Easy no-bake veggie pizza that works great as an appetizer or snack.
- Carbohydrate 31.2406266666667 g
- Cholesterol 71.5383333333333 mg
- Fat 33.0422866666667 g
- Fiber 5.97333333333333 g
- Protein 12.25634 g
- Saturated Fat 13.330216 g
- Serving Size 1 1 Serving (245g)
- Sodium 586.954666666667 mg
- Sugar 25.2672933333333 g
- Trans Fat 2.99224966666666 g
- Calories 453 calories
Step-by-step
- Roll out Crescent Roll dough to cover a large baking sheet.
- Poke with fork to eliminate any air pockets.
- Bake as instructed until edges are golden brown. (375-degrees for about 11 minutes.)
- While crust is baking, mix together the "sauce": Mayo, Cream Cheese and Ranch packet.
- For the topping, dice your selected vegetables.
- Once the crust has cooled, spread "sauce" all over and top generously with vegetables.
- Sprinkle shredded cheese on top and refrigerate overnight.
- Serve cold.
Chilled vegetable pizzas trace their lineage back to the mid-century American craze for cold mayonnaise-and-cream-cheese spreads served with raw crudités, transforming party dips into a structured, handheld format by anchoring them to a flaky crescent dough crust. Because the entire assembly relies on a rich, chilled dairy layer that coats the palate heavily, this dish demands accompaniments with high acidity or bright, clean minerality to cut through the fat. Sharp dill pickles, vinegary pepperoncini, or a crisp green salad tossed in a tart lemon vinaigrette provide the necessary contrast against the dense combination of mayonnaise and cream cheese. When planning a spread, pair these rich slices with sparkling beverages or dry white wines possessing strong citrus notes, which cleanse the mouth between bites far better than sweet drinks or heavy ales. Baking the dough thoroughly until the edges turn a deep golden brown at 375 degrees Fahrenheit ensures the crust maintains structural integrity under the moisture-heavy vegetable toppings without turning soggy during its overnight rest in the refrigerator. Standard half-sheet pans work best for spreading the crescent dough uniformly, but if a large baking sheet is unavailable, two smaller quarter-sheet pans can be utilized by dividing the ingredients proportionally. Dice all raw vegetables to a uniform small size so that every slice receives an even distribution of broccoli, carrots, and olives rather than large chunks that slide off the creamy base upon cutting.
