Easy Crescent Veggie Pizza

Give cold pizza fans a refreshing change with crunchy fresh veggies atop a creamy dill sauced crust.

Easy-Crescent-Veggie-Pizza

Yeild:

  • Serving Size: 1 Appetizer
  • Smartpoints: 3
Ingredients :
-2 cans (8 oz each) Pillsbury refrigerated crescent dinner rolls or 2 cans (8 oz each) Pillsbury Place ‘n Bake refrigerated crescent rounds or Pillsbury refrigerated Crescent Dough Sheet
-1 package (8 oz) cream cheese, softened
-1/2 cup sour cream
-1 teaspoon dried dill weed
-1/8 teaspoon garlic powder
-1/2 cup small fresh broccoli florets
-1/3 cup quartered cucumber slices
-1 plum (Roma) tomato, seeded, chopped
-1/4 cup shredded carrot

Preparation :

  • 1- Heat oven to 375°F
  • 2- If using crescent rolls: Unroll both cans of dough; separate dough into 4 long rectangles. In ungreased 15x10x1-inch pan, place dough; press in bottom and up sides to form crust. If using dough sheets: Unroll both cans of dough. In ungreased 15x10x1-inch pan, place dough; press in bottom and up sides to form crust.
  • 3- Bake 13 to 17 minutes or until golden brown. Cool completely, about 30 minutes.
  • 4- In small bowl, mix cream cheese, sour cream, dill and garlic powder until smooth. Spread over crust. Top with vegetables. Serve immediately, or cover and refrigerate 1 to 2 hours before serving. Cut into 8 rows by 4 rows.

Nutritional Info :

  • Calories 90
  • Total Fat 6g
  • Saturated Fat 3g
  • Trans Fat 1g
  • Cholesterol 10mg
  • Sodium 135mg
  • Total Carbohydrate 6g
  • Dietary Fiber 0g
  • Sugars 1g
  • Protein 2g

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