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Shrimp and Veggie Appetizer Pizza

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Shrimp and Veggie Appetizer Pizza
  • Prep 35 min
  • Total 2 hr 50 min
  • Ingredients 7
  • Servings 32
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Spinach dip makes a sneaky time-saver in this veggie and seafood snack.
Updated Apr 24, 2021

Ingredients

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.

Tips from the Pillsbury Kitchens

  • tip 1
    Substitute ranch dip or dill dip for the spinach dip, if you like.
  • tip 2
    Cut jicama into 1/4-inch slices, then cut 1/4-inch strips into 1-inch lengths.

Nutrition Information

80 Calories, 4g Total Fat, 3g Protein, 7g Total Carbohydrate, 2g Sugars

Nutrition Facts

Serving Size: 1 Appetizer
Calories
80
Calories from Fat
35
Total Fat
4g
6%
Saturated Fat
1 1/2g
7%
Trans Fat
0g
Cholesterol
15mg
5%
Sodium
170mg
7%
Potassium
50mg
1%
Total Carbohydrate
7g
2%
Dietary Fiber
0g
0%
Sugars
2g
Protein
3g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
4%
4%
Calcium
0%
0%
Iron
4%
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 Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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