This cold veggie pizza appetizer is a favorite party snack that is easy to make ahead the day before. Buttery crescent roll dough is spread with ranch seasoned cream cheese and topped with your favorite raw veggies.
PREP TIME 5 minutesminutes
COOK TIME 15 minutesminutes
TOTAL TIME 20 minutesminutes
YIELD 24servings
Ingredients
2(8 oz) cans refrigerated crescent roll dough
1(8 oz) package cream cheesesoftened
1/2cupsour cream
1tspdried dill
1/4tspgarlic salt
1fresh broccoli crown
1small cucumber
1tomato
1/4cupbagged shredded carrotor 1 large carrot, grated
Instructions
Preheat the oven to 375°F.
Set out a large 15 x 10 inch baking sheet lined with parchment paper. Unroll the crescent dough and lay it in an even layer to form the crust. You may need to trim the dough and piece it together to cover the entire baking sheet. Pat the seams to seal the cut edges together.
Bake for 13 - 15 minutes or until golden brown. Let cool completely.
Add the cream cheese, sour cream, dill, and garlic salt to a large mixing bowl. Beat them together with a hand mixer until smooth.
Chop the broccoli crown into tiny florets. Peel the cucumber and chop it in a small dice. Slice the tomato into quarters, remove the watery seeds and dice the remaining tomato.
Gently spread the cream cheese in an even layer over the completely cooled crescent roll crust. Sprinkle the raw veggies over the top evenly. Gently pat them into the cream cheese so they stick once sliced.
Cut into squares and serve.
Recipe Notes
Make Ahead Tips:This recipe can be served immediately or covered in plastic wrap and chilled for up to 24 hours before serving.Be sure to keep the veggies covered or they will dry out in the fridge.Will not freeze well.