Vegetable Pizza for Parties
This Easy Appetizer With Eight Vegetables For Any Party is a recipe from a friend in Riverton, Utah. She knew I loved this appetizer, and whenever I had a party she always volunteered to bring it to my home. I still don’t make it as well as she does, but it’s close enough for me. This recipe is always a hit because it can be eaten with a fork or picked up as a finger food snack. The combination is delicious with cream cheese and the wide variety of vegetables you can use.
You can bake the crust the day before and chop the vegetables a few hours before serving, then spread them over the crust with the cream cheese-mayonnaise topping. My mouth is watering, I love it so much!
The hardest part, if you want to call it hard, is just chopping the vegetables. If you have some sort of chopper to chop the eight vegetables it is pretty easy to make. Here are the eight vegetables I chose for this appetizer: broccoli, mushrooms, red bell peppers, green bell peppers, yellow bell peppers, cauliflower, carrots, and radishes. This is a really good snack for the park, or to take to a family reunion. It makes a large cookie sheet full, approximately 12 inches by 18 inches.
In case you missed this post, 9 Of The Best Party Appetizers
Vegetable Pizza for Parties
Kitchen Items You Will Need
- Cookie Sheet
- Vegetable Chopper
- Mixing Bowl
Vegetable Pizza for Parties Ingredients
- Crescent Rolls
- Cream Cheese
- Mayonnaise
- Dry Ranch Dressing Seasoning
- Radishes
- Green Bell Peppers
- Red Bell Peppers
- Yellow Bell Peppers
- Broccoli
- Mushrooms
- Cauliflower
- Carrots
Vegetable Pizza Instructions
Step One
Preheat the oven to 375 degrees. Grease a large 12” by 18″ cookie sheet and spread the Crescent rolls out to fill the pan. Spread with your fingers to push the dough to the edges. Cook for about 12-15 minutes, or until golden brown. Let it cool.
You can make this part of the recipe the day before and have it ready for the cream cheese mixture and chopped vegetables the next day.
Step Two
Combine the cream cheese, mayonnaise, and seasoning until thoroughly mixed. Spread evenly on the cooled Crescent rolls on the cookie sheet.
Step Three
Gather the vegetables you want to use, I used the ones the recipe called for, but you can add different ones, or use a smaller variety of vegetables.
You can start cutting the vegetables as soon as the Crescent Roll crust is baked and cooled. I washed and cut the vegetables as shown below before I used the vegetable chopper.
I used a Pampered Chef Chopper, but any chopper would work great. Pampered Chef Chopper
Step Four
Sprinkle the chopped vegetables evenly over the cream cheese mixture.
Finished Product
Serve immediately, or cover with plastic wrap and place in the refrigerator until ready to serve. Please serve within 4-6 hours. Cut in squares, enjoy.
Vegetable Pizza for Parties Recipe
- Two 8-ounce packages Crescent Rolls (uncooked)
- One 8-ounce package of cream cheese (softened)
- 1 cup Mayonnaise
- 1 tablespoon Dry Ranch type salad dressing seasoning or one package of the dry Ranch Salad Dressing.
- 8-10 radishes, finely chopped
- 1/2 green bell pepper, finely chopped
- 1/2 red bell pepper, finely chopped
- 1/2 yellow bell pepper, finely chopped
- 1 cup broccoli, finely chopped
- 1 cup mushrooms, finely chopped
- 1 cup cauliflower, finely chopped
- 1 cup carrots, finely chopped
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Preheat the oven to 375 degrees. Grease a large 12” by 18″ cookie sheet and spread the Crescent rolls out to fill the pan. Spread with your fingers to push the dough to the edges. Cook for about 12-15 minutes or until golden brown. Cool. You can make this part of the recipe the day before and have it ready for the cream cheese mixture and chopped vegetables the next day.
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Combine the cream cheese, mayonnaise, and Ranch seasoning until thoroughly mixed. Spread evenly on the cooled Crescent rolls on the cookie sheet. Sprinkle the chopped vegetables evenly over the cream cheese mixture. Serve immediately or cover with plastic wrap and place in the refrigerator until ready to serve. Please serve within 4-6 hours. Cut in squares, enjoy.
How long will this vegetable pizza stay fresh?
It’s best if served the day you make it, but it will stay fresh for one more day in the refrigerator. The crust becomes soggy after two days from the cream cheese mixture and fresh vegetables.
How do I store this appetizer after making it?
After making it, cover the cookie sheet with plastic wrap and store in the refrigerator.
Can I use different vegetables?
Absolutely, any vegetable will work. I love this combination, but just about any chopped vegetables will work.
Can I freeze it after making it?
I would not recommend freezing it because the crust will become soggy from the cream mixture and the vegetables. I highly recommend making it the day you are going to serve it. Yes, you can bake the crust the day before.
Final Word
I was thinking today, if you have any recipes your family has made, please get the recipe from them before they pass on. There are so many recipes my mother made that I really wish I had written down or copied. Yes, I have some of them, but some my mother “had them in her head” and they were not written down. Oh, how I wish I had thought to get those recipes. Please teach your family to cook from scratch, we need to pass down that skill. Please keep prepping, we must. May God Bless this world, Linda
OH MY GOSH, THIS LOOKS SOOOOOOO GOOD!
Hi Jess, I hope you make it, it is so good! My family and friends love it! It reminds me of the neighborhood I left up north. Linda
I’m definitely making this! Your recipes are delicious!
Hi Alli, I hope your family loves this recipe as much as my family does! Linda
This looks amazing!! I have a Mother’s Day get together this weekend…..I’m definitely taking this as an appetizer!!❤️ Thank you sooo much for sharing! I love your recipes and step by step instructions!❤️
Hi Camille, oh I hope you love this recipe as much as I do! I love the crunchy texture! Linda
Hi Linda, This recipe sounds delish. I plan on making it soon. BTW did you get the email that sent to you with the recipe for the Mini Enchilada Bites?
If not, let me know and I will send it again. Take care and be safe.
SuzyQ
Hi Suzanne, no I did not get that recipe. I would love it. I will let you know when it comes through. Linda
Hi Linda, it’ll be a while before I can send it to you my husband and I are rose in the hospital with Covid. My son started the whole process and he is in ICU in critical condition on a ventilator. This is a horrible horrible disease for god sake stay safe and stay away from people
Oh Suzanne, oh my gosh, I’m sorry to hear this. I will pray for you and your hubby, your son, and your entire family. This Covid is horrible. Praying and sending love to all of you! Linda
Sounds good, will make it for our next family gathering. Thank you for your advise and recipes.
I’ve been looking back over some of your articles and have a question about the Bega canned cheese and the Red Feather butter. Thank you for showing a picture of opened cans. Once opened, should you transfer the product out of the can? Should these opened items then be stored in the refrigerator? Wouldn’t want to handle the wrong way and waste them. Thanks
Hi Grammy Chris, thank you for your kind words! Yes, if you open the Red Feather butter or Bega Cheese, place the contents in a glass container and place them in the refrigerator. I do better with pictures, I learn by looking at them. Linda
I LOVE this recipe. I have been making it for years. Like you said I use different veggies depends on what I want at the time or what the get together is. In the summer time I do like to keep this in the fridge as a snack. it’s easy and you don’t feel guilty about snacking. Always a hit when I take it somewhere.
Hi June, OH I LOVE hearing this!! I’m so glad you like and have made it! I like the crunch of the different veggies! Linda
Scrumptious and perfect for summertime!
Hi Tiffany, thank you! It’s so good when it’s hot outside! It’s the perfect snack or appetizer! Linda