Fresh Veggie Pizza
Recipe Notes
- Try substituting whole wheat flour tortillas for crescent rolls.
- Use vegetables that are in season and lower in cost.
Ingredients
1 package
low-fat crescent rolls 4 ounces
nonfat cream cheese 1⁄4 cup
nonfat mayonnaise 1⁄2 cup
nonfat sour cream 1⁄2 teaspoon
dried basil (or thyme) 1⁄2 cup
broccoli, chopped 1⁄2 cup
cauliflower, chopped 1⁄4 cup
green pepper, finely chopped 1⁄2 cup
carrot, finely chopped 1⁄3 cup
low-fat shredded cheddar cheeseDirections
- Heat oven to 350° F.
- Unroll the crescent rolls and place them on a baking sheet to bake. Bake for 10 minutes.
- Mix together the cream cheese, mayonnaise, sour cream and basil until smooth.
- Spread mixture on the cooled crescent rolls.
- Sprinkle the chopped vegetables and shredded cheddar cheese on top of the cream cheese mixture. Serve immediately.
- Refrigerate leftovers within 2 hours.
Notes
- Try substituting whole wheat flour tortillas for crescent rolls.
- Use vegetables that are in season and lower in cost.
Last updated: 01/24/18
2 Comments for "Fresh Veggie Pizza"
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Submitted by cscadden on Fri, 03/02/2018 - 11:04I used this recipe during February, 2018, since the monthly was Pizza. I used the whole grain tortilla as my crust. I also topped it with thawed forzen veggie mix of carrots, green beans, and cauliflower, from the food banks. I added fresh bell pepper (red or yellow). Very colorful and it was a hit everywhere I went. A suggestion was to roll it up and cut it into pinwheels and serve as an appetizer. So easy to make.
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Submitted by anneh on Fri, 05/21/2010 - 10:50