MENU
  • Pinterest
    2
  • Save
    175
  • Print
    9
  • Facebook
    2
  • Email
    0

Veggie-Bacon Squares

  • Prep 45 min
  • Total 1 hr 15 min
  • Ingredients 13
  • Servings 6

Enjoy your dinner with this cheesy bacon and vegetables casserole that’s baked using Pillsbury® pizza crust. MORE+ LESS-

Ingredients

8
slices thick-sliced bacon, cut into 1-inch pieces
1
cup whipping cream
2
tablespoons butter, cut into small pieces
1/2
package (3-oz size) cream cheese, cut into pieces
3/4
cup grated Parmesan cheese
1 1/4
teaspoons garlic powder
1
can (11 oz) Pillsbury™ refrigerated thin pizza crust
2
small zucchini (8 oz), cut into julienne pieces (1 1/2x1/4x1/4 inch)
1
small yellow summer squash (4 oz), cut into julienne pieces (1 1/2x1/4x1/4 inch)
2
cups sliced fresh mushrooms
1/8
teaspoon freshly ground pepper
1
cup halved grape tomatoes
1/2
cup shredded mozzarella cheese (2 oz)

Steps

Hide Images
  • 1
    Heat oven to 400°F. In skillet, cook bacon over medium heat, stirring occasionally, until crisp. Remove bacon; drain on paper towels. Reserve 3 tablespoons bacon drippings in small bowl; set aside. Discard remaining drippings; wipe skillet clean and set aside.
  • 2
    In 1-quart saucepan, mix 2 tablespoons of reserved drippings, the whipping cream, butter and cream cheese. Cook over medium-low heat, stirring frequently with wire whisk, until melted and blended. Stir in Parmesan cheese and 1 teaspoon of the garlic powder until well blended. Keep warm over low heat.
  • 3
    Spray 11x7-inch (2-quart) glass baking dish with cooking spray. Unroll dough in baking dish; press in bottom and up sides of dish. Bake 5 minutes. Meanwhile, in reserved skillet, add remaining 1 tablespoon bacon drippings, the zucchini, yellow squash, mushrooms, pepper and remaining 1/4 teaspoon garlic powder; toss to coat with drippings. Cook and stir over medium-high heat 3 to 5 minutes or until vegetables are crisp-tender. Stir in bacon.
  • 4
    Using slotted spoon, spoon zucchini mixture evenly onto partially baked crust. Pour sauce over vegetables. Top with tomato halves and mozzarella cheese.
  • 5
    Bake 16 to 20 minutes or until crust is evenly browned and cheese is melted. Let stand 10 minutes before serving.

Expert Tips

  • One cup of cubed peeled butternut squash can be substituted for the summer squash.
  • Serve this dish with a nice low-fat salad.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
550
Calories from Fat
310
% Daily Value
Total Fat
34g
53%
Saturated Fat
18g
91%
Trans Fat
1g
Cholesterol
100mg
33%
Sodium
1210mg
50%
Potassium
550mg
16%
Total Carbohydrate
38g
13%
Dietary Fiber
2g
9%
Sugars
8g
Protein
22g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
10%
10%
Calcium
25%
25%
Iron
15%
15%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 1/2 High-Fat Meat; 4 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

© 2017 ®/TM General Mills All Rights Reserved

Rate and Comment