Made with a crescent roll crust, covered with a creamy Ranch spread, and topped with chopped veggies!

Crescent Roll Veggie Pizza with Ranch

I thought it would be poetic to post it now as a reminder to never give up on your dream and to celebrate finally being a full-time blogger! I took those terrible pictures 10 years ago. I worked hard and never gave up. I balanced 2 jobs, a family, a busy schedule, and all of life’s responsibilities and here I am finally living my dream because I overcame all of the obstacles in my way!

I could not be happier or more grateful to my very supportive readers and family! Today is truly a day to remember. I thank God every single day for the blessing of this opportunity and the flexibility it affords me!

Do not, for any reason, give up on your dreams! Follow them through the tears, the exhaustion, the discouragement, and the doubt. Embrace the growth and mistakes you experience as you set your mind on doing what makes you happy!

It’s time to celebrate with some of my reader’s favorite recipes – Butter Toffee Pretzels , Peanut Butter Rice Krispies Treats , Oreo Dirt Cake Cups , and Buckeye Brownies !

What You’ll Need

2 (8 oz) Pillsbury Crescent Rolls

8 oz Cream Cheese, Softened

3/4 cup Mayonnaise

1/4 cup Sour Cream

1 (1 oz) Ranch Seasoning Packet

Shredded Cheese

Chopped Veggies

How to Make Veggie Pizza

Preheat oven to 350 degrees.

Layout 2 (8 oz) original Pillsbury crescent rolls in a way that covers the bottom of a 11 x 17 baking pan evenly.

Bake for 9 minutes. Remove from oven and let cool.

In the meantime, beat together 8 oz softened cream cheese, 3/4 cup mayonnaise, 1/4 cup sour cream, and 1 (1 oz) packet of Ranch seasoning until smooth.

Spread evenly on cooled crust.

Sprinkle shredded cheese and choice of chopped veggies evenly over the cream cheese mixture.