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Veggie Pizza
Feel free to substitute whatever vegetables you have on hand for the top-
pings on this pizza.
2 packs (8 oz. ea.) reduced fat crescent rolls 4 green onions, sliced
8 oz. low fat sour cream
8 oz. low fat cream cheese
2 t. dried dill weed
½ t. garlic powder
½ pack (half of .75 oz.) ranch dressing mix
1. Preheat the oven to 350° F. Spray a cookie sheet with nonstick cooking
spray.
2. Put the crescent roll dough on the cookie sheet in a single layer. Spread
the dough as needed to make a crust. Using a fork, poke holes in the
dough. Bake for 10 minutes.
3. In a large mixing bowl, on low speed, mix the sour cream, cream cheese,
dill, garlic powder and dressing mix until well blended.
4. Into the cream cheese mixture, stir the onion, pepper, broccoli and
carrot. Spread all evenly on the cooled crust. Top with the tomatoes and
cheddar cheese. Refrigerate until ready to serve.
Makes about 15 servings
RECIPES
Ginnys.com/Blog
½ bell pepper, chopped
2 c. broccoli, chopped
1 carrot, finely chopped
15 grape tomatoes, sliced
1 c. cheddar, shredded
9
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