Crescent Roll Veggie Pizza

• Crescent rolls: I always use good ol’ refrigerated Pillsbury Crescent Rolls, but their crescent roll sheets work just as well. Either one creates the perfect flaky base for this veggie pizza.
• Cream cheese: Make sure you’re using brick-style cream cheese, not whipped. Brick cream cheese has the right fat content and structure to create a smooth, sturdy spread that won’t slide off the crescent crust. Bring it to room temp so it mixes up silky-smooth.
• Mayonnaise: Some crescent roll veggie pizza recipes use sour cream, but I prefer mayo because it provides a richer flavor and creamier consistency. You won’t taste the mayo, but you’ll definitely miss the texture if you skip it.
• Ranch seasoning packet: I use Hidden Valley because it’s the classic flavor I grew up with, but any dry Ranch mix works here.
• Broccoli, cauliflower & carrots: These are the “big three” for texture, crunch and color. You can grate the veggies on the large holes of a box grater or pulse them in the food processor. I’ve used both methods countless times, and they each get you to that perfect veggie-confetti finish.
• Tomatoes: Use Roma or cherry tomatoes and remove the seeds so they don’t release moisture onto the topping. Finely chop and pat dry for the best results.
• Scallions: Thinly sliced for added color and mild onion flavor. They tie all the flavors together.

See the recipe card for full information on ingredients and quantities.

Start with the Crescent Roll Crust

Unroll the crescent rolls onto a standard half-sheet pan and gently press the seams together to form one even sheet of dough. Prick the surface all over with a fork (this keeps it from puffing too much), then bake until golden and cooked through. Let the crust cool completely.

Mix and Slather the Ranch Spread

In a bowl, beat the softened cream cheese, mayo and Ranch seasoning until silky-smooth. Once the crust is completely cool, spread the mixture from corner to corner in an even layer. This is the “glue” that holds all that veggie confetti in place.

Add Your Veggie Toppings

Scatter the grated veggies, chopped tomatoes and scallions evenly over the Ranch layer. Place a sheet of parchment or wax paper on top and press lightly so everything adheres (this keeps your veggies from falling off when slicing). Cover the pan tightly with plastic wrap and refrigerate for at least 1 hour or up to overnight.

After an hour in the fridge, the topping firms up, the flavors intensify and the bars slice like a dream. If you’re making this appetizer for a party or holiday gathering, that overnight rest only makes it better—which brings us to…

Make-Ahead Instructions

Crescent roll veggie pizza was made for make-ahead entertaining! Make the entire recipe the day before, cover it tightly with plastic wrap, and pop it into the fridge. The next day, all that’s left to do is slice and serve. This is exactly what I do every time I make this recipe (which is every holiday and family get-together!).

Here’s another make-ahead trick: You can grate or chop all the veggies up to 2 days in advance. Store them in separate airtight containers lined with a paper towel to absorb excess moisture. This keeps the broccoli, cauliflower, carrots, tomatoes and scallions crisp instead of soggy when you sprinkle them on top.

Serving tip: Keep the pan refrigerated until the moment you’re ready to slice and serve the veggie bars, especially if it’s warm out or you’re traveling with it. The cream cheese–mayo spread can safely sit out for about 2 hours at room temp (closer to 1 hour if you’re serving outdoors in the summer). After that, return it to the fridge so it stays cool, creamy and food-safe.

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