The very first time I made this Christmas Tree Cold Veggie Pizza, my entire kitchen filled with the cozy smell of freshly baked crescent dough, that buttery aroma that instantly makes you feel like the holidays have arrived. I remember spreading the creamy mixture across the cooled crust, watching it glide on like fluffy snow, and then carefully arranging all the brightly colored veggies into the shape of a Christmas tree. It felt less like preparing an appetizer and more like creating a little edible piece of holiday art. And the moment I served it, everyone’s eyes lit up—because sometimes the cutest recipes are also the simplest.
Ingredients
- 2 cans crescent roll dough
- 1 (8 oz) block cream cheese, softened
- 1 cup sour cream
- 1 packet ranch seasoning or vegetable dip seasoning
- 1 cup finely chopped broccoli florets
- ½ cup finely chopped red onion
- ½ cup diced red bell pepper
- ½ cup diced yellow bell pepper
- Cherry tomatoes, halved
- Salt and pepper, to taste
- Small star-shaped cookie cutter (optional)
When it comes to the veggies, feel free to mix and match based on what you love—just be sure to chop everything very small. Tiny pieces stick better to the creamy layer and help create a sharper Christmas-tree outline. I prefer full-fat cream cheese because it blends smoother and has a much richer flavor. If you want the “snow” base to be extra fluffy, beat the cream cheese before mixing in the sour cream. And don’t skip the ranch seasoning—it creates that nostalgic veggie-pizza flavor everyone expects.
Equipment Needed
- Baking sheet
- Parchment paper
- Mixing bowls
- Hand mixer or sturdy spatula
- Knife and cutting board
- Small cookie cutters (optional for the veggie stars)
- Offset spatula (optional but very helpful)
A baking sheet is essential because the crescent dough needs room to expand, and parchment paper makes cleanup so easy you’ll wonder why you ever baked without it. I often use a hand mixer to make the cream cheese spread extra smooth, but a spatula works if the cream cheese is truly softened. A small star-shaped cutter is a fun extra—I cut stars out of yellow bell peppers to top my “tree,” and it always gets the biggest compliments. And if you have an offset spatula, you’ll love how precisely it spreads the topping.
Step-by-Step Instructions
I start by preheating my oven according to the crescent dough instructions, usually to around 375°F. While the oven heats, I carefully unroll the crescent dough on a parchment-lined baking sheet. Instead of separating it into triangles, I pinch all the seams together so it becomes one big sheet. Then I lightly roll it with a rolling pin just to help even it out. After baking it until golden and slightly puffy, I let it cool completely. This part is crucial—if it’s even a little warm, the creamy topping will melt and slide.(See the next page below to continue…)