Serves: 60
Total Calories: 65
1. Heat oven to 375°F. Unroll dough into 4 long rectangles. Place crosswise in ungreased 15x10x1-inch baking pan press over bottom and 1 inch up sides to form crust. Firmly press perforations to seal.
2. Bake at 375°F. for 13 to 17 minutes or until golden brown. Cool 15 minutes or until completely cooled.
3. In small bowl, combine cream cheese, sour cream, dill and garlic powder blend until smooth. Spread evenly over cooled crust. Cover refrigerate 1 to 2 hours.
4. Just before serving, cut into 1 1/2-inch squares. Top each square with broccoli floret, cucumber slice or tomato half. Garnish each with parsley.
Nutrition Information Per Serving: Serving Size: 1 Appetizer * Calories: 45 * Calories from Fat: 25 * % Daily Value: Total Fat: 3 g 5% * Saturated Fat: 1 g 5% * Cholesterol: 5 mg 2% * Sodium: 70 mg 3% * Total Carbohydrate: 3 g 1% * Dietary Fiber: 0 g 0% * Sugars: 1 g * Protein: 1 g * Vitamin A: 4% * Vitamin C: 4% * Calcium: 0% * Iron: 0% * Dietary Exchanges: 1/2 Vegetable, 1/2 Fat
This Easy Vegetable Pizza recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
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