Need an easy family dinner idea? Try this Pillsbury Crescent Roll Veggie Pizza that's perfect for a light lunch, appetizer, or a meat-free dinner idea.
Another one of our favorite crescent roll recipes, it's topped with ranch-flavored cream cheese and a rainbow of fresh chopped veggies for a healthy and guilt-free indulgence.
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🗒️Recipe at a Glance
Prep: 30 min | Cook/Bake: 10 min | Difficulty: Easy
What it is: A tasty veggie-loaded pizza with a flaky crescent roll crust, topped with ranch-flavored cream cheese and bright colorful vegetables like bell peppers, broccoli, carrots, and chives.
Why you’ll love it: It’s quick to pull together, perfect for family meals or casual get-togethers, and it’s a meatless option that feels indulgent without being heavy.
How to make it: Bake the pressed-together crescent rolls until golden, then spread on a cream cheese & ranch mix, layer with chopped veggies, chill until firm, slice into squares and serve.
👉If you love kitchen tools that make prepping recipes easier, you might enjoy checking out my favorite handy vegetable slicer/grater set from the shop to speed up chopping veggies.
Table of Contents
- 🗒️Recipe at a Glance
- Tips for working with Refrigerated Dough
- Helpful Kitchen Tools
- Ingredients You’ll Need
- Substitutions and Variations
- Step-by-Step Instructions
- Smart Shortcuts for Your Veggie Crescent Pizza
- Storage Tips
- Recipe FAQ's
- More Recipes to Love
- LOVE this recipe? SAVE it for Later!
- 📖 Recipe Card
- 💬 Comments
Tips for working with Refrigerated Dough
- For this recipe you're going to want to use crescent rolls and not the newer crescent roll sheet dough. I find that the sheet dough doesn't give you a big enough surface as you get with the crescent rolls.
- After you press the crescent rolls together, use a pastry roller to make sure the seams are completely sealed. This will help ensure the crust bakes as one full sheet.
- Make sure you take the time to properly chill the pizza before serving. You can press the plastic wrap into the top layer of the veggie pizza to get the veggies to adhere better to the cream cheese/mayonnaise layer.
- Check out the other Refrigerated Dough Recipes you might enjoy!
Looking for more Easy Appetizers ? Try my Pesto Crescent Roll Appetizers and even my Mini Quiche. Yum!
Helpful Kitchen Tools
The Pampered Chef Baker's Roller #1485
Baking Sheet Pan SetReynolds Kitchens Cookie Baking SheetsMandoline Slicer, Vegetable Slicer & Cheese Grater | Kitchen Gadgets with Peeler, Spiralizer, Juicer, Egg Slicer & Julienne Cutter
Ingredients You’ll Need
Here's a quick overview of the ingredients for this recipe. Find the exact amounts and click the Instacart button to easily add them to your cart – all in the printable recipe card below!
Substitutions and Variations
- Swap the mayo: Try sour cream instead, or use half mayo and half sour cream for a lighter flavor.
- Mix up the veggies: Add your favorites—diced tomatoes or cucumber are great fresh toppings.
- Add some cheese: Sprinkle shredded cheddar over the veggies for extra flavor.
- Try a dough sheet: Use a Pillsbury Crescent Dough Sheet for an easy, no-seam crust.
- Use homemade ranch mix: Replace the store-bought ranch seasoning with my homemade ranch seasoning blend for a fresher taste.
Step-by-Step Instructions
This section includes step-by-step photos and instructions to guide you through the recipe. For the complete printable version, scroll down to the recipe card below.
Step 1: Preheat oven to 350°F.
Step 2: Spread the crescent rolls out onto a baking sheet, and press the seams together. Prick the dough with a fork so air bubbles don't form when baking. Bake for about 10 minutes, then set aside and cool.
Step 3: Combine softened cream cheese, mayonnaise, and ranch dressing mix with a mixer.
Step 4: Use a spatula to spread an even layer of the mixture onto the baked dough.
Step 5: Top the pizza with broccoli, carrots, bell peppers, and chives. Cover with plastic wrap and allow to chill in the refrigerator for at least 30 minutes.
Step 6: Cut into squares and enjoy!
Smart Shortcuts for Your Veggie Crescent Pizza
✔️ DO soften the cream cheese so it blends smoothly and spreads easily, then gently press the veggies into the topping before chilling to keep them in place.
❌ DO NOT underbake the crescent rolls—an underdone crust will turn soggy once the cream cheese mixture and veggies are added.
Storage Tips
Refrigerator: If you have any leftovers, wrap the pieces in plastic wrap and store in an airtight container for up to 3-4 days.
Freezer: I do not recommend freezing this recipe. The textures will be altered in the freezer.
Recipe FAQ's
To view the answers, simply click on the down arrow (⬇) next to each question. If you have any other questions not answered here, please leave a comment!
Yes! You can make it up to a day in advance. In fact, it tastes even better once it's had a chance to chill.
You can also prepare the "sauce" and veggies ahead of time and store in airtight containers separately. Assemble an hour or two in advance for a crispier crust.
If you want to skip the mixing of the sauce to make this recipe even faster, use a Chive and Onion Cream Cheese Spread.
More Recipes to Love
- Check out my other recipe for Breakfast Pizza on Crescent Roll and my Pizza with Crescent Rolls.
- Or you might enjoy Vegetable Pizza recipe.
LOVE this recipe? SAVE it for Later!
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📖 Recipe Card
Pillsbury Crescent Roll Veggie Pizza
Video
Ingredients
- 2 8 ounce tubes refrigerated crescent rolls
- 2 8 ounce packages cream cheese
- 1 cup mayonnaise
- 1 1 ounce package powdered ranch dressing mix or 2 tablespoons of my Homemade Ranch Seasoning Mix
- ½ cup grated broccoli
- ½ cup grated carrots
- ½ cup finely chopped red bell pepper
- ½ cup finely chopped yellow bell pepper
- ¼ cup thinly sliced chives
Method
- Preheat the oven to 350°F. Prepare and chop the vegetables as described in the ingredients list.
- Take the crescent roll dough out of its packaging and unravel both rolls onto a baking sheet (you may need to puzzle piece the parts of the roll together to get it to fill the whole sheet). Push the seams together so it forms one layer. Then prick the crescent roll dough with a fork so air bubbles do not form while baking.
- Bake the dough for about 10 minutes, then set it aside to cool.
- Add the softened cream cheese, mayonnaise, and ranch dressing mix to a stand mixer bowl and cream them together. Using a baking spatula, spread an even layer of the mixture onto the baked crescent roll dough.
- Cover the cream cheese layer with the grated broccoli, grated carrots, chopped bell peppers, and sliced chives.
- Wrap the top of the veggie pizza with plastic wrap and allow it to chill in the refrigerator for at least 30 minutes. Cut into squares and serve.
Nutrition
Notes
- After you press the crescent rolls together, use a pastry roller to make sure the seams are completely sealed. This will help ensure the crust bakes as one full sheet.
- This recipe can also be made using a Pillsbury Crescent Dough Sheet instead of crescent rolls for an easier, no-seam option.
- Make sure you take the time to properly chill the pizza before serving. You can press the plastic wrap into the top layer of the veggie pizza to get the veggies to adhere better to the cream cheese/mayonnaise layer.
Esmé Slabbert says
Thanks, love the use of Pillsbury tubes.
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