This cold veggie pizza appetizer has a golden crescent roll crust covered with flavored cream cheese and fresh assorted crunchy vegetables. It’s so easy to make and loved by everyone. Great for potlucks, game day, baby showers, and any time!
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. Lol.
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!
Crescent Roll Veggie Pizza
Made with pre-packaged crescent roll dough, flavored cream cheese, and fresh assorted vegetables, this is a super easy appetizer to make. Even picky eaters like it!
Ingredients you need:
- Pillsbury refrigerated seamless crescent dough sheets* (see note)
- Garden Veggie spreadable cream cheese
- Assorted chopped raw vegetables (suggestions below)
- Shredded cheddar cheese
(Scroll down to the detailed printable recipe card for exact measurements.)
Vegetables for Cold Veggie Pizza
For this particular recipe, you will need 3 cups assorted chopped raw vegetables. I use the following combination:
- Red and yellow bell pepper
I love the flavors and mix of beautiful color these provide. But this is a very versatile recipe, so use your favorites! Cucumber, cauliflower, and/or firm tomatoes would also be great options.
How to Make Veggie Pizza
Making this veggie pizza is done in 4 easy steps!
- Bake the crust until lightly golden and allow to cool completely.
- Spread the cream cheese evenly over the cooled crust.
- Scatter the cheese and chopped up veggies over the cream cheese, pressing down to adhere.
- Serve right away or chill for 1-2 hours. Cut into squares and enjoy!
More Ways to Simplify this Recipe
Cold veggie pizza is already so incredibly easy, but there are ways to simplify it even further:
- Crust: Pillsbury created this recipe years ago using their crescent rolls, but now they manufacture crescent roll sheets, which eliminates the need to pinch all the seams together. If your grocery store carries the sheets, get those – so much easier! If you can’t find either, just use flatbread and omit baking.
- Cream Cheese Spread: Many variations on this popular appetizer call for combining 2 blocks cream cheese, 1/2 cup sour cream, 1/4 cup mayo, and 2 tablespoons powdered ranch dressing mix, which totally works and is also very delicious! More often than not, though, I simply buy spreadable garden veggie flavored cream cheese in the tub, which removes a step and is just as yummy. (Chive and onion cream cheese or herb and garlic are also good.)
- Veggies: Feeling lazy and don’t want to chop and slice a bunch of vegetables? Sometimes I purchase a bag of broccoli slaw mix from the grocery store and chop it up a little finer. So quick!
Veggie Pizza Recipe Tips
This veggie pizza is meant to be served as an appetizer, but is a great 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.
- The vegetables are raw, not cooked. Wash and completely dry them before cutting.
- Prep the veggies into small bite-sized pieces. Chop the broccoli, slice or dice the bell peppers, shred the carrots, slice the radishes, and dice the scallions all pretty small, so they can be evenly distributed and you get a taste of everything in each bite.
- Press the veggies into the cream cheese. Gently press the veggies down on the cream cheese, so they adhere.
- For easier cutting, you can cut it into squares after spreading the cream cheese mixture over the crust, then add the toppings.
Make Ahead and Storing
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 fresh at room temperature. Leftovers will keep in an airtight container in the fridge for an additional 2 days.
Watch it Being Made
Cold Veggie Pizza Appetizer
- 2 (8 ounce) cans Pillsbury refrigerated seamless crescent dough sheets* (see note)
- 2 (7.5 ounce) tubs Philadelphia Garden Veggie spreadable cream cheese , room temperature
- 3/4 cup shredded cheddar cheese
- 3 cups assorted chopped raw vegetables (chopped broccoli, diced red and yellow bell pepper, and shredded carrots are what I used)
- 1/4 cup diced scallions
- 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.
- Enjoy 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!