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Veggie-Bacon Squares

Enjoy dinner tonight with this hearty bacon and vegetables baked with Pillsbury® refrigerated thin pizza crust and three kinds of cheese.

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 (2) 4 Reviews
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  • Prep Time 45 min
  • Total Time 1 hr 15 min
  • Servings 6

Ingredients

8
slices thick-sliced bacon, cut into 1-inch pieces
1
cup whipping cream
2
tablespoons butter, cut into small pieces
1/2
package (3-oz size) cream cheese, cut into pieces
3/4
cup grated Parmesan cheese
1 1/4
teaspoons garlic powder
1
can (11 oz) Pillsbury™ refrigerated thin pizza crust
2
small zucchini (8 oz), cut into julienne pieces (1 1/2x1/4x1/4 inch)
1
small yellow summer squash (4 oz), cut into julienne pieces (1 1/2x1/4x1/4 inch)
2
cups sliced fresh mushrooms
1/8
teaspoon freshly ground pepper
1
cup halved grape tomatoes
1/2
cup shredded mozzarella cheese (2 oz)

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 Heat oven to 400°F. In skillet, cook bacon over medium heat, stirring occasionally, until crisp. Remove bacon; drain on paper towels. Reserve 3 tablespoons bacon drippings in small bowl; set aside. Discard remaining drippings; wipe skillet clean and set aside.
  • 2 In 1-quart saucepan, mix 2 tablespoons of reserved drippings, the whipping cream, butter and cream cheese. Cook over medium-low heat, stirring frequently with wire whisk, until melted and blended. Stir in Parmesan cheese and 1 teaspoon of the garlic powder until well blended. Keep warm over low heat.
  • 3 Spray 11x7-inch (2-quart) glass baking dish with cooking spray. Unroll dough in baking dish; press in bottom and up sides of dish. Bake 5 minutes. Meanwhile, in reserved skillet, add remaining 1 tablespoon bacon drippings, the zucchini, yellow squash, mushrooms, pepper and remaining 1/4 teaspoon garlic powder; toss to coat with drippings. Cook and stir over medium-high heat 3 to 5 minutes or until vegetables are crisp-tender. Stir in bacon.
  • 4 Using slotted spoon, spoon zucchini mixture evenly onto partially baked crust. Pour sauce over vegetables. Top with tomato halves and mozzarella cheese.
  • 5 Bake 16 to 20 minutes or until crust is evenly browned and cheese is melted. Let stand 10 minutes before serving.

EXPERT TIPS

Expert Tips

One cup of cubed peeled butternut squash can be substituted for the summer squash.

Serve this dish with a nice low-fat salad.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
550
(
Calories from Fat
310),
% Daily Value
Total Fat
34g
34%
(Saturated Fat
18g,
18%
Trans Fat
1g
1%
),
Cholesterol
100mg
100%;
Sodium
1210mg
1210%;
Total Carbohydrate
38g
38%
(Dietary Fiber
2g
2%
  Sugars
8g
8%
),
Protein
22g
22%
;
% Daily Value*:
Vitamin A
20%;
Vitamin C
10%;
Calcium
25%;
Iron
15%;
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 1/2 High-Fat Meat; 4 Fat;
Carbohydrate Choices:
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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© 2014 ®/TM General Mills All Rights Reserved

Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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