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Veggie-Bacon Squares

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  • Prep 45 min
  • Total 1 hr 15 min
  • Ingredients 13
  • Servings 6
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Enjoy your dinner with this cheesy bacon and vegetables casserole that’s baked using Pillsbury™ pizza crust.
By Pillsbury Kitchens
Updated Oct 29, 2010
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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) refrigerated Pillsbury™ Thin Crust 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

  • 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.

Tips from the Pillsbury Kitchens

  • tip 1
    One cup of cubed peeled butternut squash can be substituted for the summer squash.
  • tip 2
    Serve this dish with a nice low-fat salad.

Nutrition Information

550 Calories, 34g Total Fat, 22g Protein, 38g Total Carbohydrate, 8g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
550
Calories from Fat
310
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.
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