Reduced-Fat Crescent Veggie Pizza

Here are the secrets to lightening up a favorite cool veggie pizza.

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Servings 30

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41 Ratings

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ingredients 6
Prep Time 20 min
Total Time 2 hr 10 min

Ingredients

2: cans (8 oz each) Pillsbury® refrigerated reduced fat crescent dinner rolls or 2 cans (8 oz each) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet

3/4: cup reduced-fat cottage cheese

4: oz (half of 8-oz package) 1/3-less-fat cream cheese (Neufchâtel), softened

1: teaspoon dried dill weed

1/8: teaspoon garlic powder

20: EACH of fresh small broccoli, cucumber and tomato pieces

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Directions

1 Heat oven to 375°F.
2 If using crescent rolls: Unroll both cans of dough into 4 long rectangles. Place crosswise in ungreased 15x10x1-inch pan; press over bottom and up sides to form crust. Firmly press perforations to seal. If using dough sheets: Unroll both cans of dough. Place crosswise in ungreased 15x10x1-inch pan; press over 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.