Wisconsin native here, we also call this veggie pizza – this dish is a staple at every party and potluck!!
I’m personally not a fan of mayo. I usually mix one bar of cream cheese with a 16oz container of sour cream with a packet of hidden valley ranch. You’ll have leftover dip if you do it that way. I also use two tubes of crescent rolls per cookie sheet, gonna try it with one!
Also, not sure if this is just a Wisconsin thing but we put shredded cheddar cheese on top of it. But then again, we put cheese on everything… lol!
I also tend to get creative with any veggies I have in the fridge… tomatoes, peppers, onions, green onions, and radishes are some of my favorite veggies to add. I’ve even tried snap peas, jalapeño, and cucumbers for something different. A sprinkle of red pepper flakes, garlic, or hot sauce can be good if that’s your thing.
If you want to make this fancy, you can cut your crescent rolls in smaller squares and bake them in a cupcake pan to create a small individual sized veggie pizza cup. I would definitely use a good processor for the veggies in that case.
Also, I tend to press down the veggies a bit once I have my pizza assembled to make it easier to eat.
This is a good dish to prep in advance! You can prep parts individually then assemble day of.
