Good-for-you veggies hide in this triple cheesy, pizza-crust appetizer.
Bake-Off® Contest 46, 2013
Jane Michel
Houston, Texas
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1
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box (7 oz) frozen blend broccoli, carrots and sweet peppers
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1
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jar (6 oz ) marinated artichoke heart quarters, drained
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6
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oz 1/3-less-fat (Neufchâtel) cream cheese, softened
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1/2
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cup finely shredded sharp Cheddar cheese (2 oz)
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1/4
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teaspoon Italian seasoning
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1
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can Pillsbury™ refrigerated thin pizza crust
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1 1/4
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cups shredded Parmesan cheese (5 oz)
Steps
-
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
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
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
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.
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5
Bake 13 to 19 minutes or until bottoms are deep golden brown. Serve warm.
-
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
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
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
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.
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5
Bake 13 to 19 minutes or until bottoms are deep golden brown. Serve warm.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories
- 120
- Calories from Fat
- 60
% Daily Value
- Total Fat
- 6g
- 10%
-
- Saturated Fat
- 3g
- 16%
- Trans Fat
- 0g
- Cholesterol
- 15mg
- 5%
- Sodium
- 280mg
- 12%
- Total Carbohydrate
- 9g
- 3%
-
- Dietary Fiber
- 1g
- 4%
- Sugars
- 0g
- Protein
- 5g
- Vitamin A
- 6%
- 6%
- Vitamin C
- 2%
- 2%
- Calcium
- 10%
- 10%
- 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; 1/2 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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