Shrimp and Veggie Appetizer Pizza

Shrimp and Veggie Appetizer Pizza

Spinach dip makes a sneaky time-saver in this veggie and seafood snack.

Prep Time

35

Minutes

Total Time

2:50

Hrs:Mins

Makes

32

appetizers

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.
Makes 32 appetizers
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Substitute ranch dip or dill dip for the spinach dip, if you like.
Tip
Cut jicama into 1/4-inch slices, then cut 1/4-inch strips into 1-inch lengths.

Nutrition Information:

1 Serving (1 Appetizer)
  • Calories 80
    • (Calories from Fat 35),
  • Total Fat 4g
    • (Saturated Fat 1 1/2g,
    • Trans Fat 0g),
  • Cholesterol 15mg;
  • Sodium 170mg;
  • Total Carbohydrate 7g
    • (Dietary Fiber 0g,
    • Sugars 2g),
  • Protein 3g;
Percent Daily Value*:
    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;
    Carbohydrate Choices:
    • 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.