Vegetable Pizza

Crescent roll vegetable pizza is one of those quintessentially Midwestern appetizers that traveled from kitchen to kitchen in the 1980s and ’90s — passed along at church potlucks, baby showers, and holiday open houses. Pillsbury first published the recipe in their Appetizers cookbook, and it quickly became a staple at gatherings across the region. Mary Ringlein’s version is the real deal: Hellman’s mayo, sour cream, soft cream cheese, and Ranch dip mix spread over a golden crescent roll crust, then topped with her signature lineup of broccoli, cauliflower, radishes, tomatoes, peppers, carrots, onions, and mild cheddar. Served cold and sliced into squares, it’s as colorful as it is irresistible — and it’s always one of the first things to disappear from the table.