VEGGIE PIZZA
I never have leftovers when I serve this. You can use low-fat or nonfat sour cream for this recipe if you'd like.
Provided by MERRI C
Categories Main Dish Recipes Pizza Recipes
Time 2h25m
Yield 16
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a jellyroll pan with non-stick cooking spray.
- Pat crescent roll dough into a jellyroll pan. Let stand 5 minutes. Pierce with fork.
- Bake for 10 minutes, let cool.
- In a medium-sized mixing bowl, combine sour cream, cream cheese, dill weed, garlic salt and ranch dip mix. Spread this mixture on top of the cooled crust. Arrange the onion, carrot, celery, broccoli, radish, bell pepper and broccoli on top of the creamed mixture. Cover and let chill. Once chilled, cut it into squares and serve.
Nutrition Facts : Calories 196.3 calories, Carbohydrate 16 g, Cholesterol 35.7 mg, Fat 12.6 g, Fiber 1.6 g, Protein 4.8 g, SaturatedFat 7.8 g, Sodium 358.6 mg, Sugar 1.4 g
FRESH VEGGIE PIZZA
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
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- Unroll crescent roll dough into one long rectangle. Press onto the bottom of a 13-in. x 9-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 16 pieces.
Nutrition Facts : Calories 164 calories, Fat 7g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 623mg sodium, Carbohydrate 18g carbohydrate (0 sugars, Fiber 1g fiber), Protein 6g protein.
VEGGIE PIZZA DIP
Thick with mushrooms, peppers and black olives, this substantial Veggie Pizza Dip is a guaranteed people-pleaser.
Provided by My Food and Family
Categories Home
Time 30m
Yield 16 servings, 2 Tbsp. each
Number Of Ingredients 9
Steps:
- Heat oven to 350ºF.
- Mix Neufchatel, pizza sauce and garlic until blended; spread onto bottom of 9-inch pie plate. Top with next 5 ingredients.
- Bake 18 to 20 min. or until dip is heated through and shredded cheese is melted.
- Top with basil.
Nutrition Facts : Calories 50, Fat 4 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 3 g
VEGGIE PIZZA DIP
This dip is great for potlucks and Superbowl parties. This recipe is from a friend, as soon as I tried it I had to get his recipe. It's served warm which can cause difficulties, but way worth it. I always make a mixed veggie dip, but it can be easily changed to any pizza topping. Whatever you like, this dip can do.
Provided by stacykd
Categories < 60 Mins
Time 35m
Yield 6-10 serving(s)
Number Of Ingredients 8
Steps:
- Turn on the oven to 400 degrees
- Spread the cream cheese evenly on the bottom of an 8"x8" pan.
- Smooth the pizza sauce over the cream cheese and top with the mozzarella.
- Scatter the toppings over and slide it into the oven.
- Bake for 25 minutes or until lightly golden.
- Serve warm with tortilla chips.
Nutrition Facts : Calories 243.2, Fat 20.3, SaturatedFat 11.2, Cholesterol 56.3, Sodium 576.2, Carbohydrate 8.1, Fiber 1.1, Sugar 4.3, Protein 8.2
DILLY VEGGIE PIZZA
Always popular at special events and a cinch to prep, this is one of my favorite ways to use leftover veggies. You can change the mixture to match your kids' tastes, and it's just as yummy the next day. -Heather Ahrens, Columbus, Ohio
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 12 servings.
Number Of Ingredients 7
Steps:
- Unroll crescent dough into 1 long rectangle. Press onto the bottom of a greased 13x9-in. baking pan; seal seams. Bake at 375° until golden brown, 10-12 minutes. Cool completely on a wire rack., Spread dip over crust; sprinkle with the carrots, broccoli, tomatoes, onions and olives. Cut into squares. Refrigerate leftovers.
Nutrition Facts : Calories 185 calories, Fat 14g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 332mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 1g fiber), Protein 3g protein.
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