Fresh Veggie Pizza
TOTAL TIME: Prep: 25 min. + chilling
YIELD: 1 dozen.
There's no need to bring confetti to your next snack-time gathering. Just carry in this colorful veggie pizza that's topped with a rainbow of crunchy vegetables! Guests usually don't even guess this delicious pizza is low-fat. —Brooke Wiley, Halifax, Virginia
Ingredients
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1 tube (8 ounces) reduced-fat crescent rolls
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1 package (8 ounces) reduced-fat cream cheese
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1 envelope ranch salad dressing mix
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2 tablespoons fat-free milk
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1/2 cup each chopped fresh broccoli, cauliflower, carrots, green pepper, sweet red pepper and mushrooms
Directions
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1.
Unroll crescent roll dough into one long rectangle. Press onto the bottom of a 13-in. x 9-in. baking pan coated with cooking spray; seal seams and perforations.
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2.
Bake at 375° for 11-13 minutes or until golden brown. Cool completely.
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3.
In a large bowl, beat the cream cheese, salad dressing mix and milk until smooth. Spread over crust. Sprinkle with vegetables. Cover and refrigerate for at least 1 hour before serving. Cut into 16 pieces.
Nutrition Facts
1 piece: 164 calories, 7g fat (3g saturated fat), 10mg cholesterol, 623mg sodium, 18g carbohydrate, 1g fiber), 6g protein.
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