Veggie Pizza Squares

Need a last minute appetizer to make for a holiday potluck?  No one’s ever been mad when I showed up with these Veggie Pizza Squares, just saying.  Kinda healthy, thanks to all those fresh veggies on top – these are the perfect addition to any party.

Gather your ingredients

You’ll need shredded carrots, finely chopped broccoli and bell pepper, and sliced green onions.  The cream cheese spread is simply one block of cream cheese, sour cream, and a packet of Ranch seasoning.  I use Hidden Valley brand Dips mix, but you can use their dressing mix as well.  I also sometimes use Aldi’s Ranch seasoning packet – (it’s like 58 cents, can’t beat that price!) but I do prefer Hidden Valley brand, tbh.  You’ll also need cheese, I tend to go for Colby-jack or the mexi-blend, pre-shredded in the bag is perfect here.

The crust is traditionally crescent roll dough, rolled out from the can and baked as a single sheet of “pizza” crust.  For these, I actually made my own homemade crescent roll dough, but I do usually use the Pillsbury canned dough.  If you are feeling ambitious, I linked the recipe I followed in the recipe card below.

Once the crust is baked up and completely cooled, you just slather it with the cream cheese mixture and sprinkle all the toppings evenly over the top.  Cut into squares, and pack up to share with your friends and family.  This recipe makes two (2) pizzas, which is a pretty decent amount of Veggie Pizza Squares.  But, like I mentioned earlier, no one’s ever been mad when I showed up with these bad boys, so go ahead and make the full recipe – you won’t regret it!

Did you make this recipe? Share a photo and tag #halfwaywholeblog on Instagram

Let’s be friends 🙂 

Follow Halfway Whole on social media.

Be the first to reply

Leave a Reply

Your email address will not be published.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