Veggie Pizza

• 份量: 32 servings
• 准备时间: 20 minutes
• 总时间: 1 hour 10 minutes

配料

2 cans (8 oz) refrigerated Pillsbury Original Crescent Dough Sheet

1 package (8 oz) cream cheese, softened

1/2 cup sour cream

1 teaspoon dried dill weed

1/8 teaspoon garlic powder

1/2 cup small fresh broccoli florets

1/2 cup chopped bell peppers

1/3 cup quartered cucumber slices

1 plum (Roma) tomato, seeded, chopped

1/4 cup shredded carrot

步骤

Heat oven to 375°F.

If using dough sheets: Unroll both cans of dough. In ungreased 15x10x1-inch pan, place dough; press in bottom and up sides to form crust.If using crescent rolls: Unroll both cans of dough; separate dough into 4 long rectangles. In ungreased 15x10x1-inch pan, place dough; press in bottom, and up sides to form crust.

Bake 13 to 17 minutes or until golden brown. Cool completely, about 30 minutes.

In small bowl, use a rubber spatula to mix cream cheese, sour cream, dill and garlic powder together until smooth with no lumps. Spread over crust.

Top pizza with prepared vegetables. I usually use red & green peppers, celery, broccoli, tomatoes, & carrots. But any veggie that you like will work If the toppings seem loose or not sticking to the sauce, gently press down on them with the back of a clean spatula. Serve immediately, or cover and refrigerate 1 to 2 hours before serving. Cut into 8 rows by 4 rows.

营养

• 每份大小: 1 Appetizer
• 卡路里: 90
• 总脂肪: 1
• 饱和脂肪: 3 g
• 反式脂肪: 1 g
• 胆固醇: 10 mg
• 钠: 135 mg
• 总碳水化合物: 6 g
• 膳食纤维: 0 g
• 总糖: 1 g
• 蛋白质: 2 g