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Fresh Vegetable Pizza

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Fresh Vegetable Pizza
  • Prep Time 10 min
  • Total Time 60 min
  • Servings 60
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A fresh take on pizza, served cold and topped with the garden's bounty, this is the perfect summer take-along to pot-lucks and picnics.

Ingredients

2
cans (8 oz each) Pillsbury™ refrigerated crescent dinner rolls or 2 cans (8 oz each) Pillsbury™ refrigerated Crescent Dough Sheet
1
container (8 oz) sour cream
1
to 2 tablespoons prepared horseradish
1/4
teaspoon salt
1/8
teaspoon pepper
2
cups fresh mushrooms, chopped
1
cup chopped seeded tomatoes
1
cup small broccoli florets
1/2
cup chopped green bell pepper
1/2
cup chopped green onions (8 medium)

Directions

  • 1 Heat oven to 375°F.
  • 2 If using crescent rolls: Unroll both cans of dough; separate dough into 4 long rectangles. Place rectangles crosswise in ungreased 15x10x1-inch pan; press in bottom and 1 inch up sides to form crust. Seal perforations. If using dough sheets: Unroll both cans of dough. Place rectangles crosswise in ungreased 15x10x1-inch pan; press in bottom and 1 inch up sides to form crust.
  • 3 Bake 14 to 19 minutes or until golden brown. Cool completely, about 30 minutes.
  • 4 In small bowl, mix sour cream, horseradish, salt and pepper until smooth. Spread evenly over cooled crust. Top with remaining ingredients. Cut into 10 rows by 6 rows. Store in refrigerator.
Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Appetizer
Calories
40
(
Calories from Fat
20
)
Daily Value
Total Fat
2 1/2g
4%
(
Saturated Fat
1g
5%
,
Trans Fat
0g
)
Cholesterol
0mg
0%
Sodium
70mg
3%
Potassium
30mg
1%
Total Carbohydrate
4g
1%
(
Dietary Fiber
0g
0%
,
Sugars
0g
)
Protein
0g
Daily Value*:
Vitamin A
0%
0%
Vitamin C
6%
6%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.
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