We’ve updated our Privacy Policy. Please note we also have new Legal Terms which require all disputes related to the purchase or use of any General Mills product or service to be resolved through binding arbitration. For more information on these changes, please click here.

IMPORTANT:  We have a new Privacy Policy and Legal TermsLearn more.

Reduced-Fat Crescent Veggie Pizza

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

(40)
(1)
Save and Share
  • prep time 20 min
  • total time 2 hr 10 min
  • ingredients 6
  • servings 30
 

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

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 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.
  • 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.

EXPERT TIPS

toggle

Expert Tips

1 can Pillsbury® Big & Flaky large refrigerated crescent dinner rolls can be used instead.

Nutritional information

toggle

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
70
(
Calories from Fat
30),
% Daily Value
Total Fat
3 1/2g
3 1/2%
(Saturated Fat
1 1/2g,
1 1/2%
Trans Fat
0g
0%
),
Cholesterol
0mg
0%;
Sodium
160mg
160%;
Total Carbohydrate
8g
8%
(Dietary Fiber
0g
0%
  Sugars
2g
2%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
4%;
Vitamin C
6%;
Calcium
0%;
Iron
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; 1/2 Fat;
Carbohydrate Choices:
1/2
*Percent Daily Values are based on a 2,000 calorie diet.