Parmesan Crusted Veggie Spirals

  1 reviews


box (7 oz) Green Giant™ frozen antioxidant blend broccoli, carrots and sweet peppers
jar (6 oz ) marinated artichoke heart quarters, drained
oz 1/3-less-fat (Neufchâtel) cream cheese, softened
cup finely shredded sharp Cheddar cheese (2 oz)
teaspoon Italian seasoning
can Pillsbury™ refrigerated thin pizza crust
1 1/4
cups shredded Parmesan cheese (5 oz)


  1. 1 Heat oven to 375°F. Spray large cookie sheets with Crisco® Original No-Stick Cooking Spray. Microwave frozen vegetables as directed on box. Drain; cool 3 minutes. Finely chop vegetables and artichokes.
  2. 2 In medium bowl, mix cream cheese, Cheddar cheese, Italian seasoning, and 1/8 teaspoon pepper until blended. Stir in vegetables and artichokes; mix well.
  3. 3 Unroll dough on cutting board; press into 15x11-inch rectangle. Spread with cream cheese mixture to within 1 inch of one long side. Starting with filled long side, carefully roll up; pinch edge to seal. Using serrated knife, cut into 20 slices.
  4. 4 In shallow dish, spread Parmesan cheese. Gently press both sides of each slice into cheese. Place 2 inches apart on cookie sheet. Press each slice into 2 1/2-inch round.
  5. 5 Bake 13 to 19 minutes or until bottoms are deep golden brown. Serve warm.




Nutrition Information

Recipe Step Photos

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