As holiday guests begin to stream in and kitchens fill with cheerful chaos, there’s a comforting kind of magic in dishes that bring everyone together — especially ones that look like something out of a winter story. This Christmas Wreath Veggie Pizza is exactly that kind of dish: colorful and festive enough to sit center-stage on your table, but simple and wholesome enough to enjoy bite after bite.

Crisp crescent-roll dough, creamy herb-and-cream cheese spread, and a jolly mix of red and green veggies come together in a wreath-shaped appetizer that’s almost too pretty to eat… but disappears way too fast. Whether you’re hosting extended family over the holidays or bringing a dish to a potluck, this wreath is a warm welcome to the season.

I love the way the bright broccoli, cucumber, tomatoes, and the red pepper “bow” add a cheerful pop — like ornaments on a tree. And once guests start tearing off wedges, you’ll see why this veggie pizza always becomes an early favorite.

Serves about 15 as an appetizer.

Prep Time: 15 minutes · Bake Time: 11–12 minutes · Cooling Time: ~30 minutes

Ingredients

• 2 (8 oz) tubes crescent roll sheets 
• 8 oz plain cream cheese, softened
• ⅔ cup sour cream 
• 1 oz dry ranch seasoning (≈ one packet) 
• ½ teaspoon dried dill 
• ½ teaspoon garlic powder 
• 2 cups finely chopped fresh broccoli (about 1 head) 
• ½ cup chopped fresh cucumber 
• 1 red bell pepper, finely chopped (plus extra for the “bow”) 
• ⅔ cup cherry or grape tomatoes, halved or whole depending on size 

Directions

1. Preheat the oven to 375°F. 
2. On a cookie sheet, place a bowl (about 4–5 inches wide) upside-down — this will mark the center and help shape the wreath.
3. Unroll the crescent dough and fold it lengthwise in half. 
4. Arrange each half around the bowl, pinch the ends together to form a circle (wreath shape), and press the dough so the ring is about 4 inches wide with even thickness. 
5. Remove the bowl, then bake the dough ring for 11–12 minutes — until lightly golden. 
6. Remove from oven and gently press any risen or puffed areas to flatten the surface; let the crust cool completely (about 30 minutes) before topping. 
7. While the crust cools, mix together cream cheese, sour cream, dry ranch seasoning, dill, and garlic powder in a bowl until smooth. 
8. Spread the cream-cheese mixture evenly over the cooled crust.
9. Decorate with chopped broccoli, cucumber, red bell pepper, and tomatoes. For the festive “bow,” use strips of red bell pepper: cut a ring from the pepper, slice each lobe into U-shaped pieces, then use two lobes as loops and the remaining pieces below to form the bow. 
10. Serve immediately, or cover and refrigerate until serving. Some prefer to chill it 1–2 hours — the crust stays crisp enough and the flavors meld nicely. 

Serving & Hosting Notes

• Best served cold or just under room temperature — a refreshing, crisp contrast to heavier holiday dishes. 
• Makes a lovely center-piece appetizer, especially when sliced into wedges for sharing.
• Great for parties, potlucks, community gatherings, or festive family dinners.
• If you’re prepping in advance: you can bake the crust ahead and refrigerate; add the veggie topping just before serving to keep everything fresh and crisp.

Editor’s Note

This wreath pizza balances indulgence and freshness — offering creamy richness and crisp vegetable crunch in one festive package. It’s a smart choice for those wanting to add a vibrant, veggie-forward dish to holiday spreads — ideal for families, neighbors, or community potlucks where simplicity and flavor both count.