| 1 1/2 | cups Original Bisquick® mix |
| 1/3 | cup boiling water |
| 2 | tablespoons sliced green onions |
| 1 | package (8 oz) cream cheese, softened |
| 1/2 | cup sour cream |
| 1 | teaspoon dried dill weed |
| 1/8 | teaspoon garlic powder |
| 1 | can (5 oz) tuna, drained |
| 3 | cups fresh vegetables, such as sliced mushrooms, cherry tomato halves, chopped broccoli |
| 1 | cup shredded cheese (4 oz) |
| 1. | Heat oven to 450ºF. In medium bowl, stir Bisquick mix, boiling water and onions until soft dough forms; beat vigorously 20 strokes. |
| 2. | in ungreased 12-inch pizza pan, pat dough with floured hands, forming 1/2-inch rim. |
| 3. | Bake about 10 minutes or until light brown. Cool 10 minutes. |
| 4. | In medium bowl, stir cream cheese, sour cream, dill weed, garlic powder and tuna until smooth; spread evenly over crust. Refrigerate 1 to 2 hours or until chilled. Just before serving, top with vegetables and cheese. Cut into bite-size wedges. Refrigerate any remaining wedges. |
|
| This fresh-tasting appetizer is incredibly versatile! You can leave out the tuna for a meatless treat, or replace it with 1/2 to 1 cup chopped cooked crabmeat. |
Nutrition Information:
60 ( 35); 4g ( 2 1/2g, 0g); 10mg; 130mg; 3g ( 0g, 0g); 2g 2%; 0%; 2%; 0% 0 ; 0 ; 1/2 ; 1/2 0