I have been making this appetizer veggie pizza since I was in my early twenties. The first time I had this delicious finger food was at an office birthday party. I fell in love with this pizza’s crescent roll crust, flavored cream cheese, and fresh veggies.
I always brought the Chex mix or my deviled eggs, but this veggie pizza appetizer was my new favorite.
Office Party Appetizer Ideas
Working in an office means lots of food any time someone celebrates a birthday. I remember the Accounts Payable Manager, Elaine, would bring her homemade spinach dip nestled in a hollow bread bowl. It always had hunks of bread strategically placed around it.
- There was always a fruit dip as well as a peanut butter apple dip in attendance. Plenty of fresh bagels and cream cheese, chips and creamy onion dip, and of course cookies, lemon bars and brownies.
- Have you ever raised a powdered sugar dusted brownie or lemon bar to your mouth and breathed in the sugar accidentally? I have. You learn quickly not to do it again, otherwise, everyone in the office will be practicing the Heimlich maneuver on you!
- Of course, someone would bring guacamole or salsa and a big bag of tortilla chips. There was always a big vegetable tray with ranch dressing. I remember one of the payroll clerks made a delicious dill dressing as well!
- And of course, a birthday would not be a birthday without a cake! On these office days, you really didn’t need to bring lunch. From artichoke dip to zucchini bread, you were full all day.
Appetizer Veggie Pizza
I love that this appetizer veggie pizza recipe is covered in fresh vegetables paired with a tasty flavored cream cheese. This cold veggie pizza is also very adaptable. You can change out the veggies as well as the flavor of the cream cheese. It’s one of my favorite veggie appetizers!
You might also like our Football Party Tray and these Keto Cheese Crackers!
People love finger food and it’s ideal for parties at the office, bridal and baby showers, and potlucks and barbecues. In fact, this crescent roll veggie pizza has graced a few of my holiday tables as well. I just can’t think of a situation where this delicious appetizer won’t work!
Tips for this appetizer
- For the topping I use a tub of spreadable, flavored cream cheese, my favorite is chive and onion. I have also used a flavor called garden vegetable as well as original flavor. They are all good.
- Some recipes call for mixing cream cheese with sour cream and dressing mix or garlic powder. I find it easier to just use a flavored cream cheese instead.
Vegetable suggestions for appetizer veggie pizza:
I use broccoli, sweet peppers, shredded carrot and sliced scallions on my appetizer veggie pizza. I have seen versions with different vegetables and I think you could substitute whatever you enjoy most! Here are some suggestions:
- Broccoli florets
- Sweet or bell peppers
- Shredded carrot
- Scallions
- Zucchini
- Radishes
- Cucumber
- Tomato
Prepping the vegetables
This is a finger food appetizer. the vegetables are raw and crunchy so you’ll want them to be cut up pretty small. Wash all your vegetables then drain and dry with paper towels.
- For the broccoli, cut the florets off the head then trim them into small pieces less than an inch long.
- When I chop sweet peppers or bell peppers, I use the small dice blade on my Vidalia Chop Wizard. This creates small uniform pieces. This is seriously my favorite gadget in the entire kitchen!
- Slice scallions thin so they are flavorful but not overpowering when someone takes a bite.
- Run a fresh carrot across a cheese grater on the larger holes. There’s really no need to peel it first, just make sure you wash it.
- For zucchini, cucumber, and radishes a small dice works great and will be easy to eat.
- Tomatoes can be tricky if they are over-ripe, so be sure to buy firm tomatoes if you are using them. Chop tomatoes into even 1/2-inch pieces.
The recipe for appetizer veggie pizza likely originated with Pillsbury as a way to market their crescent rolls. Now they actually have crescent dough sheets so you don’t have to join all the crescent triangles together.
Kitchen tools that are helpful
How to make appetizer veggie pizza
I don’t use cooking spray on the baking sheet, but you can if you prefer.
- Start by unrolling two crescent sheets and placing them on a jelly roll pan side by side. The sheets will be a little big for the pan. Simply do some tucking and scrunching to make them fit the best you can.
- While the dough is baking, prep your vegetables and put them into separate dishes.
- Shred the cheese and place in a bowl.
- Open up your cream cheese and use a butter knife to stir it up and loosen it a bit. I use a flavored cream cheese, but you can use any cream cheese mixture you like. Ranch dressing mix tastes delicious mixed with cream cheese!
- Once the pizza crust dough has cooled completely, spread the cream cheese all over the top.
- Add the broccoli florets, gently pressing them into the cream cheese.
- Sprinkle the peppers and sliced scallions over the broccoli layer.
- Now add a layer of shredded cheese to the top.
- You can cut it right away, or place it in the refrigerator to chill first. Either way is fine. I used a dough scraper, but a knife works just fine.
This appetizer veggie pizza is great for barbecues, showers, parties, and believe it or not, even as an after school snack! While this can certainly be considered an acceptable vegetarian appetizer, it’s not considered vegan.
What were your favorite office party goodies?
People also love our Cucumber Sandwiches. I actually make them for Thanksgiving every year, and they are great for game day or bringing to the office. They make a delicious and addicting appetizer, and the same can be said with this Vegetable Rainbow Tart!
Finally, be sure to check out my list of 21 kitchen gadgets you will actually use!
Appetizer Veggie Pizza
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 16 ounce Pillsbury crescent dough sheets 2 8-oz cans
- 15 ounce Chive & Onion Cream Cheese Spread
- 1 cup broccoli florets
- 1 cup diced red and orange sweet or bell peppers
- ¼ cup sliced green onions scallions
- 1 medium carrot shredded
- ½ cup shredded cheddar cheese
- ½ cup shredded mozzarella cheese
Things You’ll Need
Before You Begin
- For the topping I use a tub of spreadable, flavored cream cheese, my favorite is chive and onion. I have also used a flavor called garden vegetable as well as original flavor. They are all good.
- Some recipes call for mixing cream cheese with sour cream and dressing mix or garlic powder. I find it easier to just use a flavored cream cheese instead.
Prepping the vegetables
- For the broccoli, cut the florets off the head then trim them into small pieces less than an inch long.
- When I chop sweet peppers or bell peppers, I use the small dice blade on my Vidalia Chop Wizard. This creates small uniform pieces. This is seriously my favorite gadget in the entire kitchen!
- Slice scallions thin so they are flavorful but not overpowering when someone takes a bite.
- Run a fresh carrot across a cheese grater on the larger holes. There’s really no need to peel it first, just make sure you wash it.
- For zucchini, cucumber, and radishes a small dice works great and will be easy to eat.
- Tomatoes can be tricky if they are over-ripe, so be sure to buy firm tomatoes if you are using them. Chop tomatoes into even 1/2-inch pieces.
Instructions
- Unroll both crescent sheets and place them side by side on a jelly roll pan (approximately 17×12). They will be a little big for the pan, so just do some tucking and scrunching to make them fit the best you can.
- Bake crescent dough sheets according to directions on the package.
- When done, place on a cooling rack and allow to cool completely.
While the dough is baking, prep your vegetables and put them into separate dishes. See notes.
- Shred the cheese and place in a bowl.
- Stir cream cheese to loosen and make spreadable then spread on top of the dough.
- Add the broccoli florets, gently pressing them into the cream cheese layer.
- Sprinkle the peppers, carrot and sliced scallions over the broccoli layer.
- Add a layer of shredded cheese to the top.
- Cut into 36 rectangles.
Nutrition
This post originally appeared here on Jul 2, 2018.
Amanda Davis
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Anne Quillen says
Hi what if I don’t have a jelly roll pan?
Amanda Davis says
If you don’t have a large enough pan your dough will be thicker and will need to be cooked longer.
Kim H says
I don’t think this had much flavor. Next time will I will add a packet of ranch seasoning or something to give it a bit more flavor.
Amanda Davis says
Did you use a flavored cream cheese like was suggested in the recipe? I’ve never had anyone say this lacked flavor before.
Kat says
I finally made the veggie pizza today following this recipe and it turned out perfect! The onion and chive cream cheese really made a difference. I did sprinkle a heaping tsp of chopped garlic into the cream cheese mixture. I made an extra large veggie pizza and it was a big hit today when I served it. I should have made two pizzas as the first one they ate entirely and asked for the recipe!
Pat says
I have made veggie pizza many times and am now looking forward to trying the flavored cream cheese. I am also thinking of adding finely chopped bacon. What do you think.
Denise Gordon says
When I’m in a hurry, a quick trip to the salad bar at my grocery store makes it very easy to just get the limited amount of veggies you need and they are all mostly prepped!
Jan Calcaterra says
Great appetizer for almost any occasion.
Dana says
Love veggie pizza as an appetizer…. My quick tip hack is to use broccoli slaw to save yourself having to chop up vegetables. It is tasty and pretty!
Susan Trager says
I have made the veggie pizza before using the ranch powder but I like this one better with the onion chive cream cheese. I’m definitely making this one from now on.
Beverly says
Yummy veggie pizza