Low Cal Veggie Pizza

Name: Low Cal Veggie Pizza
Ingredients: 1 (8 ounce) can refrigerated reduced-fat crescent rolls; 1 (8 ounce) package reduced-fat cream cheese; 1 envelope ranch salad dressing; 2 tablespoons nonfat milk; 1/2 cup chopped broccoli; 1/2 cup chopped carrot; 1/2 cup chopped red sweet pepper; 1/2 cup chopped fresh mushrooms (You can also add most any fresh Veggie you like.)

8 ingredients

10 steps

Ingredients

1 (8 ounce) can refrigerated reduced-fat crescent rolls
1 (8 ounce) package reduced-fat cream cheese
1 envelope ranch salad dressing
2 tablespoons nonfat milk
1/2 cup chopped broccoli
1/2 cup chopped carrot
1/2 cup chopped red sweet pepper
1/2 cup chopped fresh mushrooms (You can also add most any fresh Veggie you like.)

Directions

1

Unroll cresent roll dough into a long rectangle.
2

Press onto a bottom of a 13*9*2 pan coated with a non stick spray.
3

seal seams and preformations.
4

Bake at 375 for 11 minutes or until golden brown.
5

Cool completely.
6

In a mixing bowl, beat the cream cheese and salad dressing and milk until smooth.
7

Spread over crust.
8

Sprinkle with Vegetables.
9

Cover and refrigerate at least 1 hour.
10

Cut in to 16 pieces.