Description
A delicious and easy-to-make BLT Pizza that combines the classic flavors of a BLT sandwich with a flaky crescent roll crust, creamy ranch and cream cheese spread, and fresh toppings. Perfect for a quick appetizer or a light meal, ready in just 20 minutes.
Ingredients
Scale
Crust
- 1 (8-oz) can crescent rolls (or crescent sheet)
Spread
- 6 oz cream cheese, room temperature
- 3 tbsp bottled ranch dressing
Toppings
- 2 cups shredded iceberg lettuce
- 2 roma tomatoes, diced
- 1/2 lb bacon, cooked and chopped
- 1 cup shredded cheddar cheese
- 2 green onions, chopped
Instructions
- Preheat Oven: Preheat your oven to 375ºF (190ºC) and line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
- Prepare Crust: Unroll the crescent rolls or crescent sheet onto the lined baking sheet. If using crescent rolls, pinch the perforations together to seal the dough into one solid sheet. Bake in the oven for 10 minutes until golden brown. Remove and let it cool slightly.
- Make the Spread: In a bowl, combine the softened cream cheese with the bottled ranch dressing until smooth and well mixed. Spread this mixture evenly over the baked crescent roll crust.
- Add Toppings: Layer the shredded iceberg lettuce, diced roma tomatoes, cooked and chopped bacon, shredded cheddar cheese, and chopped green onions evenly over the cream cheese and ranch spread.
- Serve: Cut the BLT pizza into squares and serve immediately for a fresh, savory treat.
Notes
- Ensure the cream cheese is softened to make spreading easier.
- Bacon should be cooked until crisp for best texture.
- Use fresh lettuce and tomatoes to keep the pizza crisp and flavorful.
- This pizza is best served fresh to prevent the crust from getting soggy.
- You can substitute ranch dressing with your favorite dressing for variation.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
