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Shrimp and Veggie Appetizer Pizza

Spinach dip makes a sneaky time-saver in this veggie and seafood snack.

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  • prep time 35 min
  • total time 2 hr 50 min
  • ingredients 7
  • servings 32
 

Ingredients

2
cans (8 oz each) Pillsbury® refrigerated reduced fat or regular crescent dinner rolls
8
oz spinach dip (1 cup)
4
oz fresh snow pea pods (1 cup), cut into 1-inch pieces
1
cup cherry tomatoes or grape tomatoes, halved
1/2
cup julienne (matchstick-cut) jicama (1x1/4x1/4 inch)
7
oz cooked deveined peeled salad shrimp, thawed if frozen, tail shells removed
2
tablespoons finely chopped fresh basil leaves

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 375°F. Grease or spray 15x10x1-inch pan. Unroll both cans of dough; separate into 4 long rectangles. On pan, place 3 rectangles lengthwise, beginning at 1 short end of pan. Place remaining rectangle across other short end of pan, to fill pan with dough. Press dough in bottom and up sides to form crust, firmly pressing perforations to seal.
  • 2 Bake 13 to 17 minutes or until golden brown. Cool completely, about 30 minutes.
  • 3 Spread spinach dip over cooled crust. Arrange peas, tomatoes, jicama and shrimp over dip. Gently press into dip. Sprinkle with basil.
  • 4 Serve immediately, or cover and refrigerate up to 2 hours before serving. To serve, cut into 8 rows by 4 rows into squares.
  • 1 Heat oven to 375°F. Grease or spray 15x10x1-inch pan. Unroll both cans of dough; separate into 4 long rectangles. On pan, place 3 rectangles lengthwise, beginning at 1 short end of pan. Place remaining rectangle across other short end of pan, to fill pan with dough. Press dough in bottom and up sides to form crust, firmly pressing perforations to seal.
  • 2 Bake 13 to 17 minutes or until golden brown. Cool completely, about 30 minutes.
  • 3 Spread spinach dip over cooled crust. Arrange peas, tomatoes, jicama and shrimp over dip. Gently press into dip. Sprinkle with basil.
  • 4 Serve immediately, or cover and refrigerate up to 2 hours before serving. To serve, cut into 8 rows by 4 rows into squares.

EXPERT TIPS

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Expert Tips

Substitute ranch dip or dill dip for the spinach dip, if you like.

Cut jicama into 1/4-inch slices, then cut 1/4-inch strips into 1-inch lengths.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Appetizer
Calories
80
(
Calories from Fat
35),
% Daily Value
Total Fat
4g
4%
(Saturated Fat
1 1/2g,
1 1/2%
Trans Fat
0g
0%
),
Cholesterol
15mg
15%;
Sodium
170mg
170%;
Total Carbohydrate
7g
7%
(Dietary Fiber
0g
0%
  Sugars
2g
2%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
8%;
Vitamin C
4%;
Calcium
0%;
Iron
4%;
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 Choices:
1/2
*Percent Daily Values are based on a 2,000 calorie diet.