Mama's Sause
A platter of cold veggie pizza cut into squares, each a flaky golden crust spread with ranch cream cheese and topped with finely chopped broccoli, red onion, celery, and red and green bell pepper, on a wooden kitchen table
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Cold Veggie Pizza
from Chris's kitchen.

A cool, crowd-pleasing appetizer: a baked crescent crust spread with ranch cream cheese and piled with crisp chopped vegetables, cut into squares.

appetizer About 12 min to bake, plus chilling time Makes about 12 squares

Ingredients

  • 1 Pillsbury dough sheet
  • broccoli, finely chopped
  • red onion, finely chopped
  • green bell pepper, finely chopped
  • red bell pepper, finely chopped
  • celery, finely chopped
  • 8 oz cream cheese, softened
  • 1 packet dry ranch dressing mix
  • pickled jalapeños (optional, for heat)

Steps

  1. Unroll the Pillsbury dough sheet onto a foil-lined baking sheet and press it into an even rectangle.
  2. Bake according to the package directions, until golden.
  3. Chill the crust in the refrigerator or freezer until fully cooled.
  4. Meanwhile, finely chop the broccoli, red onion, green and red bell pepper, and celery.
  5. Stir together the cream cheese and ranch mix until smooth.
  6. Spread the cream cheese mixture evenly over the cooled crust.
  7. Cut into equal squares.
  8. Top each square with the chopped vegetables. Add pickled jalapeños for a little heat, if you like.
  9. Chill until ready to serve.
ENJOY
— like she's handing you the plate