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Made with a crescent roll crust and flavored with ranch dressing mix, Vegetable Pizza is a staple party appetizer in the Midwest!

Made with a crescent roll crust and flavored with ranch dressing mix, Vegetable Pizza is a staple party appetizer in the Midwest!

If you didn’t grow up in the Midwest, you might not know: A party just isn’t a party around here if the appetizer selection doesn’t include ranch and/or cream cheese.

(Ideally there will also be a bowl of Chex Mix somewhere, but that’s another topic for another time.)

I mean, there’s a reason my Cream Cheese Ranch Roll-Ups literally disappear from any gathering where I take them. Us Midwesterners just don’t know how to handle ourselves when you combine ranch and cream cheese.

Vegetable Pizza is another classic appetizer that disappears almost as fast as Cream Cheese Ranch Roll-Ups. I really don’t know if I’ve ever been to a graduation party that didn’t have Vegetable Pizza – I think it might be some kind of law to serve it at any celebration.

Vegetable Pizza is a staple appetizer in the Midwest


When I was growing up, my grandmother always made a ton of appetizers and snacks for Christmas Eve in lieu of a formal sit-down dinner. Vegetable Pizza was always on the menu and was one of the things my cousins and I beelined to first every year.

If you’ve never had Vegetable Pizza, you’ve been missing out! Vegetable Pizza (or “Veggie Pizza”) is simply a crescent roll crust topped with a ranch cream cheese mixture and topped with your favorite chopped raw veggies.

Vegetable Pizza is a delicious party appetizer, crescent roll dough topped with ranch cream cheese and chopped veggies.

My grandmother always topped hers with cauliflower, broccoli and shredded carrots, but feel free to use any other veggies you like. Some thin ribbons of asparagus or ultra thin radish slices would be lovely here.

But really, when you’re putting them on top of crescent rolls and ranch cream cheese…you can’t go wrong no matter what veggies you choose.

Crescent roll dough, ranch cream cheese and veggies combine to make delicious Vegetable Pizza.


The only baking needed to make Vegetable Pizza is cooking the crescent roll crust, which couldn’t be easier.

Pop open a can of crescent roll dough and unroll the dough, but don’t pull apart the triangles! Instead, press the edges together to make one single layer of dough and bake for until golden.

While the dough cools, mix together some softened cream cheese, a bit of mayo (another midwestern staple if we’re being honest), and some ranch dressing mix.

Top crescent roll dough with ranch cream cheese and raw veggies to make Vegetable Pizza

Spread the ranch cream cheese on the completely cooled dough and then top with your favorite chopped raw veggies!

Vegetable Pizza will need to chill for at least 2 hours or up to overnight, so it’s great for parties or holidays where you need to make a few things ahead of time!

Vegetable Pizza is topped with ranch cream cheese and veggies for a great party appetizer


If you’re in need of a few more make-ahead appetizer ideas, you’ve come to the right place. I happen to love easy appetizers that can be made well before a party starts!

In addition to Vegetable Pizza and Cream Cheese Ranch Roll-Ups, Pineapple Pecan Cheese Ball, Cranberry Cream Cheese Dip and Roasted Garlic Parmesan White Bean Dip are all great make-ahead appetizers.

You should also check out Charred Triple Onion Dip and Honey Mustard and Onion Pretzels.

Topped with ranch cream cheese and chopped veggies, Vegetable Pizza is a great party appetizer
Vegetable Pizza is topped with ranch cream cheese and veggies for a great party appetizer

Vegetable Pizza

Made with a crescent roll crust and flavored with ranch dressing mix, Vegetable Pizza is a staple party appetizer in the Midwest!
4.67 from 3 votes
Prep Time 45 minutes
Chill Time 2 hours
Total Time 2 hours 45 minutes


  • 1 tube crescent rolls
  • 8 ounces cream cheese softened
  • 1/2 cup mayonnaise
  • 1 package ranch dressing mix
  • Assorted chopped raw vegetables I usually use cauliflower, broccoli, and shredded carrots – probably around 4 cups total


  • Preheat oven to 375 degrees.
  • Unroll dough onto a baking sheet. Press edges of individual crescents together to make a solid dough layer. Bake for 6-8 minutes, or until golden brown. Remove from the oven and allow to cool completely.
  • Stir together cream cheese, mayo and ranch dressing. Spread over the top of the cooled crust. Lightly press vegetables down onto topping. Refrigerate for at least 2 hours, or overnight. Cut into squares and serve.



Feel free to use 3 tablespoons of Homemade Ranch Dressing Mix in place of the packaged mix if you prefer.


Calories: 361kcal | Carbohydrates: 27g | Protein: 6g | Fat: 27g | Saturated Fat: 10g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 35mg | Sodium: 705mg | Potassium: 233mg | Fiber: 4g | Sugar: 4g | Vitamin A: 5011IU | Vitamin C: 9mg | Calcium: 51mg | Iron: 1mg
Tried this recipe?Let us know how it was!


  1. I have had this before somewhere but didn’t get the recipe. These are great!!! Thanks Stephie

    1. I take 1 beaten egg brush on top of crescent dough before baking… is really great that way and also will disappear at any gathering!

  2. This is one of my best friends ultimate entertaining go-to appetizer! It is so easy! Love this pizza! I like the crunch of the veggies with the creamy cream cheese (creamy cream cheese? that sounded weird… I couldn’t think of a better adjective.) Mmmm mm mm!!! Happy Friday Steph!

  3. I make this all the time! LOVE it (so does everyone else) always requested, I used the same veggies too! I get the bag that has the mix of broccoli, cauliflower & carrot & put them in the food processor so they are smaller pieces though, and then I tip with shredded cheddar YUMMM

  4. Well, I can’t claim to be newly married anymore (10 years!) but this looks great and I’m always on the lookout for more vegetarian party options.

  5. Great addition to any gathering. I make it for Christmas with red and green bell peppers in addition to the other veggies. For Mother’s Day, I’ll also be adding shredded cheddar cheese and chopped black olives. If you like a little kick, use the fiesta ranch dry dressing. This is a recipe that is easy and fun to customize for different occasions and tastes.

  6. Years ago a church friend gave me this recipe, and I just loved it! I’m so happy to see it again, as I had lost track of mine. The flavor and texture combination of these little veggie squares is just indescribable. Thanks so much for posting it!

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