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slice of veggie pizza decorated like a carrot
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Easter Veggie Pizza

This Easter Veggie Pizza is cute, easy, and delicious—made with crescent rolls and topped with ranch cream cheese, cheddar, and broccoli!
Prep Time10 minutes
Cook Time12 minutes
Total Time22 minutes
Course: Appetizer, Holidays
Cuisine: American
Keyword: Easter Veggie Pizza
Servings: 14 servings
Calories: 253kcal
Author: Lois

Equipment

Ingredients

  • 2 (8 ounce) cans crescent rolls
  • 8 ounces whipped cream cheese
  • 8 ounces shredded carrots
  • 8 ounces shredded cheddar cheese
  • 2 cups broccoli florets, finely chopped
  • 2 tablespoons ranch seasoning

Instructions

  • Preheat the oven to 375°F.
  • Unroll the crescent roll dough onto a baking sheet, pressing the seams together to form one solid sheet. If your baking sheet is smaller, you may need to bake each can of crescent rolls separately in two batches.
  • Bake for 10–12 minutes, or until the dough is golden brown. Remove from the oven and let it cool completely.
  • In a small bowl, mix the cream cheese and ranch seasoning until smooth. Spread the mixture evenly over the cooled crescent crust.
  • Using a knife or pizza cutter, gently cut the cream cheese layer into triangle shapes across the entire pan.
  • To decorate, place a small row of chopped broccoli at the top of each triangle to resemble carrot tops. Then, fill in the rest of each triangle with shredded carrots and cheddar cheese to create the look of little carrots. Enjoy!

Notes

Pre-Bake the Crust – Baking the crescent roll crust until golden before adding toppings keeps it from getting soggy.
Cool the Crust Completely – Letting the crust cool ensures the cream cheese spread goes on smoothly and doesn’t melt.
Soften the Cream Cheese – Leave the cream cheese out at room temperature for easier mixing and spreading.
Chill Before Serving – Letting the finished pizza chill for 20–30 minutes helps it set and makes it easier to serve.

Nutrition

Serving: 1serving | Calories: 253kcal | Carbohydrates: 18g | Protein: 6g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Cholesterol: 33mg | Sodium: 587mg | Potassium: 127mg | Fiber: 1g | Sugar: 5g | Vitamin A: 3167IU | Vitamin C: 13mg | Calcium: 142mg | Iron: 1mg