Veggie Pizza Appetizer
For all of the new recipes that I make, I love going back and making the recipes that I grew up eating. Theyโre the recipes that come from my momโs old plastic recipe books that have index card inserts. Theyโre stained, handwritten and come from a variety of sources โ friends, family members and church books. This veggie pizza appetizer is one of those gems.
On the surface, it doesnโt look like much โ the crust is made of refrigerated crescent rolls, topped with sour cream that has been mixed with a seasoning packet, and then finished off with shredded cheese and chopped carrots, broccoli and olives.
What you canโt see from the pictures or the written recipe is a house full of people on New Yearโs Eveโฆ raucous laughterโฆ kids running around and food everywhere. People gather around the island in the kitchen, where a sea of appetizers and snacks are on display to help keep the hunger at bay until the clock strikes midnight and the pork, sauerkraut and barbecued beans are brought out.
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That was the scene at my parentsโ house every single New Yearโs Eve where our family and all of my parentsโ friends, along with their kids, gathered for food and fun to ring in the new year. Not one New Yearโs Eve went by without this veggie pizza appetizer sitting on that kitchen island. My mom always made it, and it was one of the things I most looked forward to eating. I was never a veggie eater, but if you throw golden crescent rolls and ranch-flavored sour cream underneath them, I almost didnโt realize they were there ;-)
This veggie pizza is incredibly easy, doesnโt require many ingredients and can be made ahead of time. You can top it with whatever combination of cheese and vegetables youโd like. Itโs one of those time-honored recipes that always shows up at family parties, and always disappears without leftovers to worry about. Do have any of those โdiamond-in-the-roughโ family recipes that youโll always love?
One year ago: Cookies and Cream Ice Cream
Two years ago: Creamy, Lighter Macaroni Salad and Date, Rum & Pecan Ice Cream
Three years ago: Oven-Fried Onion Rings, Take II and Southern Banana Pudding
Four years ago:ย Seven-Layer Bars
Five years ago: Eclairs and Cream Puffs
Veggie Pizza Appetizer
Ingredients
- 2 tubes refrigerated crescent rolls
- 16 ounces (453.59 g) sour cream
- 1 ounce (28.35 g) Hidden Valley Ranch seasoning packet
- ยฝ cup (56.5 g) shredded cheddar cheese
- ยฝ cup (64 g) chopped carrots
- ยฝ cup (45.5 g) chopped broccoli
- ยผ cup (33.75 g) chopped black olives
Instructionsย
- Preheat oven to 375 degrees F.
- Unroll the crescent rolls and press into a 10x15-inch pan (or place on a parchment paper-lined cookie sheet), making sure to seal any seams. Bake for until puffed and golden brown, 11 to 13 minutes. Place the pan on a wire rack to cool completely.
- In a small bowl, stir together the sour cream and seasoning packet until completely combined. Spread in an even layer over the cooled crust. Top with the shredded cheese and chopped carrots, broccoli and olives. Refrigerate until ready to serve.
Notes
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
Are the veggies raw?
Hi Dawn, Yes they are raw!
I make this I use it as a meal. I donโt like the cream cheese in this I have always used the sour cream I love the taste and tangy taste. I change up the veggies depending on what I am in the mood for. I donโt make up the entire pizza though, I bake the crescent crust and then I cut a piece of crust as big as I want and individually make a piece of pizza at a time, because I am the only one in my House that will eat it and I donโt want it to get soggy as it sits.
I had this at an Home interiors party, many years ago, ย and the hostess shared this recipe with me as I could not get enough. I love this vegetable pizza. I make it relatively often. ย I only change is , while I love olives, I cant have them.
OMG, I made this from memory the other day (I forgot the cheddar) because I was in the mood for it, having grown up eating it at picnics and the like. I introduced my boyfriend to it, and was like โthey always just used to call this โveggie pizzaโ but I donโt know if thatโs accurate or notโ.
Good to see Iโm not the only one who remembers this! The version I made was a bit different.
1.) it uses cream cheese instead of sour cream
2.) It uses whatever vegetables you have around.
3.) They now made a flat sheet of the crescent roll dough specifically for projects like this. You donโt have to worry about the seams anymore!
Iโve found if you use red pepper, orange carrots, yellow pepper, broccoli, & red onion you get this pretty rainbow effect. (Iโll have to try it with olives sometime.)
I also made this years ago in Canada. You canโt get the HV ranch powder there (at least not in my local grocery store) so instead I used some taco seasoning, and it was different but equally yummy.
Thanks for sharing! :-D
I also make this with cream cheese, a little sour cream and I use the homemade ranch dressing powder from browneyedbaker! Also use any veggies I haveโฆzucchini and yellow squash, tomatoes from my garden in the summer! Itโs the one way I get my boyfriend to eat vegetables!
My mom has been making these every holiday and baby shower and bridal shower and every other function I can think of for years! Since I was 5!(which may or may not be 28 years ago). Glad to see an actual recipe for it again so I can re-write it for her. Hers is handwritten from a magazine and nearly faded!
Oh yum, I might try this with puff pastry
Love this recipe! It is also great because it so seasonal โ broccoli, red peppers and cauliflower for Christmas, black olives and orange peppers for Halloween, and the list goes on! I also use cream cheese with powder ranch dressing with a bit of mayo.
Dramatic pictures ! Fun recipe !
Two thumbs up idea ! Loved it :)
The veggie pizza looks so yummy! This weekend I am going to try this for my kids. Thank you for the recipe!
Great Idea for an appetizer! Really looks so delicious. Even the colors of the veggies jive. This could be a great appetizer for a garden wedding reception. Especially between the ceremony and the reception where the couple take their pictures and the guests go for a cocktail. Will definitely try this!
My mom used to make this recipe too! Sooo delish. Thanks for reminding me of it! :)