BLT Crescent Roll Pizza
BLT Crescent Roll Pizza is the perfect cold appetizer recipe to make to bring to any holiday, party, potluck, or celebration!
You can make it ahead of time and store in the fridge.
Plus it’s meant to be served at room temperature or cold… so no fuss trying to warm anything before serving.
And it serves quite a few people!
So when my beautiful stepdaughter called and asked for help with what to bring to her work potluck lunch I said “NO WORRIES! I got ya covered, girl!”
I even showed up with Salted Caramel Pretzel Bark for a bonus dessert 🙂
How to make BLT Crescent Roll Pizza
We have the bacon, lettuce, and garden fresh tomatoes of course (duh).
Also 3 packages of crescent rolls, some cream cheese, mayo, cheese, and a packet of dry ranch seasoning.
First set a large skillet over medium heat.
And use kitchen scissors to cut the bacon right into the skillet.
Cook the bacon 7 to 9 minutes, stirring a few times.
Then remove and place on a plate lined with paper towels.
Then spray a large baking sheet, or two smaller baking sheets with non stick cooking spray.
Unroll the crescent dough on the baking sheet(s).
Press the seams together and poke with a fork a few times.
This will make sure the dough stays flat.
Then place in a 375 degree oven for 10 to 12 minutes.
While the dough is baking, put 2 blocks of cream cheese, a cup of mayo, and the dry ranch seasoning packet in a bowl.
Use a hand mixer to blend this together for about a minute.
I highly recommend the cream cheese be at room temperature to make mixing easier.
Once the dough is cooked, let it cool while you slice the lettuce and dice the tomatoes.
Put the diced tomatoes on a plate lined with paper towels to absorb some of the liquid.
And also season with kosher salt and pepper.
To assemble the pizzas start with spreading the sauce over top evenly.
Then add some shredded lettuce and cheese.
Finally, top with the diced tomatoes and cooked bacon crumbles.
Refrigerate BLT Crescent Roll Pizza for at least an hour before serving 🙂
I pressed the toppings down to encourage everything to stick together.
You’ll lose some of the topping when cutting with a pizza cutter, but that’s ok.
Sprinkle any lost toppings over top after cutting and add some sliced green onions or chives if desired.
Seve either cold or at room room temperature!
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If you like BLT Crescent Roll Pizza, you might also like these recipes…
Puff Pastry Pizza Bites
BLT Salad
Cold Holiday Party Appetizers
Summer Garden Recipes
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BLT Crescent Roll Pizza
BLT Crescent Roll Pizza is an easy to make cold appetizer recipe perfect to bring to any holiday or celebration, you can even make it ahead and store in the fridge!
Ingredients
- 1 to 1 1/2 pounds bacon (depending on how much bacon you like)
- non stick cooking spray
- 3 packages/ tubes crescent roll dough
- 2 8 ounce blocks cream cheese at room temperature
- 1 cup mayo
- 1 packet dry ranch seasoning
- 3 cups thinly shredded lettuce
- 3 cups shredded cheese of choice
- 3 to 4 tomatoes diced
- kosher salt, pepper
- Optional: chives or green onions sliced
Instructions
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Set a large skillet over medium heat. Use kitchen scissors to cut the bacon into bite size pieces right into the skillet. Cook 7 to 9 minutes, stirring a few times. Remove the bacon and place on a plate lined with paper towels.
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Spray a large baking sheet or two smaller baking sheets with nonstick spray. Unroll the crescent dough flat on the baking sheet(s). Press the seams on the crescent dough together and use a fork to poke the dough several times all over (picture example in post above).
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Bake the dough in a 375 degree oven for 10 to 12 minutes and let cool.
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Mix the cream cheese, mayo, and dry ranch seasoning together in a bowl with a hand mixer for a minute. Spread this evenly over the cooked and cooled crescent dough.
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Evenly spread the lettuce and cheese over top. Put the diced tomatoes on a plate lined with paper towels for a minute or two to soak up any extra liquid, season them with kosher salt and pepper. Sprinkle the tomatoes and cooked bacon crumbles over top.
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Press down on the toppings slightly and put in the fridge for at least an hour before cutting and serving. Any leftover topping that come off while cutting can just be sprinkled back on top after cutting. Add some chives or green onions if desired.
Note: I recommend using a pizza cutter to cut these.
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