Spring Veggie Pizza Appetizer

Name: Spring Veggie Pizza Appetizer
Ingredients: 2 pkg. (8 oz. each) refrigerated reduced-fat crescent dinner rolls; 1 tub (8 oz.) PHILADELPHIA 1/3 Less Fat than Cream Cheese; 1/2 cup KRAFT Light Mayo Reduced Fat Mayonnaise; 1 tsp. dill weed; 1/2 tsp. onion powder; 1 cup each chopped sugar snap peas and quartered cherry tomatoes; 1/2 cup each sliced radishes, chopped yellow peppers and shredded carrots; 3 green onions, chopped

8 ingredients

8 steps

Ingredients

2 pkg. (8 oz. each) refrigerated reduced-fat crescent dinner rolls
1 tub (8 oz.) PHILADELPHIA 1/3 Less Fat than Cream Cheese
1/2 cup KRAFT Light Mayo Reduced Fat Mayonnaise
1 tsp. dill weed
1/2 tsp. onion powder
1 cup each chopped sugar snap peas and quartered cherry tomatoes
1/2 cup each sliced radishes, chopped yellow peppers and shredded carrots
3 green onions, chopped

Directions

1

Heat oven to 375F.
2

Unroll dough; separate into 4 rectangles.
3

Press onto bottom and up sides of 15x10x1-inch pan, firmly pressing seams and perforations together to seal.
4

Bake 11 to 13 min.
5

or until golden brown; cool.
6

Mix reduced-fat cream cheese, mayo and seasonings until well blended; spread onto crust.
7

Top with remaining ingredients.
8

Refrigerate 2 hours.