Julie Clark
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Mini Veggie Pizzas
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Use crescent roll dough and ranch dip to bake up these cute mini veggie pizzas appetizers, perfect for your next party!
Mini Veggie Pizzas
It’s party season! Do you love holiday parties as much as I do? I love getting together with family and friends and celebrating the season.
And the party food at this time of year? It always makes me smile.
These Veggie Blossoms are a simple recipe for those of you who like a no-fuss appetizer.
How to Make Mini Vegetable Pizzas:
1. They start with a roll of Pillsbury Crescent Rolls. You’ll unroll the crescent rolls from the tube and have 8 triangles. Press out each triangle just a little so that it is flat. Use a pizza cutter to cut each triangle into three smaller pieces. It doesn’t matter exactly how you cut these, but give make sure they have points. I ended up with two triangles and one diamond-like shape from each crescent roll triangle. You’ll end up with 24 small pieces to place into mini muffin tins.
2. My favorite ranch dip is Hidden Valley Ranch seasoning packets that you add to sour cream. You can use this, pre-mixed ranch dip, or even some ranch salad dressing to add a dollop of dip in the cups.
3. The most time consuming part of this recipe is to cut the broccoli and cauliflower. Because these are little cups, you’ll want to cut your veggies very small. The good news is that because the cups are small, you won’t need very many veggies cut up! I threw a few baby carrots in my Ninja Chopper and within seconds had tiny little pieces, perfect for a splash of color in these veggie appetizers. I didn’t try doing this with the broccoli and cauliflower, but I may have to next time!
4. These Veggie Blossoms can easily be made ahead of time. And I love that they are not a hot appetizer, so you don’t have to worry about keeping them warm for your party.
Aren’t these mini veggie pizzas cute? And I love that they look like a lily. They’d be great for spring time or Easter, too!
Mini Veggie Appetizers
Use Pillsbury Crescent Roll dough and ranch dip to bake up these cute little appetizers, perfect for your next party!
Servings 24
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Ingredients
- 8 ounces crescent roll dough
- 1/2 cup ranch dip
- 1/2 cup finely chopped broccoli
- 1/2 cup finely chopped cauliflower
- 1/2 cup finely chopped carrots
Instructions
- Unroll the crescent rolls from the tube and press out each triangle just a little so that it is flat. Use a pizza cutter to cut each triangle into three smaller pieces. It doesn't matter exactly how you cut these, but make sure they have points. I ended up with two triangles and one diamond shape for each larger triangle, making 24 smaller shapes.
- Spray mini muffin tin pans with cooking spray. Place a small triangle into the bottom of each muffin cup. The pointed edges will come up and out of the muffin cup. Bake at 375 degrees for 10 minutes, or until the crescent cups are golden brown. Allow the crescent cups to cool to room temperature.
- Place about 1-1 ½ teaspoons of ranch dip inside each crescent cup. Then garnish the top of the ranch dip with the broccoli, cauliflower and carrots. Store in the refrigerator until ready for serving.
Nutrition
Calories: 59kcal | Carbohydrates: 4g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 132mg | Potassium: 24mg | Sugar: 1g | Vitamin A: 455IU | Vitamin C: 3.1mg | Calcium: 4mg | Iron: 0.2mg
Can these be made vegan please?
Can these veggie cups be made a day ahead?
I made these today.. They were super quick and Delicious!