Cool Veggie Pizza
A homemade version of vegetable pizza that uses crescent rolls and cream cheese.
Yield
4 servingsPrep
20 minCook
10 minReady
30 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
crescent roll dough
can, refrigerated |
*
|
| 2 | each |
cream cheese
8 oz packages, softened |
*
|
| 1 ½ | tablespoon |
mayonnaise
|
|
| 1 | tablespoon |
dill weed
|
|
|
salt
to taste |
*
|
||
|
black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
crescent roll dough
can, refrigerated |
*
|
| 2 | each |
cream cheese
8 oz packages, softened |
*
|
| 23 | ml |
mayonnaise
|
|
| 15 | ml |
dill weed
|
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
Directions
Preheat oven to 350℉ (180℃).
Spread crescent roll dough on 13-inch baking stone and pinch seams together.
Bake 10 to 12 minutes until lightly brown. Remove from oven and let cool completely.
Blend cream cheese, mayonnaise, dill weed, salt and pepper.
Spread the cheese mixture on top of cooled crust.
Toppings: (all finely chopped) zucchini, green onions, mushrooms, tomatoes, green peppers, cucumbers
Sprinkle layer of each vegetable over cheese mixture.
Refrigerate before serving.
