I recently created a delicious Fresh Vegetable Pizza bursting with colorful veggies and melty cheeses on a perfectly baked crescent roll dough. Each bite offers a satisfying crunch and a hint of tang from ranch dressing that made this dish an instant hit at my last party.

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I recently came across a brilliant twist on a classic party treat that i just had to share. I experimented with a cold vegetable pizza using a can of refrigerated crescent roll dough as a base for a quick and easy appetizer.

After laying out the dough, i spread a generous 1/2 cup of ranch dressing over it and sprinkled on both mozzarella and cheddar cheeses. Then i added thin slices of tomato and cucumber, along with julienned red and green bell peppers, sliced red onion and black olives.

The blend of these ingredients creates a unique veggie pizza experience that’s both simple and ridiculously fun to eat. It reminded me a bit of those cool veggie bars and even a hidden valley ranch twist you might find on a finger food recipe.

i know it sounds unconventional but this recipe is perfect for a party or potluck when you wanna wow everyone with something different. Enjoy experimenting with it!

Why I Like this Recipe

I really like this recipe because its super easy and fun to put together even if i mess it up a little bit. I also love how the mix of ranch dressing with both mozzarella and cheddar cheese gives it an awesome, cheesy flavor that always hits the spot. Another reason i like it is that the freshness of the tomatoes, cucumber, and bell peppers makes every bite a burst of flavor and really lightens up the dish. Plus, i appreciate how it doesnt require a ton of cooking time which makes it perfect for when im in a hurry or having friends over.

Ingredients

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Refrigerated crescent roll dough: Provides carbohydrates for energy and a crispy texture.
Ranch dressing: Adds a tangy flavor and creaminess that makes it extra tasty.
Tomato: Rich in vitamins and fiber.
It gives a juicy and fresh taste.
Cucumber: Offers hydration and crunch while being a healthy source of vitamins.
Red and green bell peppers: Bring a sweet, crunchy kick and vibrant color to the dish.
Black olives: Add saltiness and unique flavor while supplying healthy fats.
Mozzarella cheese: Provides protein and smooth meltiness perfect for a gooey texture.
Cheddar cheese: Adds bold flavor and a slight tang that helps balance the veggies.

Ingredient Quantities

1 can refrigerated crescent roll dough (about 8 oz)

1/2 cup ranch dressing

1/2 cup shredded mozzarella cheese

1/2 cup shredded cheddar cheese

1 medium tomato, thinly sliced

1 small cucumber, thinly sliced

1/4 cup red bell pepper, julienned

1/4 cup green bell pepper, julienned

1/4 cup red onion, thinly sliced

1/4 cup black olives, sliced

Salt and pepper to taste

How to Make this

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1. Preheat your oven to 375°F. Open the can of refrigerated crescent roll dough and carefully unroll it onto a baking sheet lined with parchment paper.

2. Press the dough gently with your hands to spread it out into a nice, even layer. Dont worry if its a bit imperfect.

3. Put the dough in the oven and bake for about 10 to 12 minutes until its lightly golden around the edges.

4. Remove the dough from the oven and set it aside on a cooling rack or a clean surface to cool completely.

5. Once cooled, spread the ranch dressing evenly over the entire dough using a spatula.

6. Sprinkle the shredded mozzarella and shredded cheddar cheeses all over the ranch dressing so that each bite gets a little cheesy goodness.

7. Neatly arrange the thin slices of tomato and cucumber on top of the cheese to start creating your veggie pattern.

8. Then add the julienned red and green bell peppers followed by the thinly sliced red onion and the sliced black olives.

9. Lightly season the entire pizza with salt and pepper making sure every part gets a pinch of flavor.

10. Finally, cut your cold vegetable pizza into slices and serve immediately or keep it chilled if you’re not serving right away. Enjoy this easy, fun appetizer!

Equipment Needed

1. Oven for preheating and baking the crescent roll dough
2. Baking sheet, lined with parchment paper
3. Cooling rack or a clean counter surface for cooling the baked dough
4. Spatula for spreading the ranch dressing evenly
5. Knife and cutting board for slicing the veggies and cutting the finished pizza into slices

FAQ

Q: Do I need to bake or cook the dough at all?

A: Nah, you don't have to. The recipe is all about that cold, crisp vibe so just use the dough straight out of the can and let it chill with the ranch and veggies.

Q: Can I prepare this ahead of time for a party?

A: Sure can! You can put it together a few hours before you serve it but best keep it in the fridge until you're ready to serve so it stays nice and fresh.

Q: Can I use different veggies if I don’t have all these on hand?

A: Absolutely, feel free to swap out veggies based on whats in season, or what you have in the fridge. Just keep the flavors balanced though.

Q: Is it okay to add extra seasoning besides salt and pepper?

A: Yup, if you like a little extra zing you can add herbs like basil or oregano. Just sprinkle a little on top to complement the flavors.

Q: How should I store any leftovers?

A: Wrap it up in plastic wrap or put it in an airtight container and store it in the fridge. It'll be good for about a day or two. Enjoy it cold!

Cold Vegetable Pizza {Easy Appetizer Recipe} Substitutions and Variations

Instead of the refrigerated crescent roll dough, you could use puff pastry – it’s super flaky and works just as good.
If you’re not into ranch dressing, try a creamy spinach dip or even some Greek yogurt with herbs.
Not a fan of mozzarella? Pepper jack or even a mixed Italian cheese blend can give a nice twist.
For the tomato, if you feel like switching it up, you can use halved cherry tomatoes or even some sun-dried tomatoes.
If you don’t have red bell pepper, yellow or orange bell peppers work just fine and add a pop of color.

Pro Tips

1. If you wanna get that extra crunch on the dough, try letting it chill a bit more after baking. That way when you add the ranch and veggies, the crust stays super crispy instead of getting soggy fast.
2. It helps a lot to let your chopped veggies rest in the fridge for a few minutes before using them. This makes them extra crisp and stops them from watering down your pizza.
3. Don’t be afraid to add a pinch of extra herbs like oregano or garlic powder to the ranch before spreading it. It really boosts the flavor without overcomplicating things.
4. When you press the dough out, try to smooth it evenly as possible. Even if it’s not perfect, an even base is key to making sure every bite has a bit of that yummy cheese and veggie goodness.

Cold Vegetable Pizza {Easy Appetizer Recipe}

Recipe by Francis Mead

0.0 from 0 votes

Servings

servings

Calories

235

kcal

Equipment: 1. Oven for preheating and baking the crescent roll dough
2. Baking sheet, lined with parchment paper
3. Cooling rack or a clean counter surface for cooling the baked dough
4. Spatula for spreading the ranch dressing evenly
5. Knife and cutting board for slicing the veggies and cutting the finished pizza into slices

Ingredients

1 can refrigerated crescent roll dough (about 8 oz)
1/2 cup ranch dressing
1/2 cup shredded mozzarella cheese
1/2 cup shredded cheddar cheese
1 medium tomato, thinly sliced
1 small cucumber, thinly sliced
1/4 cup red bell pepper, julienned
1/4 cup green bell pepper, julienned
1/4 cup red onion, thinly sliced
1/4 cup black olives, sliced
Salt and pepper to taste

Directions

Preheat your oven to 375°F. Open the can of refrigerated crescent roll dough and carefully unroll it onto a baking sheet lined with parchment paper.
Press the dough gently with your hands to spread it out into a nice, even layer. Dont worry if its a bit imperfect.
Put the dough in the oven and bake for about 10 to 12 minutes until its lightly golden around the edges.
Remove the dough from the oven and set it aside on a cooling rack or a clean surface to cool completely.
Once cooled, spread the ranch dressing evenly over the entire dough using a spatula.
Sprinkle the shredded mozzarella and shredded cheddar cheeses all over the ranch dressing so that each bite gets a little cheesy goodness.
Neatly arrange the thin slices of tomato and cucumber on top of the cheese to start creating your veggie pattern.
Then add the julienned red and green bell peppers followed by the thinly sliced red onion and the sliced black olives.
Lightly season the entire pizza with salt and pepper making sure every part gets a pinch of flavor.
Finally, cut your cold vegetable pizza into slices and serve immediately or keep it chilled if you're not serving right away. Enjoy this easy, fun appetizer!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.