Veggie Pizza

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Ingredients
2 (8 oz) cans Pillsbury refrigerated reduced fat crescent dinner rolls, or Crescent Recipe Creations refrigerated flaky dough sheet
3/4 cup reduced-fat cottage cheese
4 ounces 1/3-less-fat cream cheese (Neufchatel), softened
1 tsp dried dill weed
1/8 tsp garlic powder
20 each fresh small broccolli, cucumber and tomato pieces
 
Directions
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 cottage cheese, cream cheese, dill and garlic powder until smooth. Spread over cooled crust. Cover; refrigerate 1 to 2 hours.
5. To serve, cut into 10 rows by 6 rows. Garnish with vegetables.
 
Notes:
Also try adding a few tablespoons of Ranch dressing mix to the cream cheese mixture.

Yields: 30 servings (2 pieces each)

Calories: 70
Total Fat: 3.5g
Fiber: 0g
Sodium: 160mg
Categories:
Meal   SnackDish   Appetizer
Features   Vegetarian




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