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Parmesan Crusted Veggie Spirals

1 Ratings

1 Comments

Prep 30 min
Total 1 hr 10 min
Ingredients 7
Servings 20

Good-for-you veggies hide in this triple cheesy, pizza-crust appetizer. MORE+ LESS-

By Pillsbury Kitchens

Updated July 4, 2013

Bake-Off® Contest 46, 2013

Jane Michel

Houston, Texas

Ingredients

box (7 oz) frozen blend broccoli, carrots and sweet peppers

jar (6 oz ) marinated artichoke heart quarters, drained

oz 1/3-less-fat (Neufchâtel) cream cheese, softened

1/2

cup finely shredded sharp Cheddar cheese (2 oz)

1/4

teaspoon Italian seasoning

can Pillsbury™ refrigerated thin pizza crust

1 1/4

cups shredded Parmesan cheese (5 oz)

Steps

Hide Images

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.
5

Bake 13 to 19 minutes or until bottoms are deep golden brown. Serve warm.

Nutrition Information

Nutrition Facts

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%
Potassium: 40mg; 1%
Total Carbohydrate: 9g; 3%
Dietary Fiber 1g 4% Sugars 0g
Protein: 5g

% Daily Value*:

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;