Veggie Pizza Crescent Squares Recipe

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This hearty, creamy and full-bodied veggie pizza, served as an appetizer, brought oohs and aahs from our tasting panel at first sight. The dish, from Sandra Shafer of Mountain View, California is completely packed with good-for-you cauliflower, broccoli, carrots, mushrooms and other vegetables.

This recipe is:

Healthy

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Veggie Pizza Crescent Squares Recipe

Prep: 30 min. + chilling

Yield: 24 Servings

20 10 30

Ingredients

2 tubes (8 ounces each) refrigerated crescent rolls
2 packages (8 ounces each) cream cheese, softened
3/4 cup Hellmann's® Real Mayonnaise

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Summertime Staple

Rich and creamy, Hellman's® Real Mayonnaise makes your sides and sandwiches more tasty!

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1/4 cup heavy whipping cream
1 tablespoon dill weed
1-1/2 teaspoons garlic salt
1 cup shredded carrots
1 cup fresh cauliflowerets, chopped
1 cup fresh broccoli florets, chopped
1 cup julienned green pepper
1 cup sliced fresh mushrooms
2 cans (2-1/4 ounces each) sliced ripe olives, drained
1/4 cup finely chopped sweet onion

Directions

Unroll both tubes of crescent dough and pat into an ungreased 15-in. x 10-in. x 1-in. baking pan; seal seams and perforations. Bake at 375° for 10-12 minutes or until golden brown. Cool completely on a wire rack.
In a small bowl, beat the cream cheese, mayonnaise, cream, dill and garlic salt until smooth. Spread over crust. Sprinkle with the carrots, cauliflower, broccoli, green pepper, mushrooms, olives and onion. Cover and refrigerate for at least 1 hour.
Cut into squares. Refrigerate leftovers. Yield: 2 dozen.

Lighter version: Makeover Veggie Pizza Squares

Nutritional Facts 1 piece equals 212 calories, 18 g fat (7 g saturated fat), 27 mg cholesterol, 407 mg sodium, 10 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Veggie Pizza Squares in Light & Tasty June/July 2007