Spinach dip makes a sneaky time-saver in this veggie and seafood snack.
cans (8 oz each) Pillsbury™ 90 calorie crescents or regular crescent dinner rolls
oz spinach dip (1 cup)
oz fresh snow pea pods (1 cup), cut into 1-inch pieces
cup cherry tomatoes or grape tomatoes, halved
cup julienne (matchstick-cut) jicama (1x1/4x1/4 inch)
oz cooked deveined peeled salad shrimp, thawed if frozen, tail shells removed
tablespoons finely chopped fresh basil leaves
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.
Bake 13 to 17 minutes or until golden brown. Cool completely, about 30 minutes.
Spread spinach dip over cooled crust. Arrange peas, tomatoes, jicama and shrimp over dip. Gently press into dip. Sprinkle with basil.
Serve immediately, or cover and refrigerate up to 2 hours before serving. To serve, cut into 8 rows by 4 rows into squares.
Substitute ranch dip or dill dip for the spinach dip, if you like.
Cut jicama into 1/4-inch slices, then cut 1/4-inch strips into 1-inch lengths.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Appetizer
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- 1 1/2g,
- 1 1/2%
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.