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Vegetable Appetizer Pizza

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
  • Total Time
    Prep: 15 min. Bake: 10 min. + chilling
  • Makes
    4 dozen

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 fat-free shredded cheddar cheese

Directions

  • Unroll two tubes of crescent dough and press into each of two ungreased 15x10x1-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.
Nutrition Facts
1 piece: 93 calories, 3g fat (1g saturated fat), 2mg cholesterol, 281mg sodium, 11g carbohydrate (3g sugars, 0 fiber), 5g protein. Diabetic Exchanges: 1 starch, 1/2 fat.

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