veggie patch pizza crescent roll appetizers on a board
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5 from 1 vote

Veggie Patch Pizza

The Veggie Patch Pizza is made from crescent rolls, cream cheese, and fresh vegetables. 
Course Appetizer
Cuisine American
Keyword Crescent rolls
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 16
Calories 255kcal
Author Stephanie Manley


  • 2 cans Pillsbury Crescent rolls
  • 16 ounces cream cheese
  • 1 package Hidden Valley Ranch Dressing Mix, or about 2 tablespoons of dry mix
  • 1 tablespoon dehydrated onions
  • 1/2 cup mayonnaise
  • 1/2 red bell pepper chopped fine
  • 1/2 cup chopped fresh broccoli
  • 1/2 green bell pepper chopped fine
  • 1 large carrot chopped fine
  • 1/2 cup chopped tomato (optional)
  • 1/2 cup chopped yellow squash (optional)
  • 1/2 cup chopped zucchini (optional)


  • Preheat oven to 350 degrees.
  • Spray a large cookie sheet with non-stick spray. Roll out crescent rolls on cookie sheet. Simply unroll the dough, do not separate it out into triangles. Press indentations out flat. Bake for about 12 - 15 minutes, or until golden brown. Allow cooked dough to chill before proceeding. 
  • In a medium-sized bowl combine cream cheese, mayonnaise, dry ranch dressing mix, and dehydrated onion together in a bowl. Spread cream cheese mixture over cooked crescent roll dough. Top with veggies sprinkling the veggies evenly over the pizza. Cut immediately, even if you aren't going to serve this immediately. If you wait on cutting this for too long, the cream cheese layer will lift off the dough. Your Veggie Patch Pizza can be made a day in advance, but make sure you cut it before you cover to store the Veggie Patch Pizza.


Calories: 255kcal | Carbohydrates: 14g | Protein: 3g | Fat: 21g | Saturated Fat: 8g | Cholesterol: 34mg | Sodium: 493mg | Potassium: 107mg | Fiber: 0g | Sugar: 4g | Vitamin A: 1340IU | Vitamin C: 12.5mg | Calcium: 31mg | Iron: 0.6mg
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