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Lunchtime Recipes

Veggie Pizza

Summary

Serve on Chinet Cut Crystal plates.

What You Need

  • 8 ounces (226g) reduced-fat cream cheese, softened
  • 1/2 cup plain nonfat Greek yogurt
  • 1/2 cup light mayonnaise
  • 1 package powdered Ranch dressing mix
  • 2 (8 ounce) cans reduced-fat Pillsbury Crescent Rolls
  • 1 cup fresh broccoli, chopped
  • 1 cup fresh red pepper, chopped
  • 4 green onions, chopped
  • 1 1/2 cups shredded cheddar cheese

Instructions

  1. Preheat oven to 350°F.
  2. Place cream cheese, yogurt, mayonnaise and Ranch dressing mix in a large bowl. With an electric mixer, beat on medium until smooth and creamy. Set aside.
  3. Remove crescent rolls from the cans and roll out in one big piece onto a large, greased cookie sheet. Pinch seams together, if needed. Bake for 8-10 minutes or until golden brown. Let cool.
  4. Spread cream cheese mixture onto cooled crust. Top with cheese and veggies.
  5. Use a pizza cutter or large knife to cut into squares. Serve immediately or store in refrigerator in airtight container for up to 3 or 4 days.
Category

Lunchtime

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