Veggie Pizza Pillsbury Crescent Rolls Recipe
This was my favorite food growing up and now it is my sneaky mom way of getting my boys to eat veggies. Every birthday I would request Veggie Pizza to be served as part of my birthday meal. It is fast to make and is great to bring to a bbq or picnic.
I hope you and your family enjoy it as much as my family and I do!
- 3 tubes of original crescent rolls
- 3/4 cup Mayo
- 16 oz cream cheese
- 1 pkg Original Hidden Valley Ranch seasoning packet
- 1 bag of shredded cheddar cheese
- 1 head of broccoli
- 1 head of cauliflower
- 1 green and red pepper
- small bag of shredded carrots
- cherry tomatoes
Roll out the 3 tubes crescent rolls onto a greased cookie sheet (I used a 17×11 cookie sheet) and bake at 400 for 10 minutes or until crust is a light golden brown.
While the crust is baking mix together the softened cream cheese, mayo and ranch seasoning packet.
Chop up the veggies. Just a heads up, you will probably end up with some extra veggies so you might want to buy a head of lettuce and toss the left over chopped veggies with the lettuce to make a quick salad.
When the crust has completely cooled spread on the dressing and sprinkle on the veggies (in my opinion the more veggies the better!)
*In the photo above I also added orange and yellow peppers because I had them in my fridge. My Aunt likes to add black olives to her Veggie Pizza but I loathe all olives so you will never see any black olives on my Veggie Pizza! Add what you want and what your family loves. There is really no screwing up this pizza!
Just before serving sprinkle on the shredded cheddar cheese.
Cut into squares and serve. It is that easy!
Make sure you refrigerate leftovers because of the mayo and cream cheese. This is not the type of pizza you can leave laying around all afternoon. That is if you have any leftovers! 🙂