Cool Veggie Pizza

Best Cheese Pizza - Pizza

This appetizer is a cool pizza made with refrigerated crescent roll dough and topped with finely chopped vegetables. Zucchini, mushrooms, green peppers, green onions and tomatoes all work well as toppings.

Brief

Prep 20 mins

Cook: 12 mins

Additional: 58 mins

Total: 1hr30 mins

Servings: 10

Yield: 10 servings

Cool Veggie Pizza

Ingredients

1 (10 ounce) can refrigerated crescent roll dough

2 (8 ounce) packages cream cheese

softened

½ tablespoon mayonnaise

1 teaspoon dried dill weed

Amazing 'Pizza' Pork Chops

Pizza

Directions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

In a lightly greased 9x13 inch pan or 13 inch round pizza stone arrange the crescent roll dough in a single layer. Pinch together the edges of the dough. Bake for 12 minutes or until it becomes a golden brown crust. Remove the crust from the oven and allow it to cool.

Step 3

In a medium bowl mix together the cream cheese mayonnaise and dill. Evenly spread the cream cheese mixture on the crust. Sprinkle toppings on top of the cream cheese spread. Refrigerate for 30 minutes to allow the spread to thicken.

Step 4

Cut the chilled pizza into wedges or squares with a pizza cutter to serve.

Nutritional Information

Cool Veggie Pizza

Servings Per Recipe:10

Calories: 271.6

% Daily Value *

Protein: 5.4g 11%

Carbohydrates: 12.3g 4%

Sugars: 2.1g

Fat: 22.2g 34%

Saturated Fat: 11.4g 57%

Cholesterol: 49.5mg 17%

Vitamin A Iu: 610.8IU 12%

Niacin Equivalents: 0.5mg 4%

Folate: 5.9mcg 2%

Calcium: 37.7mg 4%

Iron: 1.3mg 7%

Magnesium: 3.1mg 1%

Potassium: 56.7mg 2%

Sodium: 356.7mg 14%

Calories From Fat: 199.6

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.