Description
A retro favorite that’s all crunch and creaminess—flaky crescent-roll crust topped with a tangy ranch-cream cheese spread and piled high with crisp, colorful veggies. Chill, slice, and watch it vanish at every gathering!
Ingredients
Units
Scale
For the Flaky Crust:
- 2 packages Pillsbury Crescent Dough Sheets (Or regular crescent rolls seams pressed together into a rectangle)
- 16 ounces Cream cheese (Softened to room temperature)
- 1/2 cup Mayonnaise (Adds tang and richness)
- 1 packet 1 oz Dry ranch dip mix (Or DIY: 1 tsp dill + 1 tsp seasoned salt + 1/2 tsp garlic powder)
For the Fresh Veggie Topping:
- 4 cups Assorted chopped vegetables (Broccoli cauliflower, carrots—finely chopped)
Instructions
Bake the Crust:
- Preheat oven to 375°F (190°C).
- Unroll both crescent-dough sheets onto a 15×10″ baking sheet, pressing seams to seal.
- Bake for 12–15 minutes until golden.
Cool Completely:
- Remove from oven and let cool on the sheet for at least 30 minutes (must be cool before spreading).
Mix the Ranch Spread:
- In a bowl, beat cream cheese, mayonnaise, and ranch mix (or DIY seasonings) until smooth and lump-free.
Assemble the Pizza:
- Spread the ranch mixture evenly over the cooled crust, edge to edge.
- Distribute chopped vegetables evenly on top, pressing gently to adhere.
Chill & Serve:
- Cover loosely with plastic wrap and refrigerate at least 1 hour.
- Cut into 24 squares with a pizza cutter or sharp knife. Serve cold.
Notes
-
DIY Ranch: Skip the packet by whisking 1 tsp dill, 1 tsp seasoned salt, and ½ tsp garlic powder into your spread.
-
Make-Ahead: Assemble through step 4 up to 8 hours before serving; add veggies and chill closer to time.
-
Veggie Variations: Swap in finely diced cucumber, cherry tomatoes, or sliced olives for variety.
-
Storage: Store covered in the fridge for up to 24 hours; crust may soften over time.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Appetizer, Snack
- Cuisine: American, Potluck Classics
Nutrition
- Calories: 120
