheese and fresh assorted crunchy vegetables. I love that it’s so easy to make, and usually devoured in minutes. It’s one of my go-to recipes for potlucks, game day, baby showers, and any time the mood hits.
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Cold Veggie Pizza Recipe
I discovered this crescent roll veggie pizza appetizer while in college—I was on the doorstep of not hating vegetables anymore and this was the gateway.
It was served at a sorority party I was invited to and I couldn’t stop eating it. I’ve been making it ever since and it’s always a hit wherever I take it. Great for office parties, game day, baby showers, Sunday brunch, and pretty much any occasion!
This veggie pizza is meant to be served as an appetizer, but I’ve been known to serve it as an after-school snack, too. Either way, it is finger food, so making sure the vegetables don’t fall off and it’s not a mess while eating is pretty important.
Helpful Tips and Variations
- Dough to use. If you cannot find the seamless dough sheets, use regular crescent rolls and pinch the seams together. If you can’t find either, use flatbread and omit the baking step.
- Use a bag of premixed veggies. Sometimes I purchase a bag of broccoli slaw mix from the grocery store and chop it up a little finer. So quick!
- The vegetables are raw, not cooked. Wash and completely dry them before cutting.
- For easier cutting. You can cut it into squares after spreading the cream cheese mixture over the crust, then add the toppings.
- Cream cheese spread. Many variations of this appetizer call for combining 2 blocks of cream cheese, ½ cup sour cream, ¼ cup mayo, and 2 tbsp powdered ranch dressing mix, which totally works and is also very delicious!
Cold Veggie Pizza
Ingredients
- 2 (8 oz) cans Pillsbury refrigerated seamless crescent dough sheets*
- 2 (7.5 oz) tubs Philadelphia Garden Veggie spreadable cream cheese, room temperature, chive and onion cream cheese, or herb and garlic are also good
- ¾ cup shredded cheddar cheese
- 3 cups assorted chopped raw vegetables , (chopped broccoli, diced red and yellow bell pepper, and shredded carrots are what I typically use)
- ¼ cup diced scallions
Instructions
- Heat oven to 350°F. Lightly mist a half sheet pan (approximately 17x12x1) with nonstick cooking spray.
- Unroll both crescent sheets and place them side by side on the prepared pan, pinching the seams together and pressing in bottom and up sides slightly to form a crust. Using a fork, poke little holes evenly all over the crust (this will prevent it from puffing up while cooking.)
- Bake for about 12 minutes, or until lightly golden. Remove from oven and cool completely.
- Loosen up the cream cheese so it's a spreadable consistency. Then, using an offset spatula, evenly spread over the cooled crust.
- Sprinkle the cheddar cheese and chopped veggies over the cream cheese spread and gently press down a little to adhere.
- Eat right away, or ideally cover and chill for 1-2 hours, then bring to room temperature. Using a pizza cutter or sharp knife, cut into squares, serve, and enjoy!
Video
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!How to Make Cold Veggie Pizza Step by Step
Get the oven going and prepare a baking sheet: Heat the oven to 350°F and lightly mist a half sheet pan (approximately 17x12x1) with nonstick cooking spray. Gather your ingredients.
Prepare the crust and bake: Unroll the dough sheets and place them side by side on the pan, pinch the seams together, and press in the bottom and sides to form a crust. Poke holes with a fork all over the crust so it doesn’t puff up while cooking.
Bake the crust for 12 minutes or so and then let it cool completely.
Layer the crust: Spread 2 7.5 oz. tubs of cream cheese evenly over the cooled crust.
Scatter ¾ cup of cheese and 3 cups of chopped up veggies over the cream cheese, pressing down to adhere.
Serve: Serve right away or chill for 1-2 hours. Cut into squares and enjoy!
How to Store
You can make this veggie pizza up to 24 hours in advance. Once fully assembled, cover tightly and store in the fridge. It’s best served at room temperature. Leftovers will keep in an airtight container in the fridge for an additional 2 days.
What to Serve With Cold Veggie Pizza
Serving this veggie pizza along with pea salad and Texas Caviar makes a great trio whenever I’m hosting an event.
