This crescent roll veggie pizza recipe has been in my family for more than 50 years and is the #1 most requested appetizer by my crew. It stars a buttery crescent roll base topped with herby cream cheese and a rainbow of chopped veggies. It’s best made a day in advance and can be customized with all your favorite vegetables.
We are going back, way back to the Just a Taste archives for this crescent roll veggie pizza recipe that’s been in my family’s holiday appetizer lineup for more than 50 years. We call them “veggie bars,” and they make an appearance at every gathering, from Thanksgiving and Christmas to Easter and 4th of July.
We have my grandmother’s good friend to thank for first introducing my family to this colorful creation that’s guaranteed to have you eating a rainbow of vegetables in every bite. And the setup couldn’t be simpler …
A golden crescent roll crust.
A cool, silky-smooth Ranch spread.
A rainbow of fresh veggies tossed on like culinary confetti.
Stash the baking sheet in the fridge to let the flavors work their magic overnight (or just for an hour if you’re short on time!). Then all that’s left to do is slice your masterpiece into bars and fight over who gets dibs on second and third servings.
Quick, colorful and perfectly appropriate to make ahead of time and keep in the fridge. What more could you need in a party-worthy appetizer? Veggie confetti for the win!
- 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.
Whether you call it crescent roll veggie pizza, cold veggie pizza, veggie bars, or “that appetizer with the Ranch and all the tiny chopped veggies,” one thing is certain: this classic appetizer deserves a permanent spot on your holiday (and game day!) snack table.
Craving more? Subscribe to Just a Taste to get new recipes, meal plans and a newsletter delivered straight to your inbox! And stay in touch on Facebook, TikTok, Pinterest and Instagram for all of the latest updates.Ingredients
- 2 (8-oz.) packages refrigerated crescent rolls
- 2 (8-oz.) packages cream cheese
- 1 cup mayonnaise
- 1 (1-oz.) package powdered Original Ranch dressing mix
- 1/2 cup grated broccoli
- 1/2 cup grated cauliflower
- 1/2 cup grated carrots
- 1/2 cup finely chopped tomatoes (seeds removed)
- 1/2 cup chopped scallions
Instructions
- Preheat the oven to 350°F.
- Unroll the crescent rolls onto a nonstick baking sheet, separating the dough and arranging it in a single layer covering the entire baking sheet. Press together the perforations, and then using a fork, prick the dough all over. Bake the dough for 10 minutes until golden brown then remove it from the oven and allow it to cool completely.
- In a medium bowl, combine the cream cheese, mayonnaise and Ranch dressing mix. Using a handheld mixer, blend together the ingredients until smooth and creamy. (Alternately, beat the ingredients together in a stand mixer fitted with the paddle attachment.)
- Spread the cream cheese mixture onto the completely cooled baking sheet of crescent rolls, covering the entire surface in an even layer.
- Sprinkle the grated broccoli, cauliflower, carrots, tomatoes and scallions on top of the cream cheese then place a piece of parchment paper or wax paper on top and lightly press down the veggies. Cover the baking sheet securely with plastic wrap and refrigerate the bars for a minimum of one hour and up to overnight.
- When ready to serve, slice the sheet into bars and serve.
Video
Crescent Roll Veggie Bars Recipe (Veggie Pizza)
No Description
Kelly’s Notes
- This recipe is designed for a standard rimmed 13×18-inch half sheet pan. If your pan is smaller, simply use a little less crescent roll dough and press it into an even layer so it bakes up uniformly.
- Use either the largest hole on the side of a box grater or a food processor to grate the broccoli, cauliflower and carrots.
- You can make this entire recipe the day before, cover it securely with plastic wrap and store it in the fridge. Then on the day of, just slice into bars and serve. That’s what I do every time I make this recipe.
- ★ Did you make this recipe? Don’t forget to give it a star rating below!
Nutrition
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Recipe inspired by Esther Katrenics.
These ARE just the best! I have been making them for 40 years. Play around with the veg, add some finely shredded cheddar a s a topping. Great for a “what can I bring?” Item.
Love reading this, Holly!
I’ve been making this recipe for years, too! First tried it at a Pampered Chef Party. Some variations:
1. Cut each bar diagonally into triangles, it goes TWICE as far!
2. Instead of Ranch Dressing mix, use your favorite seasonings….garlic powder, onion powder, dill, basil, parsley, chives, etc. Don’t forget to add a little salt and pepper, too!
Thanks for your Facebook post, I haven’t thought of this recipe in a long time!
Great ideas, NanaJanT!
I saw this recipe online and plan to. try it out. Looks and sounds great. I want to thank Kelly for her wonderful comments to the questions. She gave excellent advice when asked. I am not a young person but am thinking of trying this for a Christmas addition. It definitely sounds like all would enjoy it even if they are not vegetarian. Who would not like a recipe that has a base of crescent dough. Thank you Kelly for posting and I plan to try it out at Christmas.
You are so welcome, Linda!
I just made this recipe for the first time and it turned out great! Even my dad who is a picky eater loved it. I plan on making this for a work potluck that’s coming up and I think it’s going to be a hit :)
So glad you enjoyed it, Katherine!
Made it several times for snacks at church. Nice change from sweets.
So glad you enjoyed the recipe, Gene!
Yummy. Makes more than enough for a crowd! I dont care for tomatoes so I switched them out for red bell pepper. I don’t think it changed the taste, just replaced the color of red.
Glad you enjoyed it, Cindy!
Made this for church today, I have 6 pieces left! I can’t eat it ( am gluten free) but got lots of compliments. It was my attempt at healthy snack. This is the second time I’ve made this for church.
Thrilled you’re enjoying the recipe, Gene!
Absolute home run!! My family ALWAYS requests I make this. In addition, many of our kids are vegetarian and I struggled to find something EVERYONE would enjoy and this checks ALL the boxes!!! Thanks so much!!!?
So glad you enjoyed it!
My grandmother used to make these, same recipe but it was broccoli, cauliflower, carrots julienne chopped with diced black olives peppered on top. Awesome and refreshing nibbles.
The best family recipe!
Yes my mom as well! But her cream cheese mix was with dill, Mayo and Parmesan…no ranch mix, but all sounds delicious !
YUM!
Excellent (appetizer) recipe for a crowd.
So glad you enjoyed it, Mary!
Everything on your site looks great. Can’t wait to try the recipes.
Thanks so much, Joanna!
Very good. Got lots of compliments
I’m so glad you enjoyed the recipe, Sharon!
I’ve made the veggie bars before but lost the recipe glad you have made it easy to prepare,
Thanks ✌️
Enjoy!
I was wondering if you had any suggestions for another base that could be used instead of crescent rolls? We don’t have them in Australia
Thank! Xx
Hi Britney! I’m not sure what biscuit options are available in Australia but any sort of savory pastry would work.
I’ve made this recipe many times, always good. I do add diced green pepper (sliced green onions instead of shallots) and shredded cheese. You can pretty much add whatever you like, It’s addictive!
I’m so glad to hear that you enjoy the recipe, SP!
This has been a staple at our Christmas Eve celebrations since I can remember! Unfortunately, my mom passed a few years ago and this year I’m in charge of the cooking. Any tips on making this in advance? I don’t want the crescent to get soggy but know it needs to cool fully down. I know I can cut most of the veggies the day before (or even a couple days before) and make the ranch mixture and store in the fridge, but any make ahead tips would be so appreciated!
Hi there! You can definitely make this entire recipe the day before and cover it securely with plastic wrap. Then on the day of, just slice into bars and serve. That’s what I do every year! ENJOY!
Is this baking sheet 13 x 18 size?
Hi Cheryl! Yes, this is the standard half-sheet pan.
I make this for every family get together. It’s REQUESTED, and required lol. Been doing it for years. A little twist I put into it, I sprinkle finely grated cheddar cheese on top. YUM!
I’m so thrilled to hear that you and your family love the recipe! Great idea adding the grated cheese on top!
what can I use instead of powdered ranch salad dressing
Hi Mary! To replicate the ranch flavor, you’ll need a combination of dried herbs and seasonings. You can mix together ingredients like dried dill, dried parsley, garlic powder, onion powder, salt and pepper. Adjust the quantities to taste. Hope that helps!
This turned out GREAT! I made two for a party my daughter had and everyone loved it and asked for the recipe. I’m making it today for a small gathering tomorrow.
So glad you enjoyed the recipe, Rebecca!
Mom made these for family since back in 1980’s. We all love them. She used feen paper instead of tomatoes. She also cut bars into triangles. Delish!!!
What did you use to cut the bars, without harming the nonstick pan underneath?
Hi CC! I used a ceramic knife but you can also transfer the baked pastry onto a cutting board and then top it with the cream cheese mixture and veggies if you prefer to cut on a different surface.
What are crescent rolls? I don’t think I have seen them in Australia
Hi Liz! Crescent rolls are like dinner rolls and the dough comes in a tube-like container in the refrigerator section.
Hi! Love the recipe. Are the veggies semi cooked prior to adding them to the mixture?
Hi, Shaye and thank you! The veggies are not cooked at all prior to adding in this recipe!
Made the veggie pizza for snack table at quilters’ guild. They asked that how I made the pizza be shared on their website. Was hoping for leftovers to bring home but no such luck.
I’m so glad everyone enjoyed the recipe, Jean!
We were treated to this last night at our garden club meeting and it was lovely. I am thinking of doing a tweak on it and using whipped feta and creamcheese as the base for the veggies instead of the mayo mix since I’m not a Ranch dressing fan. Thanks for the recipe idea.
Mom used to make this as a way to get veggies in us kids. Still love it. Always a hit at office parties too.
I first tasted this appetizer when a well known caterer in our area brought these as her contribution to our ‘foodie’ summer barbecue. What a delicious surprise this is. I highly recommend it!!
Awesome! I’m so glad you’ve been enjoying the recipe!
I’ve made these several times and people love them. I also made a pizza bar and they turned out great too.
Yay! I’m so thrilled you’ve been enjoying the recipe, Barb!
How far ahead can you make it?
Hi Shirley! These can be made a day in advance and stored in the fridge. :)
Can’t wait to try this! Should I spray my pan before laying down cresent rolls or no?
No need to as long as it’s a nonstick pan!
This is an oldie but goodie. My family loves veggie pizza which we call it. I have for the last 10 or so years, used veggies found on a salad bar. SO much easier and cheaper, not having to buy a whole head of things, and bag of that. Easier also because I just cut the already cut veggies and put on top, lots of variety also. Just a thought from a vintage cook!
Love that idea! So glad you enjoyed the recipe!
Can you substitute sour cream for the mayo ?
Hi Jennifer! I personally haven’t tried making this recipe with sour cream instead of mayo, but I know other commenters have had success in doing so. Let me know if you give it a shot!
This is really good. Made for our tea party and they all loved it. They want me to make this again.
I’m so thrilled everyone enjoyed the recipe, Kathy!
I haven’t made this yet but definitely looking forward to it. Is there a way to make this a dessert with fruit? For the spread one could still use the cream cheese, maybe some Greek yogurt in place of the mayo but what could be used in place of the ranch seasoning? I’d love to make this in dessert form for my daughter’s fruit themed 2nd birthday party. Thanks!
Love that idea, Ashley! You could add a splash of lemon juice and vanilla extract, plus a little lemon zest. Let me know how it turns out!
I realize this is a year after you commented, but one of my favorite summer desserts is fruit pizza. There are recipes online, the base is cooked sugar cookie dough, the “sauce” is a cream cheese/whipped cream base, and sliced summer fruits are the topping. Delicious!
YES! I actually have a recipe for Sugar Cookie Fruit Pizza. Here’s the link to the recipe: https://www.justataste.com/sugar-cookie-fruit-pizza-recipe/
This has been known as veggie pizza at my house for decades! We always sprinkle finely shredded sharp cheddar on top!
YUM! It’s such a classic!
Can you substitute the mayo with sour cream?
I’ve never done that, Jules, but you totally could!
What do I mix with the ranch package dressing?
Hi Mary! It’s listed above in the recipe — mayo and cream cheese.
My family has been making this too. We call it veggie pizza though, and although it takes a little bit more time, it’s much prettier to cut the veggies into very small bite size pieces. We use what ever veggies that are crispy like olives, red/yellow/orange peppers, etc. Any kind of shredded cheese as a thin layer over it all makes it perfect! It’s also a great easy appetizer OR party veggie meal. The parchment paper sounds great, but I prefer leaving the top a bit messy. Thanks for reminding us all that veggies are to enjoy!!
I love a recipe that stands the test of time!
This is a crowd pleaser! You won’t regret it! The flavor is so so good! This is finger food for your next get together. I also add small cut up cucumber (no seeds) and top it off with small cut up green olives!
Yessss! I’m so glad you enjoyed the recipe, Susan!
I’ve made this twice this week! It’s so dang yummy. Everyone loves it! I sprinkled a bit of shredded sharp cheddar on it as well.
Yay! I’m so thrilled everyone has been enjoying the recipe, Stacy!
I been making this for year for work when we have lunch together, I leave tomato off and add celery, pepper, use 1/4 cup of mayo and spinkle with cheddar cheese
Awesome! I’m so glad you’ve been enjoying (and sharing!) the recipe, Brenda.
I have had this saved for awhile but just made it yesterday to take to a cookout today. Of course I HAD to taste before I put it out there for everyone…and it is FANTASTIC! I was able to divide the pan into 20 servings. I left out the tomatoes and added a yellow bell pepper. So many delicious flavors all blending together perfectly! This will become my go-to appetizer dish!
Woohoo! I’m thrilled you enjoyed the recipe, Lori!
I have made this for my book club on many occasions. Always bring several copies of the recipe. It travels well and is a huge hit!!
Amazing! I’m so thrilled you’ve been enjoying (and sharing!) the recipe, Leigh.
I’ve made this for years (we call it veggie pizza) and it always has a sprinkle (ok, sometimes a torrent!) of finely shredded sharp cheddar on top. My favorite summer snack, hand’s down. You can make a neat veggie pasta salad with it by replacing the crescent rolls with macaroni (we’ve used rotini, small shells and elbows). YUMMY!
Love the idea of turning this into a pasta salad, Candy!
The largest pan I have is 15-1/2 x 11 (supposed to be a jelly roll pan) – will this work?
Definitely!
should I bake this in a Jelly roll pan?
Hi Therese! You can bake these on just a regular ol’ standard baking sheet that’s 18×13 inches :)
I make all the time and vary veggies….yummmm ! Wondering if the lady by the name Ana used a large enough pan perhaps she used a 9 x 12 instead of a jelly roll pan
I use the same filling for tortilla pinwheels. Great way to get non veggies lover to eat their veggies
Great idea, Ej!
I always make this with Sour Cream instead of Mayo. They are always a hit and easily varied based on available veg.
Can you sub Greek yogurt for mayo? Wondering if it will alter the taste drastically? Just wondering! Can’t wait to try these for Easter brunch!!
I’ve never done that, Erin, but you totally could!
Should the dough be soft after refrigeration. Is it suppose to be a crisp dough
Hi Doris! The dough will be soft.
We used the two rolls as mentioned but the crust came out over an inch thick! Is this meant to say one roll of crescent dough? I looked at other people’s recipes for the same thing and they don’t say two.
Hi Ana – This recipe is correct as written. Did you arrange the crescent rolls in a single layer on your baking sheet?
I live in New Zealand so have to make a copycat Pilsley dough. Instead of using scallions and tomatoes I use finely diced red onion and red and yellow peppers to make it more colourful. It’s a hit every time I make it and I get requests every time we have a shared lunch at work. Thanks for such a great recipe!
You are so welcome, Kerri! I’m so glad you’ve been enjoying the recipe!
I’ve found that using Cains brand mayo gives this a better flavor
For a twist on this Recipe, try using the HONEY BUTTER cresent rolls and Spicy Ranch Dressing. Then cover with a thin layer of Grated Sharp Cheddar cheese. Gives it a little bit of a sweet and spicy kick.
Love that idea, Matt!
Could this be frozen to be used for a make ahead?
Hi Tami! I’ve never tried freezing these bars so I’m not certain how the texture/taste would be once they’re thawed.
I have been making these for years. Always have an empty pan. I use bacon ranch flavored ranch dry dressing it adds a little flavor to it and taste great.
Love that idea, Beth!
I always make this for my Christmas Eve family get together and they really like it. A friend gave me the recipe and it included radishes but the next years I left off the radishes and they liked it better without them.
So glad you enjoyed it!
Best straight from the oven. Family loved it!
So glad you enjoyed the recipe!
What size pan do you use?
Hi Veronica! Just the regular ol’ standard baking sheet that’s 18×13 inches :)
Did anyone blanch the broccoli or cauliflower? Some people cant eat
them raw.
I’ve never done that, Karen, but you totally could! Just make sure to really, really drain them and pat off any excess water.
Made this for years and never got a complaint only an empty plate. I add shredded cheese to mine as well. I found it was easier for everyone to eat when I tossed all the veggies in the cream cheese mixture. Seems like you don’t end up wearing any of the veggies that way. I top it with a little shredded cheese for color.
Great tip, Betsy!
I top mine with finely shredded sharp cheddar cheese! Been making these for years for all my family outings. Always a hit!
Made this for a small party we had this past weekend. It was a huge hit! I even gave my printed copy of the recipe to our friends because they loved it so much. Definitely making this again!
Woohoo! So glad to hear this, Elizabeth!
What size was the cookie sheet.
Just the regular ol’ standard baking sheet that’s 18×13 inches!
Made this last night for our super bowl part and it is AMAZING! Definitely going to make this to have at the house again!
Woohoo! Love to read that, Joe!
To make this more figure friendly, I omit the mayo and use light cream cheese and 2% grated cheddar along with all of your favorite veggies. Always a hit with my family! A great way to incorporate more veggies into your diet.
Awesome! Love your substitutions Lynn!
Been making them for years, but I also always top it with finely shredded cheddar or Monterey Jack cheese. Nom!
Always a hit!
Love the idea of adding cheese, Annie!
I love making this at Christmas time I use brocoli and red peppers! Looks very festive on the table!!
Yesss! I’m so glad you’ve been enjoying the recipe, Gerrie!