Hi friends! If you ask me, the most wonderful times of the summer have to be long weekends.  I look forward to them so much (I don't know really why, there's no such thing as a "long" weekend on a farm it's just a normal working weekend lol) but they're usually filled with drinks, swimming, and BBQs with friends so I always look forward to them regardless.  So in honour of August long (this weekend, for us Canadians!) I'm posting another SUPER EASY appetizer that is always always always a hit! 

At first thought, nothing about "cold veggie pizza" sounds good to me haha!! but this is one of my favourites. As most of you know so far, when it comes to entertaining, I like easy and tasty - which, let's be honest, doesn't always equate to super healthy... but I'm all about balance and enjoying my weekends, so if that means indulging a little, then so be it! 


Here are all the ingredients you need! (Hey, I see broccoli there so... that counts right??? LOL).  



Broccoli, chopped

Red pepper, chopped (I've also seen it done with yellow and orange peppers - you can really do whatever you want) 

Optional: Green onion, half a bunch?  (how tf is green onion measured? just decide how much you want, it'll be delicious) 

Shredded cheese, to sprinkle, I use cheddar 

Cream cheese, 8 oz

Greek yogurt, 1/2 cup

Mayonnaise, 1/2 cup

Pillsbury Crescent Rolls, 2 rolls (there's only one pictured but you need two)

Ranch mix, 1 package


So you have all of your ingredients, the first thing you're going to want to do is bake the "crust"!  Preheat your oven to 375 degrees.  Open up the two rolls of Pillsbury Crescent rolls, and instead of rolling them (like you're supposed to), spread them out evenly over a cookie sheet like this - note: I always use cooking spray first! 


This is going to give you a super light, flaky crust!

Once your oven is preheated, put your cookie sheet in and set a timer for 10 minutes.  Mine isn't usually done after 10 minutes, but this is always when I check on it because it's really important not to overdo this part.  Then, I give it a couple more minutes, checking on it super frequently - I'd say it's usually a total of 12 minutes baking time.  You want to pull it out of the oven when the edges are a nice, light golden brown.


Let it cool completely (which doesn't take very long) before adding the next layers.  Just a tip (not from personal experience or anything... haha), when you're letting it cool, don't set the tray on your stovetop to do it - put it on a couple of heat pads off to the side.  Otherwise the crust will still be exposed to heat, and continue baking past the point of what you wanted. 


While your crescent rolls are baking/cooling, you can work on the next couple of steps.  This is the mixture that will go on top of the crust (your "pizza sauce").  This mixture includes your cream cheese, greek yogurt, mayo, and ranch mix.  Combine it all in a bowl with an electric mixer. Once the crust has cooled, you can spread this mixture evenly over the crust. 


Next, dice up the red pepper and broccoli.  This is where you can somewhat convince people this is half ass healthy because there are veggies on top.  


There's really no rhyme or reason to this - just dice them up and spread them all over the crust.  Sprinkle with cheddar cheese, and you're done!  Sometimes I get fancy after I cut it all into square pieces and display it on a nice little tray (this was naaaat one of those times - into the Tupperware it went).   I would definitely try to make this as close to your event as possible to keep it all fresh - if I'm making food the day before, I usually just do the ranch mix and chop up all the veggies, so that the next morning all I have to do is bake the crescent crust and them spread everything on top.  Easy peasy! 




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