Total Time
Prep 15 mins
Cook 10 mins

The Veggie Pizza works best with Finely chopped vegetables. My mother has been making these for quite some time. They are really good. I hope you enjoy.

Ingredients Nutrition

  • 2 (8 ounce) cans Pillsbury Refrigerated Crescent Dinner Rolls
  • 1 (8 ounce) package cream cheese, softened
  • 1 cup sour cream
  • 1 (1 ounce) packet hidden valley ranch dressing mix
  • 2 tablespoons Miracle Whip
  • 1 (12 ounce) package cheddar cheese
  • vegetables (any that you desire such as green peppers, tomatos, carrots, celery, and green onions)


  1. Preheat oven to 350 degrees.
  2. Spread the cresent rolls out on cookie sheets to make large rectangles.
  3. cook for 10 minutes or until golden brown and then cool.
  4. Mix the cream cheese, sour cream, dressing mix, and Miricle Whip together.
  5. Spread on top of the cooled cresent rolls.
  6. Chop your veggies (I like to use the food proccesor).
  7. Spread your veggies on top of the mixture on the cresent rolls.
  8. Sprinkle the Cheddar Cheese on the top.
  9. With sharp knife cut in half and enjoy.
Most Helpful

This is so quick, and so good! I buy the Grands Crescent rolls, that way you only need one can. My sister told me when she saw it, "I am not a 'real' veggie eater". She tried a piece and LOVED it!

I've also used Taco Seasoning instead of the ranch dressing! Topped with lettuce, tomatoes, black olives, hot peppers . . . etc! It's GREAT!

Scibba October 10, 2001

These are so tasty. I skipped the cheddar cheese step, just for personal preference. I used red onion, broccoli, cauliflower, and carrot. The second time I tried this, I tried the taco seasoning as someone suggested in a review. That seemed like too much flavor for me. A bit over-powering. I'll stick with the ranch.

Jill77 September 12, 2002

I made this according to the directions and used the ranch dressing. I chose finely chopped broccoli, cauliflower, red, green and yellow peppers, red onions and carrots. When cooled, I cut them into small squares and arranged them on a platter with some cherry tomatoes. They looked awesome and tasted even better. They were practically INHALED by my guests and next thing I knew I had a platter of cherry tomatoes. I highly recommend this recipe!

Just Call Me Martha April 06, 2003