Cold Vegetable Pizza {Easy Appetizer Recipe}

I created my Hidden Valley Ranch Veggie Pizza using crescent roll dough, ranch dressing, and fresh vegetables, and its unexpected presentation always starts conversations at parties.

I’m weirdly hooked on Cold Vegetable Pizza, it’s the kind of party snack that makes people ask twice. I call mine Veggie Squares cause it sounds casual, but dont let that fool you.

There’s something almost wrong in the best way about buttery crescent roll dough holding a tangy blanket of ranch dressing while the cool colors of the toppings pop on top. People jump in, they poke, they argue over the corner piece, and I just stand back grinning.

It’s simple, a little messy, and somehow exactly the kind of thing I want when the crowd shows up.

Why I Like this Recipe

– I like how easy it is to throw together, so I can bring it to stuff without stressing.
– I love the creamy and crunchy mix, each bite hits different and keeps me coming back.
– I like that I can make it ahead, it actually tastes better after it chills and saves me time.
– I like that it looks colorful and kinda fancy, people think I worked hard even when I didnt.

Ingredients

• Flaky buttery crust that adds simple carbs and a tiny bit of sweetness.
• Rich, creamy spread high in fat and protein not exactly low calorie.
• Tangy, herby dressing adds flavor but also brings more sodium and fat.
• Sharp cheddar gives protein and calcium, melty bite with savory saltiness.
• Crunchy fiber rich veggie with vitamins, earthy flavor, great for texture.
• Sweet juicy pops, vitamin C, balances creaminess with bright acidic bite.
• Salty, briny slices that add fat and umami, small but flavorful.
• Shredded carrots add crunch natural sweetness plus beta carotene and fiber.

Ingredient Quantities

• 1 (8 oz) can refrigerated crescent roll dough
• 8 oz cream cheese softened
• 1/2 cup ranch dressing
• 1 cup shredded sharp cheddar cheese
• 1 cup chopped broccoli florets
• 1 cup chopped cauliflower florets
• 1/2 cup shredded carrots
• 1 cup cherry tomatoes halved
• 1/2 cup diced green bell pepper
• 1/2 cup sliced black olives
• 1/4 cup thinly sliced green onions
• Salt and freshly ground black pepper to taste

How to Make this

1. Preheat oven to 375 F. Spray a 9×13 pan or line with parchment, unroll 1 (8 oz) can refrigerated crescent roll dough and press seams together to form one sheet, pressing up slightly on the edges to make a crust; bake 12 to 15 minutes or until golden, then let cool completely.

2. While the crust bakes, beat 8 oz softened cream cheese with 1/2 cup ranch dressing until smooth, then stir in about 3/4 cup shredded sharp cheddar, a pinch of salt and a few grinds of black pepper; taste and adjust seasoning.

3. Reserve the remaining 1/4 cup cheddar to sprinkle on top later, cover the cream cheese mixture and chill briefly if it seems too soft to spread.

4. Prep the veggies: chop 1 cup broccoli florets and 1 cup cauliflower florets into small, bite sized pieces; shred 1/2 cup carrots; halve 1 cup cherry tomatoes and pat them dry with a paper towel to avoid sogginess; dice 1/2 cup green bell pepper; slice 1/2 cup black olives and thinly slice 1/4 cup green onions.

5. Lightly toss the chopped broccoli, cauliflower, carrots and bell pepper with a small pinch of salt and pepper just to wake up the flavors, but dont overdress them or the pizza will get watery.

6. Spread the cream cheese and ranch mixture evenly over the fully cooled crescent crust, going almost to the edges; this helps keep the veggies on.

7. Arrange the prepared veggies and halved tomatoes evenly over the spread, sprinkle the reserved 1/4 cup cheddar on top, then scatter the sliced black olives and green onions.

8. Cover and chill the whole pizza in the fridge at least 1 hour, ideally 2 to 4 hours so flavors meld and it firms up for clean slicing.

9. Cut into squares or wedges and serve cold with crackers or cut vegetables; taste one piece and add a little extra salt and freshly ground black pepper if it needs it.

Equipment Needed

1. Oven (preheat to 375 F)
2. 9×13 inch baking pan, sprayed or lined with parchment
3. Medium mixing bowl
4. Electric hand mixer or a whisk and sturdy spatula
5. Rubber or offset spatula for spreading the cream cheese mix
6. Measuring cups and spoons
7. Chef’s knife
8. Cutting board
9. Box grater for the cheddar (or use pre-shredded), plus paper towels and plastic wrap for chilling and drying tomatoes

FAQ

Cold Vegetable Pizza {Easy Appetizer Recipe} Substitutions and Variations

• Crescent roll dough: swap with store-bought pizza dough, pre-baked flatbread or naan – pizza dough gives a chewier crust (use about 8-10 oz, roll thin and prebake 7-10 min), flatbread or naan is the easiest no-bake option.
• Cream cheese: use Neufchatel (same amount), whipped ricotta, or thick strained Greek yogurt – Neufchatel is closest in texture, ricotta makes it lighter and a bit grainy, Greek yogurt must be well drained and used 3/4 to 1 cup to match thickness.
• Ranch dressing: replace with plain Greek yogurt mixed with 1 tsp dried dill and 1/2 tsp garlic powder, or 1/2 cup sour cream – yogurt gives tangy, lighter result, sour cream keeps the creamy mouthfeel.
• Shredded sharp cheddar: swap for Monterey Jack or mozzarella for milder taste, or crumbled feta for a tangy pop – use equal volume (1 cup) depending on how sharp or creamy you want it.

Pro Tips

1. Let the crust cool fully before spreading the cream cheese mix, and if the crust puffed up while baking gently press it down with a spatula while it’s still slightly warm so it stays flat when the filling goes on. It slices way cleaner that way, trust me.

2. Dry the tomatoes and any wet veggies really well. Pat them with paper towels and even let them sit in a colander for a few minutes so they stop weeping into the crust, otherwise the pizza gets soggy fast.

3. Taste and adjust the cream cheese mix before you spread it. If it tastes flat add a little salt, a squeeze of lemon juice or a tiny splash of vinegar to brighten it up, and a pinch of garlic powder if you want more punch.

4. Chill long enough. Refrigerate at least a couple hours, longer if you can. Cold holds everything together so you get clean squares and the flavors meld better.

5. Prep for transport and serving smart. If you need to add toppings ahead of time, leave the most watery ones like tomatoes off and add them just before serving. When transporting cover loosely so moisture doesnt build up, and keep it chilled until right before you cut.