This light pizza makes a great appetizer when cut in small squares, but can also be a main dish if you’d like. It’s fast and easy to make.
Garden Veggie Pizza Squares (Source)
1 – 8 oz package cream cheese
1 – 8 oz package refrigerated crescent rolls
1 – 1 oz package Ranch style dressing mix
2 carrots finely chopped
½ cup chopped red bell pepper
½ cup chopped green bell pepper
½ cup fresh broccoli, chopped
½ cup chopped green onion.
- Preheat oven to 375
- Roll out crescent rolls on a large non-stick baking sheet. Stretch and flatten to form one large rectangle on the sheet. Bake 11 to 13 minutes or until golden brown. Allow to cool.
- Place cream cheese in a medium sized bowl. Mix cream cheese with ½ of the ranch dressing mix. (You may adjust amount of dressing mix used to taste). Spread mixture over cooled crust. Arrange carrots, red and green bell pepper, broccoli and green onions across the top. Chill in refrigerator for 1 hour. Cut into bite size squares to serve.