MI Coop Kitchen

Veggie Pizza

Recipe by
Midwest Energy & Communications  
  • 2 cans crescent rolls
  • 8 ounces cream cheese, room temperature
  • 1/2 cup sour cream
  • 2 tablespoons Miracle Whip
  • 1 package dry ranch dressing mix
  • 1/4 teaspoon garlic salt
  • 1/4 teaspoon garlic powder
  • 1/2 cup broccoli florets, finely chopped
  • 1/2 cup cauliflower florets, finely chopped
  • 2 medium carrots, finely chopped
  • 1/2 cup cherry tomatoes, halved

In an ungreased 9×13 pan, lay crescent rolls flat. Press the dough on the bottom and sides of the pan to form a crust. Bake at 375F for 10 minutes. In a bowl, mix together the cream cheese, sour cream, Miracle Whip, ranch dressing mix, garlic salt and garlic powder until well combined. Spread over crust evenly. Add veggies. Serve immediately or refrigerate 1-2 hours before serving. 


1 Reviews

  1. Suzanne

    I must just not like vegetable pizza.I made it excactly like the video.She didn’t tell you if you were supposed to let the crust cool or put the cream cheese mixure on a hot crust. I’ve never used crescent rolls before.Didn’t like taking a bit and getting a mouth full of cream cheese. Tasted good, but too much at once.


Leave a Review

Your email address will not be published. Required fields are marked *


1 2 3 4 5