VEGETABLE PIZZA WITH RANCH DRESSING RECIPES

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LEMON PEPPER-RANCH CHICKEN RECIPE - BETTYCROCKER.COM



Lemon Pepper-Ranch Chicken Recipe - BettyCrocker.com image

Home-cooked crunchy ranch chicken is table-ready in 30 minutes! Lemon pepper panko bread crumbs lend a flavor twist to this family favorite.

Provided by Betty Crocker Kitchens

Total Time 30 minutes

Prep Time 10 minutes

Yield 4

Number Of Ingredients 5

4 boneless skinless chicken breasts (about 1 1/4 lb)
3 tablespoons reduced-fat or regular ranch dressing
1 cup Progresso™ lemon pepper panko crispy bread crumbs
2 tablespoons butter or margarine, melted
Fresh parsley, if desired

Steps:

  • Heat oven to 425°F. Line cookie sheet with foil; spray foil with cooking spray. Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/2 inch thick.
  • In shallow bowl, place dressing. Dip chicken in dressing; coat evenly with bread crumbs. Place on cookie sheet. Drizzle with melted butter.
  • Bake 10 minutes. Turn chicken; bake 5 to 10 minutes longer or until juice of chicken is clear when center of thickest part is cut (165°F) and coating is light golden brown. Garnish with parsley.

Nutrition Facts : Calories 360 , CarbohydrateContent 19 g, CholesterolContent 105 mg, FatContent 2 1/2 , FiberContent 0 g, ProteinContent 34 g, SaturatedFatContent 5 g, ServingSize 1 Serving, SodiumContent 650 mg, SugarContent 0 g, TransFatContent 0 g

VEGETABLE CRESCENT PIZZA RECIPE - BETTYCROCKER.COM



Vegetable Crescent Pizza Recipe - BettyCrocker.com image

Serve this colorful vegetable appetizer pizza at your next gathering!

Provided by Betty Crocker Kitchens

Total Time 1 hours 15 minutes

Prep Time 30 minutes

Yield 32

Number Of Ingredients 9

2 cans Immaculate Baking Co.™ refrigerated crescent rolls
1 package (8 oz) cream cheese, softened
1/2 cup ranch dressing
1/2 cup shredded carrot
1 cup small broccoli florets
3/4 cup quartered cherry tomatoes
3/4 cup quartered cucumber slices
1/2 cup chopped yellow bell pepper
3 medium green onions, sliced

Steps:

  • Heat oven to 350° F. Grease 15 x 10 x 1-inch pan with shortening or cooking spray. Unroll both cans of dough; separate into 4 long rectangles. Press in bottom and up sides of pan to form crust.
  • Bake 14 to 16 minutes or until golden brown. Cool completely, about 30 minutes.
  • In small bowl, mix cream cheese and dressing until smooth. Spread over crust. Top with vegetables. Serve immediately, or cover and refrigerate up to 2 hours before serving. Cut into 8 rows by 4 rows.

Nutrition Facts : Calories 90 , CarbohydrateContent 7 g, CholesterolContent 10 mg, FatContent 1 , FiberContent 0 g, ProteinContent 1 g, SaturatedFatContent 2 1/2 g, ServingSize 1 Serving, SodiumContent 170 mg, SugarContent 0 g, TransFatContent 0 g

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