TOTAL TIME: Prep: 30 min. + chilling
MAKES: 20-24 servings


  • 2 tubes (8 ounces each) refrigerated crescent rolls
  • 2 packages (8 ounces each) cream cheese, softened
  • 3/4 cup sour cream
  • 1 envelope ranch salad dressing mix
  • 1 cup each chopped green peppers, mushrooms, tomatoes and carrots
  • 1-1/2 cups (6 ounces) shredded cheddar cheese

Nutritional Facts

1 slice: 186 calories, 14g fat (8g saturated fat), 33mg cholesterol, 254mg sodium, 10g carbohydrate (2g sugars, 0 fiber), 5g protein.


  1. Unroll both tubes of crescent dough; press onto the bottom and 1/2 in. up the sides of a greased 15-in. x 10-in. x 1-in. baking pan. Seal perforations.
  2. Bake at 375° for 7-10 minutes or until lightly browned. Cool on a wire rack.
  3. In a small bowl, beat the cream cheese, sour cream and ranch dressing mix. Spread over crust. Sprinkle with vegetables and cheese. Chill for 1-2 hours. Cut into squares. Refrigerate leftovers. Yield: 2 dozen.
Originally published as Veggie Pizza Squares in Country Woman Christmas Annual 2008, p47

Sweet Red Wine

Enjoy this recipe with a sweet red wine.

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JulieS211 User ID: 5434916 138855
Reviewed Jul. 15, 2013

"This is the version of veggie pizza that I like best--cream cheese and sour cream plus ranch dressing mix for the "sauce" layer. This works best if the veggies are done in a fairly small chop and I pat down the veggies into the cream cheese layer, so that cutting and eating are easier. I also go fairly light on the finely shredded cheese so that the ranch layer and the veggies are the dominant flavors. I like to use carrots, cauliflower, broccoli, and a smaller amount of radish. This makes for a pretty pizza, and even more picky eaters tend to like those veggies."

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