Garden Veggie Pizza
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
Ingredients1 (8 ounce) package refrigerated crescent rolls1 (8 ounce) package cream cheese, softened1 (1 ounce) package Ranch-style dressing mixFinely chopped fresh veggies of your choice. This time around I used:-green bell pepper-broccoli -green onions-carrots-radishes-cucumber-mushrooms
Directions
Preheat oven to 375 degrees F
Roll out crescent rolls onto a large baking sheet, I spray mine with Pam. Stretch and flatten to form a single rectangular shape on the baking sheet. Bake according to crescent roll instructions. Set aside and allow to cool while finishing the chopping and mixing the rest of ingredients.
Place cream cheese in a medium bowl, usually easier to mix at room temperature. Mix cream cheese with 1/2 of the ranch dressing mix, it's really about your taste preference. Spread the mixture over the cooled crust. After finely chopping all of your veggies, I put them all in a zip lock bag, and shake to mix them all up, then I arrange them over the spread. I also push the veggies into the spread a little so they do not fall off :) You can chill in the refrigerator before serving or cut into bite-size squares and serve!
Serving Size: makes about 10 squares
Number of Servings: 10
Recipe submitted by SparkPeople user BBSOULCUPCAKE.
Preheat oven to 375 degrees F
Roll out crescent rolls onto a large baking sheet, I spray mine with Pam. Stretch and flatten to form a single rectangular shape on the baking sheet. Bake according to crescent roll instructions. Set aside and allow to cool while finishing the chopping and mixing the rest of ingredients.
Place cream cheese in a medium bowl, usually easier to mix at room temperature. Mix cream cheese with 1/2 of the ranch dressing mix, it's really about your taste preference. Spread the mixture over the cooled crust. After finely chopping all of your veggies, I put them all in a zip lock bag, and shake to mix them all up, then I arrange them over the spread. I also push the veggies into the spread a little so they do not fall off :) You can chill in the refrigerator before serving or cut into bite-size squares and serve!
Serving Size: makes about 10 squares
Number of Servings: 10
Recipe submitted by SparkPeople user BBSOULCUPCAKE.
Nutritional Info Amount Per Serving
- Calories: 208.4
- Total Fat: 12.0 g
- Cholesterol: 24.9 mg
- Sodium: 2,165.9 mg
- Total Carbs: 20.2 g
- Dietary Fiber: 0.6 g
- Protein: 3.8 g
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