Whether you’re tasked with bringing an appetizer to share at a party or just want something healthy and delicious, this ranch crescent roll pizza is for you. Because this recipe uses crescent roll dough, the pizza crust basically takes care of itself. Plus, it’s loaded with fresh veggies, cheese, and creamy ranch flavor. Honestly, what more could you ask for? Not to mention, this is pretty much a no bake recipe (once you bake the pizza crust), so you can easily prepare everything ahead of time. In fact, you can even pre-chop the veggies, too! Learn how to make this quick and easy appetizer that’s perfect for serving a crowd, or even just yourself, too!
Ingredients:
- 2 (8) oz. cans crescent rolls
- 12 oz. cream cheese, softened
- 1/2 cup sour cream
- 1 packet ranch dip mix
- 3/4 cup shredded carrots
- 1 cup diced bell peppers (red, green, or a combination)
- 1 cup chopped broccoli, raw (or lightly steamed if desired)
- 1/4 cup green onions, sliced
- Glad Press’n Seal Food Wrap
Directions:
Step 1
Start by preheating the oven to 375°F. You’ll also want to coat a baking sheet with cooking spray.
Step 2
Next, tear a sheet of your Press’n Seal Wrap and place it firmly on the countertop. Then, open the crescent rolls and spread them onto the wrap in a rectangle about 10″x15″. Transfer the newly formed crust to your prepared baking sheet. Bake until golden brown, about 15 minutes or so. Make sure it cools completely before starting step 4.
Step 3
Meanwhile, grab a small bowl and mix together the ranch dip mix, cream cheese, and sour cream. Set aside until the crust is no longer warm to the touch.
Step 4
Next, take the ranch mixture and spread evenly over the crust. Sprinkle the bell peppers, broccoli, carrots, and green onions on top. Then, cover the pan with another sheet of the Press’n Seal wrap. Lastly, let the pan chill in the refrigerator for about an hour, then cut into squares, serve and enjoy!
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