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!
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!
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.
I put triangles of dough into each of the greased muffin tin cups and pressed them down lightly.
I baked the dough at 350°F for about 12 minutes until they were golden brown.
Beat one package of softened cream cheese. Add 1 cup of sour cream, one package of powdered ranch mix and 1/2 tsp 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.
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
Veggie pizzas are quick appetizers that are often served at parties. This veggie pizza recipe uses crescent roll dough rather than the biscuit dough so the cups are light and flaky!
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
- 1/2 tsp 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.
Nutrition Information:
Serving Size: 1 gramsAmount Per Serving: Unsaturated Fat: 0g
Leslie Katya says
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!
Tonia says
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
Sharon says
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
Tonia says
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
KL Lockridge says
Yum,Yum,Yum …I want to make these soon!
Bev B says
These look so yummy. And festive!
Tonia L says
Thanks Bev!
Debbie W says
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!
Tonia L says
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.
SANTIAGO says
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….
Tonia L says
Perfect! He will be delighted!
I have lost my mind says
I have been making these for years minus the garlic powder. My kids LOVE them. At every Holiday dinner these are gone first.
Tonia L says
They are a great way to sneak a few veggies into their diet! 🙂
Lyuba @ Will Cook For Smiles says
These sound awesome! I need to make them for the next party, I host! Thanks 🙂
Tonia L says
Thanks Lyuba! I could see you adding some of your spinach dip to them!
Paula Bendfeldt-Diaz says
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.
Tonia L says
Thanks Paula! I can’t wait to see what you do with them!
Bliss says
Bite size veggie pizza- LOVE IT!Bliss
Tonia L says
Thanks Bliss!
Nana says
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!
Tonia L says
Thanks Nana! There are so many things you could fill these cups with!
Danni Baird @ Silo Hill Farm says
Those look good Tonia! Not to mention festive!
Tonia L says
Thanks Danni!