RANCH VEGGIE PIZZA RECIPES

VEGGIE PIZZA RECIPE | ALLRECIPES

Veggie Pizza Recipe | Allrecipes image

I never have leftovers when I serve this. You can use low-fat or nonfat sour cream for this recipe if you'd like.

Provided by MERRI C

Categories Veggie Pizza

Total Time 2 hours 25 minutes

Prep Time 25 minutes

Yield 16 servings

Number Of Ingredients 12

Ingredients

2 (8 ounce) packages refrigerated crescent rolls
1 cup sour cream
1 (8 ounce) package cream cheese, softened
1 teaspoon dried dill weed
¼ teaspoon garlic salt
1 (1 ounce) package ranch dressing mix
1 small onion, finely chopped
1 stalk celery, thinly sliced
½ cup halved and thinly-sliced radishes
1 red bell pepper, chopped
1 ½ cups fresh broccoli, chopped
1 carrot, grated

Steps:

Preheat oven to 350 degrees F (175 degrees C). Spray a jellyroll pan with non-stick cooking spray.
Pat crescent roll dough into a jellyroll pan. Let stand 5 minutes. Pierce with fork.
Bake for 10 minutes, let cool.
In a medium-sized mixing bowl, combine sour cream, cream cheese, dill weed, garlic salt and ranch dip mix. Spread this mixture on top of the cooled crust. Arrange the onion, carrot, celery, broccoli, radish, bell pepper and broccoli on top of the creamed mixture. Cover and let chill. Once chilled, cut it into squares and serve.

Nutrition Facts : Calories 196.3 calories, CarbohydrateContent 16 g, CholesterolContent 35.7 mg, FatContent 12.6 g, FiberContent 1.6 g, ProteinContent 4.8 g, SaturatedFatContent 7.8 g, SodiumContent 358.6 mg, SugarContent 1.4 g

FRESH VEGGIE PIZZA RECIPE: HOW TO MAKE IT - TASTE OF HOME

Fresh Veggie Pizza Recipe: How to Make It - Taste of Home image

There's no need to bring confetti to your next snack-time gathering. Just carry in this colorful veggie pizza that's topped with a rainbow of crunchy vegetables! Guests usually don't even guess this delicious pizza is low-fat. —Brooke Wiley, Halifax, Virginia

Provided by Taste of Home

Categories Appetizers

Total Time 25 minutes

Prep Time 25 minutes

Cook Time 0 minutes

Yield 8 servings.

Number Of Ingredients 5

Ingredients

1 tube (8 ounces) reduced-fat crescent rolls
1 package (8 ounces) reduced-fat cream cheese
1 envelope ranch salad dressing mix
2 tablespoons fat-free milk
1/2 cup each chopped fresh broccoli, cauliflower, carrots, green pepper, sweet red pepper and mushrooms

Steps:

Unroll crescent roll dough into one long rectangle. Press onto the bottom of a 13-in. x 9-in. baking pan coated with cooking spray; seal seams and perforations. , Bake at 375° for 11-13 minutes or until golden brown. Cool completely., In a large bowl, beat the cream cheese, salad dressing mix and milk until smooth. Spread over crust. Sprinkle with vegetables. Cover and refrigerate for at least 1 hour before serving. Cut into 16 pieces.

Nutrition Facts : Calories 164 calories, FatContent 7g fat (3g saturated fat), CholesterolContent 10mg cholesterol, SodiumContent 623mg sodium, CarbohydrateContent 18g carbohydrate (0 sugars, FiberContent 1g fiber), ProteinContent 6g protein.

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FRESH VEGGIE PIZZA RECIPE: HOW TO MAKE IT - TASTE OF HOME

There's no need to bring confetti to your next snack-time gathering. Just carry in this colorful veggie pizza that's topped with a rainbow of crunchy vegetables! Guests usually don't even guess this delicious pizza is low-fat. —Brooke Wiley, Halifax, Virginia
From tasteofhome.com
Reviews 4.6
Total Time 25 minutes
Category Appetizers
Calories 164 calories per serving

Unroll crescent roll dough into one long rectangle. Press onto the bottom of a 13-in. x 9-in. baking pan coated with cooking spray; seal seams and perforations. , Bake at 375° for 11-13 minutes or until golden brown. Cool completely., In a large bowl, beat the cream cheese, salad dressing mix and milk until smooth. Spread over crust. Sprinkle with vegetables. Cover and refrigerate for at least 1 hour before serving. Cut into 16 pieces.

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