Fresh Veggie Pizza

We love veggie pizza, period! But especially because fresh vegetables are 10x better when they're served on a crescent roll crust with cream cheese.

Ingreadient

  • 1 tube (8 ounces) reduced-fat crescent rolls
  • 1 package (8 ounces) reduced-fat cream cheese
  • 1 envelope ranch salad dressing mix
  • 2 tablespoons fat-free milk
  • 1/2 cup each chopped fresh broccoli, cauliflower, carrots, green pepper, sweet red pepper and mushrooms

Direction

 

  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.
  2. Bake at 375° for 11-13 minutes or until golden brown. Cool completely.
  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.
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