2002 Fresh Veggie Pizza

By boandozzy

One serving (2 pieces) equals 164 calories, 7 g fat (3 g saturated fat), 10 mg cholesterol, 623 mg sodium, 18 g carbohydrate, 1 g fiber, 6 g protein.

Diabetic Exchanges: 1 starch, 1 lean meat, 1 vegetable.

Originally published as Fresh Veggie Pizza in Light & Tasty April/May 2001, p9

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

Preparation

Step 1

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. Yield: 8 servings.