Veggie Pizza
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 174.7
- Total Fat: 10.5 g
- Cholesterol: 14.3 mg
- Sodium: 579.4 mg
- Total Carbs: 14.7 g
- Dietary Fiber: 0.3 g
- Protein: 4.2 g
View full nutritional breakdown of Veggie Pizza calories by ingredient
Number of Servings: 16
Ingredients
-
2 (8 oz) packages refrigerated crescent rolls
1 cup red. fat sour cream
1 (8 oz) package red. fat cream cheese, softened
1 tsp garlic salt
1 (1 oz) package ranch dressing mix
1/2 cup grated carrots
1/2 cup chopped/sliced green and red peppers
1/4 cup chopped green onions
1/2 cup chopped broccoli
Directions
1. Preheat oven to 350 degrees F. Spray 13 x 18 jelly roll pan with non-stick cooking spray.
2. Pat crescent roll dough into jelly roll pan. Let stand for 5 minutes. Pierce with fork.
3. Bake for 10 minutes, let cool.
4. In a medium-sized mixing bowl, combine sour cream, cream cheese, dill weed, garlic salt and ranch dip mix. spread this mixture on top of the cooled crust. arrange the veggies on top of the creamed mixture. cover and let chill. Once chilled cut into squares and serve.
*Note: Works best if made the day of event, otherwise the crust gets soggy. Also to save time, chop veggies the night before. The creamed mixture tastes better if made the night and also saves some time the day you need to make it.
Number of Servings: 16
Recipe submitted by SparkPeople user FLAB2FAB26.
2. Pat crescent roll dough into jelly roll pan. Let stand for 5 minutes. Pierce with fork.
3. Bake for 10 minutes, let cool.
4. In a medium-sized mixing bowl, combine sour cream, cream cheese, dill weed, garlic salt and ranch dip mix. spread this mixture on top of the cooled crust. arrange the veggies on top of the creamed mixture. cover and let chill. Once chilled cut into squares and serve.
*Note: Works best if made the day of event, otherwise the crust gets soggy. Also to save time, chop veggies the night before. The creamed mixture tastes better if made the night and also saves some time the day you need to make it.
Number of Servings: 16
Recipe submitted by SparkPeople user FLAB2FAB26.