Spring Veggie Pizza Appetizer recipe

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Ingredients

2 (8 ounce) cans refrigerated reduced-fat crescent dinner rolls
1 (8 ounce) container PHILADELPHIA 1/3 Less Fat than Cream Cheese
½ cup MIRACLE WHIP Dressing
1 teaspoon dill weed
½ teaspoon onion powder
1 cup chopped sugar snap peas
1 cup quartered cherry tomatoes
½ cup sliced radishes
½ cup chopped yellow pepper
½ cup shredded carrots
3 green onions, chopped

Nutrition Info

85.4 calories
carbohydrate: 7.9 g
cholesterol: 6.3 mg
fat: 4.8 g
fiber: 0.3 g
protein: 1.8 g
saturatedFat: 1.6 g
servingSize: -
sodium: 180.6 mg
sugar: 2.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat oven to 375 degrees F.

  2. Unroll each package of dough into 2 rectangles. Press onto bottom and up sides of 15x10x1-inch pan, firmly pressing seams and perforations together to seal.

  3. Bake 11 to 13 min. or until golden brown, cool.

  4. Mix reduced-fat cream cheese, dressing and seasonings until well blended, spread onto crust. Top with remaining ingredients. Refrigerate 2 hours.

Recipe Yield

32 servings

Recipe Note

A medley of colorful spring veggies like sugar snap peas, cherry tomatoes, and radishes top a creamy 'sauce' on a golden dinner-roll crust for these tasty appetizer bites.

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