Cooled Veggie Pizza

A healthy and light pizza dish, perfect for springtime!


  • 1 (8 oz.) package refrigerated crescent rolls
  • 1 (8 oz.) package cream cheese, softened
  • 2 Tbsp. mayonnaise
  • 1/2 (1 oz.) package Ranch-style dressing mix
  • 2 carrots, finely chopped
  • 1/2 cup chopped red bell pepper
  • 1/2 cup chopped green bell pepper
  • 1/2 cup chopped broccoli
  • 1/2 cup chopped green onions
  • 1/2 cup sliced black olives
  • 1 cup shredded Cheddar cheese


Preheat oven to 375º.

Roll out crescent rolls onto a large non-stick baking sheet. Stretch and flatten to form a single rectangular shape on the baking sheet. Bake 11 to 13 minutes in preheated oven or until golden brown. Allow to cool.

In a medium bowl mix together cream cheese, mayonnaise and ranch dressing mix. Spread cream cheese mixture over the cooled crust. Sprinkle carrots, peppers, broccoli, green onions, olives and cheese on top. Chill in the refrigerator for 1 hour. Cut into bite-size squares to serve.