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.
Fresh Veggie Pizza
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
- 8 ounces reduced-fat crescent rolls
- 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
Instructions
- Unroll crescent roll dough into 1 long rectangle. Press onto the bottom of a 13×9-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 12 pieces.
