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Spring Veggie Pizza Appetizer

 Spring Veggie Pizza Appetizer
Recipe provided by Philadelphia® Cream Cheese
32 ServingsPrep: 20 min. Total: 2 hr 35 min.


  • 2 package (8 ounces each) refrigerated reduced-fat crescent dinner rolls
  • 1 tub (8 ounces) PHILADELPHIA® 1/3 Less Fat than Cream Cheese
  • 1/2 cup MIRACLE WHIP Dressing
  • 1 teaspoon dill weed
  • 1/2 teaspoon onion powder
  • 1 cup each chopped sugar snap peas and quartered cherry tomatoes
  • 1/2 cup each sliced radishes, chopped yellow peppers and shredded carrots
  • 3 green onions, chopped


  • HEAT oven to 375°F.
  • UNROLL each package of dough into 2 rectangles. Press onto bottom and
  • up sides of 15x10x1-inch pan, firmly pressing seams and perforations
  • together to seal.
  • BAKE 11 to 13 min. or until golden brown; cool.
  • MIX reduced-fat cream cheese, dressing and seasonings until blended;
  • spread onto crust. Top with remaining ingredients. Refrigerate 2
  • hours. Yield: 32 servings.
SUBSTITUTE: Substitute chopped cucumbers and/or chopped red peppers for one or more of the chopped vegetables.

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Spring Veggie Pizza Appetizer (continued)

Nutritional Facts: 1 serving equals 90 calories, 6 g fat (2.5 g saturated fat), 10 mg cholesterol, 200 mg sodium, 8 g carbohydrate, 0 fiber, 2 g protein.
Wine: Sweet Red Wine: Enjoy this recipe with a sweet red wine.