Shrimp and Veggie Appetizer Pizza

 

2

cans (8 oz each) Pillsbury® refrigerated reduced fat or regular crescent dinner rolls

8

oz spinach dip (1 cup)

4

oz fresh snow pea pods (1 cup), cut into 1-inch pieces

1

cup cherry tomatoes or grape tomatoes, halved

1/2

cup julienne (matchstick-cut) jicama (1x1/4x1/4 inch)

7

oz cooked deveined peeled salad shrimp, thawed if frozen, tail shells removed

2

tablespoons finely chopped fresh basil leaves

• 1 Heat oven to 375°F. Grease or spray 15x10x1-inch pan. Unroll both cans of dough; separate into 4 long rectangles. On pan, place 3 rectangles lengthwise, beginning at 1 short end of pan. Place remaining rectangle across other short end of pan, to fill pan with dough. Press dough in bottom and up sides to form crust, firmly pressing perforations to seal.
• 2 Bake 13 to 17 minutes or until golden brown. Cool completely, about 30 minutes.
• 3 Spread spinach dip over cooled crust. Arrange peas, tomatoes, jicama and shrimp over dip. Gently press into dip. Sprinkle with basil.
• 4 Serve immediately, or cover and refrigerate up to 2 hours before serving. To serve, cut into 8 rows by 4 rows into squares.