Fresh Veggie Pizza

Name: Fresh Veggie Pizza
Prep time: 25 min
Total time: 25 min
Yield: 1 dozen
Ingredients: 1 tube (8 ounces) reduced-fat crescent rolls; 1 package (8 ounces) reduced-fat cream cheese; 1 envelope ranch salad dressing mix; 2 tablespoons fat-free milk; 1/2 cup each chopped fresh broccoli, cauliflower, carrots, green pepper, sweet red pepper and mushrooms

Total Time Prep: 25 min. + chilling

Yield 1 dozen

Test Kitchen Approved

We love veggie pizza, period! But especially because fresh vegetables are 10x better when they're served on a crescent roll crust with cream cheese.

Ingredients

1 tube (8 ounces) reduced-fat crescent rolls
1 package (8 ounces) reduced-fat cream cheese
1 envelope ranch salad dressing mix
2 tablespoons fat-free milk
1/2 cup each chopped fresh broccoli, cauliflower, carrots, green pepper, sweet red pepper and mushrooms

Directions

Unroll crescent roll dough into 1 long rectangle. Press onto the bottom of a 13x9-in. baking pan coated with cooking spray; seal seams and perforations.
Bake at 375° for 11-13 minutes or until golden brown. Cool completely.
In a large bowl, beat the cream cheese, salad dressing mix and milk until smooth. Spread over crust. Sprinkle with vegetables. Cover and refrigerate for at least 1 hour before serving. Cut into 12 pieces.

Nutrition Facts

1 piece: 164 calories, 7g fat (3g saturated fat), 10mg cholesterol, 623mg sodium, 18g carbohydrate, 1g fiber), 6g protein.

There's no need to bring confetti to your next snack-time gathering. Just carry in this colorful veggie pizza that's topped with a rainbow of crunchy vegetables! Guests usually don't even guess this delicious pizza is low-fat. —Brooke Wiley, Halifax, Virginia

Recipe Creator