2cups (453g)cold butter, cut into ½-inch thick pieces(preferably European style butter for the fat content)
1cup (240ml)whole milk, cold
Make Crescent Roll Dough
In a large bowl, whisk together the flour, granulated sugar, yeast, and salt.
Add the chunks of butter and flatten them using your fingertips until well dispersed throughout the dry ingredients and there are still pretty large chunks of butter throughout.
In a small bowl, whisk together the egg, milk, and vanilla. Make a well in the bowl and pour the wet ingredients into the butter/flour mixture and use a fork or your hands to toss it gently until there are no discernible areas of dry flour remaining. The dough will be very wet.
Dump dough onto a sheet of plastic wrap and wrap well into a rectangular shape (as best you can). Refrigerate for at least 2 hours, but preferably 4.
Once the dough has properly chilled, roll it out on a heavily floured surface into a large rectangle (about 8 by 15 inches, but focus more on the thickness of the dough at ¼ of an inch) and fold it into thirds, like you would fold a letter. You will need to heavily flour the work surface as the dough is quite sticky at first.
Repeat this rolling and folding two more times (for a total of 3). Wrap the dough in plastic wrap and place it in the fridge for one hour.
After the dough has chilled again, repeat the rolling and folding 3 more times. Then wrap it and chill it for at least 2 hours and up to 2 days. For longer storage, this dough can be frozen, well wrapped in a double thickness of plastic wrap for up to two months. Defrost in the refrigerator overnight before using it.
Allow the crescent dough to come to cool room temperature. Roll out onto a lightly floured surface to the size of your baking sheet (a half sheet pan is approximately 18 by 13 inches). Trim the edges, if desired.
To transfer the pastry to the baking sheet, carefully roll it up onto your rolling pin, set it over the edge of the baking sheet, and unroll it. Parchment paper can be used to line the pan, if desired. Freeze for 20 minutes.
Preheat oven to 375° F. Bake for 20-25 minutes, or until golden brown and flaky. Cool on a wire rack.
Mix Cream Cheese Spread
In a medium bowl, mix cream cheese and sour cream until smooth. Add dry ranch mix, dill weed, garlic powder, salt, and pepper and mix to combine.
Assemble Veggie Pizza
Spread cream cheese mixture onto cooled crust using an offset spatula.
Top with chopped veggies and press down on them lightly to adhere them to the cream cheese mixture. Sprinkle with shredded cheddar cheese. Chill for at least an hour and cut into squares. Serve cool or at room temperature.
Gluten free veggie pizza will keep well wrapped in the refrigerator for 3-4 days.