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Vegetable Crescent Pizza

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Vegetable Crescent Pizza
  • Prep 30 min
  • Total 1 hr 15 min
  • Servings 32
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Serve this colorful vegetable appetizer pizza at your next gathering!
Updated Sep 20, 2016

Ingredients

  • 2 cans Immaculate Baking Co.™ refrigerated crescent rolls
  • 1 package (8 oz) cream cheese, softened
  • 1/2 cup ranch dressing
  • 1/2 cup shredded carrot
  • 1 cup small broccoli florets
  • 3/4 cup quartered cherry tomatoes
  • 3/4 cup quartered cucumber slices
  • 1/2 cup chopped yellow bell pepper
  • 3 medium green onions, sliced

Steps

  • 1
    Heat oven to 350° F. Grease 15 x 10 x 1-inch pan with shortening or cooking spray. Unroll both cans of dough; separate into 4 long rectangles. Press in bottom and up sides of pan to form crust.
  • 2
    Bake 14 to 16 minutes or until golden brown. Cool completely, about 30 minutes.
  • 3
    In small bowl, mix cream cheese and dressing until smooth. Spread over crust. Top with vegetables. Serve immediately, or cover and refrigerate up to 2 hours before serving. Cut into 8 rows by 4 rows.

Tips from the Betty Crocker Kitchens

  • tip 1
    For added convenience, purchase bags of shredded carrots and broccoli florets.
  • tip 2
    To reduce fat and calories, use reduced-fat cream cheese and ranch dressing.

Nutrition

90 Calories, 6g Total Fat, 1g Protein, 7g Total Carbohydrate, 0g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
90
Calories from Fat
50
Total Fat
6g
9%
Saturated Fat
2 1/2g
13%
Trans Fat
0g
Cholesterol
10mg
3%
Sodium
170mg
7%
Potassium
50mg
1%
Total Carbohydrate
7g
2%
Dietary Fiber
0g
0%
Sugars
0g
Protein
1g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
6%
6%
Calcium
0%
0%
Iron
0%
0%
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 Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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