This appetizer is a cool pizza made with refrigerated
crescent roll dough and topped with finely chopped vegetables. Zucchini,
mushrooms, green peppers, green onions and tomatoes all work well as
toppings.
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Ingredients |
1 (10 ounce) package refrigerated crescent roll dough
2 (8 ounce) packages cream cheese, softened
1/2 tablespoon mayonnaise
1 teaspoon dried dill weed
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Method:
1. Preheat oven to 350 degrees F (175 degrees C).
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2. In a lightly greased 9x13 inch pan or 13
inch round pizza stone, arrange the crescent roll dough in a single layer.
Pinch together the edges of the dough. Bake for 12 minutes, or until it
becomes a golden brown crust. Remove the crust from the oven and allow it
to cool. 3. In a medium bowl, mix
together the cream cheese, mayonnaise and dill. Evenly spread the cream
cheese mixture on the crust. Sprinkle toppings on top of the cream cheese
spread. Refrigerate for 30 minutes to allow the spread to thicken.
4. Cut the chilled pizza into wedges or squares
with a pizza cutter to serve.
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Nutrition at a
glance
Servings Per Recipe: 10 |
Amount
per serving |
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Calories |
249 |
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Protein
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5g |
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Total
Fat |
20g |
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Sodium
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447mg |
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Cholesterol |
49mg |
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Carbohydrates |
14g |
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Fiber
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- |
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