Today I was craving that cold crescent roll veggie pizza appetizer that always finds its way into parties and potlucks. So I made it. Vegan, of course.
As always, feel free to use the brands of your choice but I'll list the ones I used to create this extremely easy and tasty masterpiece. Also, I'm literally never going to tell you an exact measurement of chopped vegetables to use. Grow up. Just kidding (love you)! Eye it, add what you want, and adjust to your taste.
Vegan Crescent Roll Veggie Pizza
One roll can be easily cut into about 12 squares. Double the recipe if bringing to a party!
1 roll of crescent dough (Pillsbury is accidentally vegan)
4 oz vegan cream cheese (or half a container - I used Kite Hill plain)
1/4 cup vegan sour cream (I used Forager brand)
1/2 packet of ranch seasoning mix (you can use your own spices to create the ranch flavor or find a packet that happens to be vegan - some contain buttermilk so beware!)
vegan cheddar shreds (I used So Delicious brand)
Preheat the oven to 350 degrees F.
Roll out the dough on a baking sheet lined with parchment paper.
Bake for about 8 minutes or until lightly browned.
Remove and let cool.
While dough is chillin' mix the cream cheese, sour cream, and ranch mix until smooth.
Chop up your veggies. Again, feel free to add whatever you want (green onion, olives, cucumber, etc.).
Spread the ranch mixture on the cooled dough, add the veggies and cheese shreds, and sprinkle some dill on top.
Serve right away or cover and chill in the fridge until you're ready to munch.