Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Serves: 32 pieces


  • 8 ounces reduced-fat cream cheese, softened
  • ½ cup plain nonfat Greek yogurt
  • ½ cup light mayonnaise
  • 1 package powdered Ranch dressing mix (1 ounce)
  • 2 cans crescent rolls
  • 1 cup fresh broccoli, chopped
  • 1 cup fresh red pepper, chopped
  • 4 green onions, chopped
  • 1 ½ cups shredded cheddar cheese


  1. Preheat your oven to 350F.
  2. Use an electric mixer to blend the cream cheese, yogurt, mayonnaise and dry Ranch dressing packet in a large bowl until it’s smooth and creamy.
  3. Roll out the crescent rolls in one big piece onto a large, greased or parchment-paper-lined cookie sheet. Pinch the seams together, if needed. This will form the pizza crust. Bake the crust for 8 to 10 minutes, or until golden brown. Let it cool.
  4. Spread the cream cheese mixture onto the cooled crust. Top with cheese and veggies.
  5. Use a pizza cutter or large knife to cut into squares. Serve immediately or store in the refrigerator in an airtight container for up to four days.

Nutrition Info

Calories per serving: 96

Total fat: 5 g

Saturated fat: 2 g

Sodium: 271 mg

Total Carbohydrate: 9 g

Dietary fiber: 1 g

Sugar: 2 g

Protein: 3 g

Recipe adapted from: