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Veggie Pizza Squares

 Veggie Pizza Squares
This is one of my favorite potluck recipes. I frequently am asked for the recipe.—Linda Harrington, Hudson, New Hampshire
20-24 ServingsPrep: 30 min. + chilling


  • 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


  • 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.
  • Bake at 375° for 7-10 minutes or until lightly browned. Cool on a
  • wire rack.
  • 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.
Nutritional Facts: 1 piece equals 186 calories, 14 g fat (8 g saturated fat), 33 mg cholesterol, 254 mg sodium, 10 g carbohydrate, trace fiber, 5 g protein.
Wine: Sweet Red Wine: Enjoy this recipe with a sweet red

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Veggie Pizza Squares (continued)

Wine (continued)