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Reduced-Fat Crescent Vegetable Pizza
Prep Time: 20 min ; Start to Finish: 2 hr 10 min
Makes: 60 appetizers; 30 servings
Ingredients:
2 (8-oz.) cans Pillsbury® Refrigerated Reduced Fat Crescent Dinner Rolls
3/4 cup low-fat cottage cheese
4 oz. 1/3-less-fat cream cheese, softened
1 teaspoon dried dill weed
1/8 teaspoon garlic powder
20 EACH of fresh small broccoli, cucumber and tomato pieces
1. Heat oven to 375°F. Unroll dough into 4 long rectangles. Place crosswise in ungreased 15x10x1-inch baking pan; press over bottom and up sides to form crust.
2. Bake at 375°F. for 13 to 17 minutes or until golden brown. Cool 30 minutes or until completely cooled.
3. In small bowl, combine cottage cheese, cream cheese, dill and garlic powder; blend until smooth. Spread over cooled crust. Cover; refrigerate 1 to 2 hours.
4. To serve, cut into 1 1/2-inch squares. Garnish each with vegetables.
Makes 60 pieces
Per 2 pieces: calories (60), fat (3), fiber (0)
Prep Time: 20 min ; Start to Finish: 2 hr 10 min
Makes: 60 appetizers; 30 servings
Ingredients:
2 (8-oz.) cans Pillsbury® Refrigerated Reduced Fat Crescent Dinner Rolls
3/4 cup low-fat cottage cheese
4 oz. 1/3-less-fat cream cheese, softened
1 teaspoon dried dill weed
1/8 teaspoon garlic powder
20 EACH of fresh small broccoli, cucumber and tomato pieces
1. Heat oven to 375°F. Unroll dough into 4 long rectangles. Place crosswise in ungreased 15x10x1-inch baking pan; press over bottom and up sides to form crust.
2. Bake at 375°F. for 13 to 17 minutes or until golden brown. Cool 30 minutes or until completely cooled.
3. In small bowl, combine cottage cheese, cream cheese, dill and garlic powder; blend until smooth. Spread over cooled crust. Cover; refrigerate 1 to 2 hours.
4. To serve, cut into 1 1/2-inch squares. Garnish each with vegetables.
Makes 60 pieces
Per 2 pieces: calories (60), fat (3), fiber (0)