RANCH VEGGIE PIZZA APPETIZER
An easy appetizer that's a real crowd-pleaser!
Provided by Karen Gibson
Categories Appetizer
Time 35m
Number Of Ingredients 8
Steps:
- Combine the ranch spread ingredients in a medium bowl until and spreadable. If time allows, refrigerate for several hours (or overnight) to let the flavors fully combine.
- Preheat oven 375ºF. Line a rimmed half sheet pan with parchment paper.
- Unroll both cans of dough (don't separate the pieces). Lay the dough sheets side by side on the sheet pan. Press the seams together, and pinch closed any dough perforations. It doesn't have to have to be perfect - the ranch spread will cover it later.
- Bake until golden. To be safe, check the crust at the 10-minute mark. It might need less time in the oven than called for on the can, because the dough is being baked flat instead of rolled. Remove from oven and let cool on the pan.
- When the crust is cool, use an offset spatula to apply the ranch spread over the crust. You don't need a thick layer; just enough to cover the crust and provide a foothold for the veggies.
- Sprinkle the veggies evenly over the top. Gently pat them into the spread with the flat of your hand. Season the vegetables with seasoned salt (if your bottle has a shaker top, just sprinkle right out of the bottle). Top with the minced herbs.
- Use a sharp paring knife or pizza cutter to divide the pizza into about 20 squares. Transfer to a serving platter, or serve right from the pan.
- Serve immediately, or refrigerate to hold for later.
Nutrition Facts : Calories 280 kcal, ServingSize 1 serving
FRESH VEGGIE PIZZA
There's no need to bring confetti to your next snack-time gathering. Just carry in this colorful veggie pizza that's topped with a rainbow of crunchy vegetables! Guests usually don't even guess this delicious pizza is low-fat. -Brooke Wiley, Halifax, Virginia
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- 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.
Nutrition Facts : Calories 164 calories, Fat 7g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 623mg sodium, Carbohydrate 18g carbohydrate (0 sugars, Fiber 1g fiber), Protein 6g protein.
VEGGIE PIZZA
I never have leftovers when I serve this. You can use low-fat or nonfat sour cream for this recipe if you'd like.
Provided by MERRI C
Categories Main Dish Recipes Pizza Recipes
Time 2h25m
Yield 16
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a jellyroll pan with non-stick cooking spray.
- Pat crescent roll dough into a jellyroll pan. Let stand 5 minutes. Pierce with fork.
- Bake for 10 minutes, let cool.
- In a medium-sized mixing bowl, combine sour cream, cream cheese, dill weed, garlic salt and ranch dip mix. Spread this mixture on top of the cooled crust. Arrange the onion, carrot, celery, broccoli, radish, bell pepper and broccoli on top of the creamed mixture. Cover and let chill. Once chilled, cut it into squares and serve.
Nutrition Facts : Calories 196.3 calories, Carbohydrate 16 g, Cholesterol 35.7 mg, Fat 12.6 g, Fiber 1.6 g, Protein 4.8 g, SaturatedFat 7.8 g, Sodium 358.6 mg, Sugar 1.4 g
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