Garden Vegetable Pizza

Categories:

Italian/Entree

Yield:

24 servings

Ingredients:

2 packages (8 ounces each) reduced-fat crescent rolls2 packages (8 ounces each) fat-free cream cheese
1 package (1 ounce) fat-free ranch-style salad dressing mix
1 1/2 cups finely diced cucumber
1 large yellow bell pepper, finely diced
1 cup seeded, diced tomatoes
2 cups finely chopped broccoli florets
1 cup shredded fat-free cheddar cheese

Directions:

1. Preheat oven to 375º F.
2. Arrange dough on a 17- x 11-inch baking sheet; roll to form a large rectangle. Bake 12-15 minutes or until golden brown. Cool completely.
3. Combine cream cheese and dressing mix in a small bowl. Spread evenly over crust.
4. Sprinkle vegetables and cheese evenly over crust. Press lightly to secure toppings. Chill until ready to serve.

Nutrition Facts:

101 calories, 12g carbohydrate, 5.4.g protein, 3.3g fat, 0.9g saturated fat, 1.5mg cholesterol, 0.5g dietary fiber, 383mg sodium

Source:

Adapted recipe by Jennifer Parham, RD, LD