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Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
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Easy Vegetable Pizza |
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Serves: 60 Print this RecipePrep Time: 20 minutes (ready in 1 hour 55 minutes) - Yield: 60 appetizers 2 (8-ounce) cans refrigerated crescent rolls 1 (8-ounce) package cream cheese, softened 1/2 cup sour cream 1 teaspoon dried dill weed 1/8 teaspoon garlic powder 20 small fresh broccoli florets 20 cucumbers or zucchini slices 10 cherry tomatoes, halved 2 tablespoons tiny fresh parsley sprigs, if desired 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 Easy Vegetable Pizza comes from the Cook'n with Pillsbury collection. Click here to order this CD or download this brand-name recipe set right now! Deviled Eggs Maple-Apple Party Riblets Shrimp Cocktail Shrimp Balls Cream Cheese Puffs Stuffed Party Mushrooms Mini Swiss Quiches Roasted Chicken Nachos Beef Canapes with Caper Mayonnaise Cucumber-Dill Stuffed Cherry Tomatoes Chicken Liver Pate Bacon-Wrapped Rumaki Spicy Honey Chicken Drumettes Easy Pesto Pinwheels Shrimp and Pineapple Kabobs Fiesta Quesadillas Turkey Club Tortilla Roll-Ups Chicken Salad Spread Egg Salad Spread Seafood Salad Spread Ham Salad Spread Sun-Dried Tomato and Cheese Pizza Mediterranean Salsa with Crostini Bean and Corn Salsa Pineapple Salsa Garden Fresh Salsa Green Chile Cheesecake Spread Classic Guacamole Tomato and Basil Bruschetta Gruyere Chicken Triangles Easy Vegetable Pizza Dilly Dip Light Spinach Dip Lemon Yogurt Fruit Dip Chili Potato Dippers with Cheddar Jalapeno Dip Hot Spinach Jalapeno Cheese Dip Layered Ranchero Dip Spicy Cajun Dip Roasted Vegetables with Spicy Aioli Dip Warm Roasted Pepper and Artichoke Spread Baked Crabmeat Spread Crescent-Wrapped Brie Baked Brie with Mango Salmon and Cream Cheese Pate Apple Cheese Ball Party Snack Mix Tropical Fruit Rum Slush Party Punch Cranberry-Raspberry Wine Coolers Ultimate Chocolate Malt Fruit Sangria Strawberry Yogurt Smoothies Old-Fashioned Lemonade Sunrise Mimosas Rich and Creamy Eggnog Hot Cocoa New England Mulled Chowder Cook's Note: Fresh Vegetable Dippers Cook's Note: Garnishes for Party Sandwiches Sandwich Ideas Vegetable Dipper Quantities Cook's Note: Handling Jalapeños Cook's Note: Garnishes for Dips Cook's Note: Garnishes for Vegetable Platters Cook's Note: Warming a Punch Bowl Cook's Note: Making an Ice Ring Punch for a Bunch Tips for Perfect Coffee Basic Coffee Recipe Types of Tea Tips for Better Tea |
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