Garden Veggie Pizza Squares

526 Reviews 24 Pics
  • Prep

    5 m
  • Cook

    15 m
  • Ready In

    1 h 30 m
Meghan Brand
Recipe by  Meghan Brand

“This is a must make appetizer for every event in my house. I received it from a friend years ago and everyone loves it. Great for Christmas parties.”

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Ingredients

Adjust Servings

Original recipe yields 48 squares

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. 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 the preheated oven, or until golden brown. Allow to cool.
  3. Place cream cheese in a medium bowl. Mix cream cheese with 1/2 of the ranch dressing mix. Adjust the amount of dressing mix to taste. Spread the mixture over the cooled crust. Arrange carrots, red bell pepper, broccoli and green onions on top. Chill in the refrigerator approximately 1 hour. Cut into bite-size squares to serve.

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Reviews (526)

Rate This Recipe
OOUSHER
326

OOUSHER

I did all by the recipe, to the last letter. 5 stars! The recipe mentions 1 packet of Ranch Style dressing mix in the ingredients, but says to use only half. Pay attention to this. I doubled the recipe, and you will too. Cut all the veggies FINELY. Spread the mixture over COOLED crust, because if not it is going to be soggy. And, of course, spread the mixture an HOUR before serving and then put it in refrigirator, do not leave it "ready to serve" overnight - NO. Use cream cheese warmed to room temperature, will be easier to spread. And yes, it is a little hard to mix it, a little hard to spread it, but when you add sour cream or mayo, then what you get? A soggy crust! Read the recipe, follow it and everybody will ask you to share your cooking secrets - GUARANTEED.

LBORT
138

LBORT

I like to change it up some and use all kinds of chopped veggies and sprinkle with grated cheddar cheese. Sometimes I make it on my round pizza trays or stone too. I don't recommend putting it all together the night before b/c it gets too soggy. If I'm in a pinch for time I make the crust and cover with saran wrap - and make the cream cheese mixture and and the chopped veggie mix and then refridgerate separately the night before. It makes for easy assembly. Don't expect any leftovers. It really goes fast!

TAYLORLA
114

TAYLORLA

This was pretty good. I wouldn't say "amazing" but I did like it and so did my husband. The hints that have been peppered through the other reviews are really helpful. Mainly 1. DO NOT use the entire package of dressing. 2. Prepare the spread the day before and add a little mayo, it spreads easier 3. Lightly press the veggies into the cream cheese spread with a spatula to keep them from falling off. Enjoy!!!!!!

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Nutrition

Amount Per Serving (24 total)

  • Calories
  • 75 cal
  • 4%
  • Fat
  • 4.8 g
  • 7%
  • Carbs
  • 6 g
  • 2%
  • Protein
  • 1.8 g
  • 4%
  • Cholesterol
  • 15 mg
  • 5%
  • Sodium
  • 164 mg
  • 7%

Based on a 2,000 calorie diet

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