Cold Veggie Pizza

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 is loved by everyone. Great for potlucks, game day, baby showers, and any time!

Prep Time10

Cook Time12

Cool down45

Total Time1 7

Course: Appetizer

Cuisine: American

Keyword: Cold Veggie Pizza Appetizer, Crescent Roll Veggie Pizza, Veggie Pizza

Servings: (small squares)

Ingredients

2 (8 oz) cans Pillsbury refrigerated seamless crescent dough sheets (see note)
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

Notes

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.

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