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Crescent Ranch Pizza

  • 2 8-ounce cans refrigerated crescent rolls
  • 1 8-ounce carton AE Ranch Sour Cream Dip
  • 1 8-ounce package cream cheese, softened
  • 1 teaspoon dried dill weed
  • ¼ teaspoon garlic salt
  • 1½ cups fresh broccoli, cut into small florets
  • ½ cup thinly sliced radishes
  • ½ cup grated carrot
  • ½ cup thinly sliced celery
  • ½ cup seeded, chopped red bell pepper
  • ¼ cup thinly sliced green onions



Preheat oven to 350°F; lightly coat a 10 x 15-inch baking sheet with nonstick spray. Unroll crescent rolls onto the baking sheet, pressing the seams together to close any gaps. Pat dough out to cover the pan and let stand 5 minutes. Prick dough all over with a fork, then bake for 10 minutes, or until lightly golden and set. Cool crust completely.

In a medium bowl, stir together the dip, cream cheese, dill, and garlic salt, smashing out any lumps from the cream cheese with a spatula. Spread the dip mixture over the cooled crust.

Arrange the broccoli, radishes, carrot, celery, bell pepper, and green onions over the dip mixture, cover, and chill pizza in the refrigerator for at least 1 hour before serving. Cut into 16 squares before serving.

Makes Makes 16 servings