Over the Fourth of July, our street had a little impromptu block party and there is always so much delicious food to sample! I decided to bring an old standby, veggie pizza. This is such a great appetizer to take to a large group setting because anyone can make it, it makes a lot, it looks pretty, and it is semi-healthy (really just the veggies, but we’ll go with it)!
My mom always made this and I always remember loving it. She told me she got the recipe from the mother of a boy I went to grade school with. Those are the best recipes!!
(2) packages refrigerated crescent rolls
2/3 cup mayo
8 oz. cream cheese (room temperature or slightly softened)
1 ranch packet (not the DIPS kind, just the regular dry dressing mix)
choice of chopped veggies (I used carrots, broccoli, cauliflower)
I use a large Pampered Chef jelly roll pan for this, but you could use a cookie sheet or whatever you have (you can also easily half this recipe to make a small batch). Start rolling out the crescent rolls and pinch them together to form a crust (just use your hands and ditch the rolling pin).
Bake the crescent rolls according to the package instructions. While the crust is in the oven, you can start making the “sauce”. Stir together mayo, cream cheese, and the packet of ranch until it is well mixed.
Once the crescents have come out of the oven and have cooled, you can layer on the cream cheese mixture (this does not have to be perfect as it will be covered with veggies very soon).
Lastly, you will want to cut up your veggies (I like them chopped very small) and start throwing them on your pizza. Cover and chill in the refrigerator until you are ready to serve!
I like to cut the pizza into small squares for easy snacking. Always a crowd pleaser, and I’m pretty sure the kids were eating this too!
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