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    Home » Recipes » Appetizer

    Veggie Pizza Cups

    Modified: Mar 20, 2024 · Published: Nov 17, 2012 by Tonia Larson

    This post may contain affiliate links.

    ↓ JUMP TO RECIPE

    Veggie pizzas are quick appetizers that are often served at parties. This veggie pizza recipe uses crescent roll dough rather than the biscuit dough used to make pizza balls and taco bites so the pizza cups are light and flaky!

    Veggie Pizza Cups
    I have found that when I make veggie pizza in the flat pizza style, it can be a little messy to eat because the toppings want to fall off. So, when I was hosting my spa party, I decided to try making crescent roll cups and place the toppings inside the cups. I was delighted when they turned out because the empty cups could be filled with so many different things!

    triangles of dough
    Start with a package of crescent rolls such as Pillsbury Crescent Rolls. I used either big and buttery or big and flaky crescent rolls. I can’t remember which one, but any of the varieties will work. Remove the crescent rolls from the package and lay them on a flat surface. Cut “triangle one” from the original crescent roll dough triangle. Do this to all of the crescent roll dough triangles. Then, take two of the leftover long narrow triangles and form a long diamond shape which I cut into “triangle two” and “triangle three”. This sounds complicated, but all you need to do is cut the dough into smaller triangles so that they fit in the muffin tin.

    dough in muffin tin
    I put triangles of dough into each of the greased muffin tin cups and pressed them down lightly.

    baked dough cups
    I baked the dough at 350°F for about 12 minutes until they were golden brown.

    Veggie Pizza Toppings

    Beat one package of softened cream cheese. Add 1 cup of sour cream, one package of powdered ranch mix and 1/2 teaspoon of garlic powder and beat well. Put one spoonful of this ranch mixture in each of the cooled cups. Top with your choice of chopped veggies and shredded cheese. I used carrots, cucumber, cauliflower, broccoli and cheddar jack cheese.

    mini veggie pizzas on plate
    They were so easy to make! They tasted delicious and impressed my guests without making a mess. I will definitely be making them again this holiday season.

    veggie pizza cups on plate

    Veggie pizza cups on a serving platter.

    Veggie Pizza Cups

    This veggie pizza cups recipe uses crescent roll dough rather than the biscuit dough so the cups are light and flaky!
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    Ingredients

    • 1 package of crescent roll dough
    • 8 oz brick of cream cheese softened
    • 1 cup sour cream
    • 1 package of powdered ranch dressing mix
    • ½ teaspoon garlic powder
    • Chopped Veggies
    • Shredded Cheese

    Instructions

    • Preheat the oven to 350°F.
    • Cut crescent roll dough into triangles.
    • Gently press the triangles into greased muffin tin cups.
    • Bake at 350°F for about 12 minutes until they are golden brown.
    • Beat one package of softened cream cheese.
    • Add sour cream, powdered ranch mix and garlic powder and beat well.
    • Put one spoonful of this ranch mixture in each of the cooled cups.
    • Top with your choice of chopped veggies and shredded cheese. I used carrots, cucumber, cauliflower, broccoli and cheddar jack cheese.
    • Gently press the toppings into the ranch mix.
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    Nutrition

    Serving: 1grams
    Course: Appetizer
    Cuisine: American
    Author: Tonia Larson

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    About Tonia Larson

    Hi! I’m Tonia, the owner and recipe creator at The Gunny Sack, where I’ve shared easy recipes for busy people for 14+ years! My family-friendly meals, easy side dishes, and delicious desserts include mouthwatering photos, dynamic videos, and step-by-step instructions to help you cook at home.

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      Recipe Rating




    1. Leslie Katya says

      September 11, 2014 at 12:47 pm

      I had them at a party and they are fabulous! Could you tell me though, how long they stay good? Is it possible to make them the night before? Or is it not recommended? Thanks!

      Reply
      • Tonia says

        September 11, 2014 at 9:51 pm

        Thanks Leslie! I’m not sure how long they will stay good. I remember that I had leftovers and I ate them with no problems. If you are concerned, you could make the crescent roll cups the night before, as well as prepare the filling and the veggies. Then, you could assemble the cups the day of. Best of luck! ~Tonia

        Reply
        • Sharon says

          October 12, 2014 at 9:32 am

          The recipe should say MINI muffin cups, not the regular size. They turned out great, but at first I used regular muffin cups and they did not turn out. Please correct the recipe. Thanks

          Reply
          • Tonia says

            October 12, 2014 at 10:14 am

            Hello Sharon,
            I made the veggie cups as stated in the recipe. I used the regular size muffin tin as it shows in the photos above. I’m happy to hear that the mini muffin cups work as well! I’ll have to try that sometime! Happy Baking!
            ~Tonia

            Reply
    2. KL Lockridge says

      January 4, 2013 at 10:27 pm

      Yum,Yum,Yum …I want to make these soon!

      Reply
    3. Bev B says

      November 29, 2012 at 10:27 pm

      These look so yummy. And festive!

      Reply
      • Tonia L says

        November 29, 2012 at 10:35 pm

        Thanks Bev!

        Reply
    4. Debbie W says

      November 29, 2012 at 6:00 pm

      I’m confused by the triangle 1, 2 & 3 instructions. Bottom line…how many of these cute Veggie Pizza cups did one package of crescent rolls make? Thanks!

      Reply
      • Tonia L says

        November 29, 2012 at 10:34 pm

        Hey Debbie…basically just cut as many triangles as you can from the dough in what every way it easiest for you. If you use the big and buttery crescent rolls, there is 8 in the package which would give you 16 cups.

        Reply
    5. SANTIAGO says

      November 29, 2012 at 3:29 pm

      THANKS MY OLDEST SON WHO IS ONLY 15 JUST TURN VEGETARIAN AND THESE IS A GOOD IDEA FOR SURPRISE HIM A VEGGIE PIZZA CUP THANKS APPRECIATED….

      Reply
      • Tonia L says

        November 29, 2012 at 3:40 pm

        Perfect! He will be delighted!

        Reply
    6. I have lost my mind says

      November 29, 2012 at 2:53 pm

      I have been making these for years minus the garlic powder. My kids LOVE them. At every Holiday dinner these are gone first.

      Reply
      • Tonia L says

        November 29, 2012 at 2:55 pm

        They are a great way to sneak a few veggies into their diet! 🙂

        Reply
    7. Tonia L says

      November 21, 2012 at 10:49 pm

      Thanks Lyuba! I could see you adding some of your spinach dip to them!

      Reply
    8. Tonia L says

      November 20, 2012 at 5:01 pm

      Thanks Danni!

      Reply
    9. Paula Bendfeldt-Diaz says

      November 20, 2012 at 4:01 pm

      These look delicious and love the idea of making the crescent roll cups!! I can think of so many things to fill these up with. Thanks for the great idea.

      Reply
      • Tonia L says

        November 20, 2012 at 5:03 pm

        Thanks Paula! I can’t wait to see what you do with them!

        Reply
    10. Bliss says

      November 18, 2012 at 4:07 pm

      Bite size veggie pizza- LOVE IT!Bliss

      Reply
      • Tonia L says

        November 20, 2012 at 5:02 pm

        Thanks Bliss!

        Reply
    11. Nana says

      November 17, 2012 at 5:34 pm

      What a great idea! We have quite a few family birthdays coming up, and I always like to serve finger foods that we can snack on. I will give these a try, they look super yummy!

      Reply
      • Tonia L says

        November 20, 2012 at 5:02 pm

        Thanks Nana! There are so many things you could fill these cups with!

        Reply
    Tonia Larson from The Gunny Sack.

    Hi, I'm Tonia! Welcome to The Gunny Sack, where I’ve shared easy recipes for busy people for 14+ years! Meet Tonia Larson →

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