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Vegetable Appetizer Pizza Recipe

Vegetable Appetizer Pizza Recipe photo by Taste of Home

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My sister brought this recipe with her when she was visiting from California. We served it at a family get-together and everyone just loved it. We're often asked to bring it to potlucks. —Marcia Tiernan, Madrid, New York

This recipe is:

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Diabetic Friendly

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Vegetable Appetizer Pizza Recipe

Prep: 15 min. Bake: 10 min. + chilling

Yield: 48 Servings

15 10 25

Ingredients

4 tubes (8 ounces each) refrigerated crescent rolls
2 packages (8 ounces each) cream cheese, softened
2/3 cup mayonnaise
1 tablespoon dill weed
4 medium tomatoes, seeded and chopped
2 cups chopped fresh broccoli
3 green onions, thinly sliced
2 cups sliced fresh mushrooms
1/3 cup chopped green pepper
1/3 cup chopped sweet red pepper
1 can (2-1/4 ounces) sliced ripe olives, drained
2 cups (8 ounces) shredded cheddar cheese

Directions

Unroll two tubes of crescent dough and press into each of two ungreased 15-in. x 10-in. x 1-in. baking pans; seal seams and perforations.
Bake at 375° for 8-10 minutes or until lightly browned. Cool completely on a wire rack.
In a small bowl, beat the cream cheese, mayonnaise and dill until smooth. Spread over crusts. Sprinkle with vegetables, olives and cheese. Cover and refrigerate for at least 1 hour.
Cut into squares. Refrigerate leftovers. Yield: 4 dozen.

Nutritional Facts 1 piece (calculated with reduced-fat crescent rolls and fat-free cream cheese and mayonnaise) equals 93 calories, 3 g fat (1 g saturated fat), 2 mg cholesterol, 281 mg sodium, 11 g carbohydrate, trace fiber, 5 g protein. Diabetic Exchanges: 1 starch, 1/2 fat.

Originally published as Vegetable Appetizer Pizza in Bountiful Harvest Cookbook , p12

Sweet Red Wine

Enjoy this recipe with a sweet red wine.

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Reviews for Vegetable Appetizer Pizza

Vegetable Appetizer Pizza

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Reviewed on Jan. 24, 2012 by Tamira25

Delicious lowfat recipe!

Reviewed on May. 01, 2011 by Black Lady

Well Cosup, we both made a mistake!! I just re-read the recipe and you use 2 tubes of crescent rolls per pan. The recipe makes 2 - 15"x10"x1" baking pans. I guess we should always re-read the recipes.

Reviewed on May. 01, 2011 by Black Lady

I would say that it's a mistake, it should be 2 tubes of crescent rolls.

Reviewed on Dec. 12, 2007 by CoSup

So what do you do with the other 2 tubes of crescent rolls?