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!

Veggie Pizza Squares

Crescent roll dough with ranch seasoned cream cheese, veggies, and cheese. Perfect for potlucks and parties!
Prep Time 25 mins
Cook Time 15 mins
Course Appetizer
Servings 18



  • 2 rolls crescent dough sheets or sub homemade, recipe I followed linked below

Cream Cheese Spread

  • 1 block cream cheese regular or reduced fat
  • 1/3 cup sour cream
  • 1 oz packet ranch seasoning mix dressing or dip mix


  • 1 cup shredded carrots
  • 2 cups broccoli finely chopped
  • 1.5 cups bell pepper any color
  • 1 cup shredded cheese colby-jack or mexi-blend
  • green onion thinly sliced


Bake crescent dough

  • Preheat oven according to the instructions on the can of crescent roll dough. Unroll the dough onto a parchment lined baking sheet. Depending on the size of your baking sheet, you may need to use two. Bake dough according to directions on the can. I usually check mine starting at 9 minutes, it bakes/browns up quickly. Set aside to cool completely.
  • Or, I made my own homemade crescent roll dough. Instead of shaping into individual rolls, I divided the dough in half and rolled each one into a rectangle that was about 10 X 14 in size. Each rectangle was spread onto a parchment lined baking sheet. I let the dough rest on the pan for about 20 minutes before baking at 350º for 18 minutes. If you're feeling ambitious, I recommend this recipe -

Make cream cheese spread

  • Place a brick of cream cheese thats been slightly softened into a medium sized mixing bowl. Add the contents of one (1) packet of ranch seasoning. Add the sour cream and beat with a hand mixer until everything is well combined. Place in the fridge until ready to use.

Prep veggies

  • Peel and shred carrots. I used 4 medium sized carrots to get about one (1) cup once shredded. FInely chop the brocolli and bell pepper. Thinly slice two (2) green onions.

Assemble pizza

  • Make sure the crescent dough sheets are completely cool. Divide the cream cheese mixture and spread half onto each crust. Evenly sprinkle the veggies over each crust. Press down lightly to help adhere the veggies to the cream cheese. Sprinkle evenly with the shredded cheese, pressing down lightly again to help hold everything in place. Garnish with sliced green onions. Cut into squares. Serve immediately, or store in fridge until ready to eat.


  1. If using store-bought dough, look for the crescent roll dough sheets.  They are seamless, and perfect for the crust.  If you have regular crescent roll dough, with the seams, make sure to press the dough together at the seams to make the crust as solid as possible.
  2. Sprinkle the veggies over the cream cheese one at a time to help evenly distribute everything.  Ideally each square will have a little of each kind of veggie.
  3. Feel free to switch up which veggies you use.  I personally like the color combination of orange carrots, red/yellow bell pepper, and green broccoli.  I've had this with finely chopped cauliflower, thinly sliced radish, pretty much any veggie that tastes good raw can be used here.
  4. This tastes best the first or second day it's made.  The moisture in the veggies can make the cheese and/or crust a little soggy after the second day.  Ideally, make in the morning the day you want to serve them.
Keyword appetizer, cream cheese, make ahead, potluck, ranch, veggies

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