Veggie Pizza

  • Prep 20 min
  • Total 1 hr 10 min
  • Ingredients 9
  • Servings 32

Ingredients

Steps

  • 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.

  • Layers of fat in the crescent dough help them rise, creating a pizza crust that is lighter that a traditional bread dough crust.
  • Serve at room temperature or chilled as an appetizer or summer patio supper, topped with a casual mix of veggies or creatively arranged in rows.
  • To easily soften cream cheese, remove wrapper and place on a microwaveable plate. Microwave uncovered on High for 15 to 20 seconds or until softened.

Nutrition Facts

Serving Size: 1 Appetizer
Calories
90
Calories from Fat
60
Total Fat
6g
10%
Saturated Fat
3g
15%
Trans Fat
1g
Cholesterol
10mg
3%
Sodium
135mg
6%
Potassium
25mg
1%
Total Carbohydrate
6g
2%
Dietary Fiber
0g
0%
Sugars
1g
Protein
2g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
2%
2%
Calcium
0%
0%
Iron
2%
2%
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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