Skip to main content

Veggie Pizza

 I have a New Year's Eve recipe for you.  Veggie Pizza!  It's easy to make.  It's yummy.  It makes a lot, so you can share it at your New Year's Eve party.  You can eat it with your fingers!  And it has veggies on it, so that makes it healthy.  (Right?  Ha!)

This veggie pizza is one of my favorite things to take to share with a crowd.  I forgot about it for a few years, but then was really excited when I remembered it.  My friend, Julia, has a great recipe for it on her blog with some fun twists (like different dressings you can use for the "sauce").

It's super simple to make.  The crust is just baked crescent roll dough.  You can make your own, or be like me and let Pillsbury do the work.  I bought the little crescent roll tubes that pop open.  I tried the seamless dough sheets instead of the regular crescent roll dough and it worked great.  I didn't have to piece the crescent roll triangles together to make a whole crust.

The "sauce" layer is a simple cream cheese ranch spread.  It's simple and easy and yummy.  If you have any leftover you should probably smear it on a cracker or dip some veggies into it.  Yum!

The topping options are endless.  You can do any combination of veggies: broccoli, cucumbers, bell peppers, little tomatoes, etc.  I like to shred carrots over the top.  It's like the cheese on a traditional pizza.

Veggie Pizza


2 tubes refrigerated crescent roll dough
1 8 oz brick cream cheese, softened
1/2 envelope (or around 2 T.) dry ranch dressing mix
2 T. or more buttermilk or milk
Veggies for topping (grated carrot, chopped cucumbers, broccoli, bell peppers, grape tomatoes, etc.)

Rill out crescent roll dough to form a seamless crust in a greased cookie sheet.  Bake according to directions on cresent roll package (or in a 375 degree oven until lightly browned, about 10 minutes),  Let crust cool.  

Whip cream cheese with ranch dressing mix until cream cheese is smooth and fluffy.  Add enough buttermilk to make a nice spreading consistency.  Spread cream cheese "sauce" on top of cooler creaent roll crust.

Prepare veggies by chopping into bite size pieces.  Sprinkle on top of crust/sauce.  

Chill for an hour or so before serving. 

Makes 24 slices.


Popular posts from this blog

One Hour Rolls

These rolls are amazing!  I've been making these rolls since 2001 when I was a newlywed and my sister-in-law shared the recipe with me.  The rolls are light, fluffy, easy to make and they only take one hour!  And delicious too!   I've made these rolls more times than I can count, so I've perfected the art of making them.  Here are some step-by-step instructions with pictures for you. Here's what you'll need.  I buy pretty much all of the ingredients in this recipe at Sam's club, thus the huge containers.  You need warm water, yeast, oil, sugar, salt, egg and flour. In the mixer bowl, add warm water (not hot), oil, sugar and yeast.  Mix together. After ten or fifteen minutes the yeast mixture should be puffed up like this.  Time to add the salt and beaten egg. Then mix in the flour.  (I've used a mixture of half wheat and half white flour successfully.) Keep adding flour until the dough is manageable.  It will be a little sticky, b

Week 394 Menu

Hi there!  This week is flying by!  So excited that we've been having blue skies and warmer weather.  Our snow is almost all melted and little bulbs are sprouting in the flower beds.  However, we had our 10th snow/ice day last week!!!  Hopefully it was the last one. Life has been busy, busy and I need to plan out the rest of our week's menus, even though it's already Thursday.  Here's what we've eaten so far and what I'm planning: Monday:  chicken stirfry, rice/quinoa Tuesday: breakfast for dinner Wednesday: flatbread pizzas Thursday:  roasted butternut squash, pasta, chicken sausage Friday: tacos Saturday: leftovers Sunday: pot roast, mashed potatoes, one hour rolls Alrighty, that's what we're eating this week.  How about you?  What's on your menu this week?  Feel free to share.  I love it when you do! More from Jenny:    

Don't like your house to smell like food? I've got a kitchen tip for that!

I have a smallish, one story house and if I cook food that is kind of smelly, like onions, the smell tends to linger in every room.  This is a pet peeve of mine and (also my husband's).  Over the years I've found a few ways to cook smelly food without smelling up the kitchen. Use your garage!   I use my garage quite often to cook things in.  I open the window and it airs out, especially when you open the garage door.  I'm sure my neighbors wonder what I'm cooking. I've used two different kitchen appliances in the garage:  my crockpot and my food dehydrator. Crockpot - I did this very thing today since I'm simmering chicken, onions, carrots and celery to make chicken noodle soup tonight.  I don't want my house to smell like onions all day, so I plugged it in on my husband's workbench.   Food dehydrator - when I make jerky, I plug the food dehydrator in in the garage.  I don't really want my house to smell like meat for hours