Looking for easy appetizers for a crowd? Your search is over with this cold veggie pizza recipe! Not only is it easy to follow, customizable, and quick to prepare, but it tastes GREAT. And that’s even coming from someone who isn’t known for her love of vegetables…
I’ve experienced the panic of trying to figure out an easy appetizer to bring to a party or another gathering all too many times. Sometimes I’ve got the time to work on something really intricate or that requires a lot of prep. But more often than not, I need something that not only tastes great, but will be quick and easy to make. So, this cold veggie pizza is truly the best of both worlds.
When I mentioned to my mom I was working on the recipe, she reminded me she made something similar when I was a kid that we’d call “California Pizza.” How could I forget? As it turns out, there are plenty of cold veggie pizza recipes out there. But I’ve played around with it enough to make sure the seasoning in the cream cheese/sour cream mix is JUST right. Unlike most cold veggie pizza recipes, mine uses creamy dill dip mixture rather than ranch mixture. There’s just something about dill and cold veggies that you can’t beat!
Cold veggie pizza ingredients
- Pillsbury crescent roll dough
- Sour cream
- Cream cheese
- Creamy dill dip mix
- Additional dill
- Onion powder
- Salt
- Mixed, diced veggies (I use broccoli, red and yellow pepper, cucumber, and carrot)
Instructions
The first thing to do is set out your cream cheese to let it come to room temperature. Otherwise it will be practically impossible to mix the sour cream and cream cheese together!
Next, you’ll preheat your oven and unroll one can of Pillsbury Crescent Roll dough on a baking sheet. Press the seams together so it makes one flat sheet. Like this:
Bake the crescent roll dough according to package directions until it’s light brown and slightly puffy. Like this:
Mix your softened cream cheese, sour cream, and seasonings in a mixing bowl until well combined. Once your crescent dough has baked and cooled, use a spatula to spread the cream cheese mixture on the crust.
Now sprinkle with all of your chopped veggies and use a pizza cutter to cut into squares. Keep refrigerated until you’re ready to serve it.
Options
When you look at other cold veggie pizza recipes, you’ll notice a lot of them call for TWO rolls of crescent dough as opposed to one. If you’re feeding a really big crowd, this recipe can definitely be doubled! I just find it’s pretty filling for an appetizer. So for a group of 8-10, this is enough (especially if there’s other food going around). If you do double it, you’ll have to bake the crust a bit longer and push all the seams of the two rolls of dough together. Use twice as much veggies, twice as much cream cheese, and so on and so on.
Feel free to get creative with your toppings. Like I mentioned, I use broccoli, cucumber, carrots, and peppers. But your favorite crunchy veggies will do just fine! Red onion, olives, cabbage, you name it.
Another topping option is shredded cheese. Adding a 1/4 cup or so of shredded cheddar before serving is so good!
Other easy appetizers for a crowd
Having an arsenal of easy appetizer recipes on hand has served me well.
Here are some of my other faves:
Now, onto the veggie pizza!
Easy Cold Veggie Pizza Appetizer
Ingredients
- 1 8 oz can Pillsbury Crescent Dough sheets
- 4 oz cream cheese room temperature
- ⅓ cup sour cream OR mayonnaise
- ½ packet (14g) creamy dill seasoning dip mix I use the Club House brand
- 1 tsp dried dill
- ¼ tsp onion powder
- ¼ tsp salt
- 2 cups diced chop vegetables*
Instructions
- Preheat oven to 375F. Line a large baking sheet with foil or parchment paper.Unroll the crescent dough and spread it into one sheet on the pan. Use your fingers to close the seams in the dough. Bake according to package direction (likely between 8-10 minutes) until the crust is golden brown. Let it cool COMPLETELY before adding the cream cheese mixture.
- Once your cream cheese has softened at room temperature, combine it, along with the sour cream (or mayo), half the seasoning package, dried dill, onion powder, and salt. Mix well, and once it's all combined and the crust is cooled, spread the cream cheese mixture on the crust with a spatula.
- Top with diced veggies. Use a pizza cutter to cut the cold veggie pizza into squares of your choice (I cut mine into 12). Refrigerate until ready to serve.Optional: top with 1/4 cup of shredded cheddar cheese for even more cheesy goodness.
Notes
Let me know the toppings you choose for your cold veggie pizza! I am always eager to get new ideas.
XO – C
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