Low Cal Veggie Pizza

Kim1's Note:

This is a very colorful and yet good treat. Enjoy and please let me know what you think of this.

• Total Time: 41 mins
• Prep Time: 30 mins
• Cook Time: 11 mins

Ingredients:

Servings: 16

• 1 (8 ounce) can refrigerated reduced-fat crescent rolls
• 1 (8 ounce) package reduced-fat cream cheese
• 1 envelope ranch salad dressing
• 2 tablespoons nonfat milk
• ½ cup chopped broccoli
• ½ cup chopped carrot
• ½ cup chopped red sweet pepper
• ½ cup chopped fresh mushrooms (You can also add most any fresh Veggie you like.)

Directions:

1. Unroll cresent roll dough into a long rectangle.
2. Press onto a bottom of a 13*9*2 pan coated with a non stick spray.
3. seal seams and preformations.
4. Bake at 375 for 11 minutes or until golden brown.
5. Cool completely.
6. In a mixing bowl, beat the cream cheese and salad dressing and milk until smooth.
7. Spread over crust.
8. Sprinkle with Vegetables.
9. Cover and refrigerate at least 1 hour.
10. Cut in to 16 pieces.

Reviews

[GBPman]

I work with Kim and have many of her recipes. I have enjoyed this one many times. Thanks kim and please keep posting the recipes. Look forward to more.

[adymommy]

Took this to a super bowl party tonight and everyone loved it. It was a little think on the cream cheese mixture for my liking though. Next time I will cut down on the "sauce" for the pizza. My toppings were olives, peppers, lettuce, onion, tomatoes. Thanks for sharing!

[Erica79]

This was exellent and simple to make. I made it last night and not only did I love it, but so did my picky husband. Thanks for sharing.