VEGGIE DIPPERS RECIPES
EASY CRESCENT VEGGIE PIZZA RECIPE - PILLSBURY.COM
This top-rated, much-loved easy crescent roll veggie pizza is a favorite go-to for potlucks, tailgate parties, showers, girls’ weekends—basically wherever there's a hungry crowd. Plus cold veggie pizza is a brilliant way to use up whatever veggies you have at the ready. To personalize your veggie pizza toppings, use your leftover veggies or latest garden harvest.
Provided by Pillsbury Kitchens
Total Time 1 hours 10 minutes
Prep Time 20 minutes
Yield 32
Number Of Ingredients 9
Steps:
- Heat oven to 375°F.
- If using crescent rolls: Unroll both cans of dough; separate dough into 4 long rectangles. In ungreased 15x10x1-inch pan, place dough; press in bottom and up sides to form crust. If using dough sheets: Unroll both cans of dough. In ungreased 15x10x1-inch pan, place dough; press in bottom and up sides to form crust.
- Bake 13 to 17 minutes or until golden brown. Cool completely, about 30 minutes.
- In small bowl, mix cream cheese, sour cream, dill and garlic powder until smooth. Spread over crust. Top with vegetables. Serve immediately, or cover and refrigerate 1 to 2 hours before serving. Cut into 8 rows by 4 rows.
Nutrition Facts : Calories 90 , CarbohydrateContent 6 g, CholesterolContent 10 mg, FatContent 1 , FiberContent 0 g, ProteinContent 2 g, SaturatedFatContent 3 g, ServingSize 1 Appetizer, SodiumContent 135 mg, SugarContent 1 g, TransFatContent 1 g
OVERNIGHT VEGGIE LOVER’S BREAKFAST CASSEROLE - PILLSBUR…
Can't get enough veggies in your life? This veggie breakfast casserole recipe was made for you. Loaded with fresh vegetables, including broccoli, mushrooms, spinach, bell pepper and green onions, plus melty cheese and flavorful seasonings, this Overnight Veggie Lovers Breakfast Casserole is nothing short of spectacular. We love that you can prep this dish ahead of time and bake it the next morning, leaving you plenty of time to get on with your morning routine while your house fills with yummy smells. Your easy veggie breakfast casserole will be ready to serve before you know it!
Provided by Pillsbury Kitchens
Total Time 9 hours 25 minutes
Prep Time 30 minutes
Yield 8
Number Of Ingredients 14
Steps:
- Spray 13x9-inch (3-quart) baking dish with cooking spray. Sprinkle 2 cups of the cheese evenly in bottom of baking dish.
- In 12-inch nonstick skillet, melt butter. Add broccoli, mushrooms and garlic; cook over medium heat 3 to 4 minutes or until broccoli is crisp-tender. Cool 5 minutes. Stir in spinach, bell pepper and green onions until well mixed. Spoon evenly onto cheese. Sprinkle with remaining 1 cup cheese. Set aside.
- In large bowl, beat eggs, half-and-half, flour, Italian seasoning, salt and pepper until well blended. Pour egg mixture evenly over cheese and vegetable mixture in baking dish. Cover; refrigerate 8 hours or overnight.
- Heat oven to 350°F. Uncover baking dish; bake 33 to 38 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving. Cover and refrigerate leftovers.
Nutrition Facts : Calories 350 , CarbohydrateContent 11 g, CholesterolContent 255 mg, FatContent 2 , FiberContent 1 g, ProteinContent 19 g, SaturatedFatContent 15 g, ServingSize 1 Serving, SodiumContent 590 mg, SugarContent 4 g, TransFatContent 1/2 g
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