Spring Veggie Pizza Appetizer

Spring Veggie Pizza Appetizer Recipe
Pizza gets a smart redo with fresh veggies and cream cheese instead of sauce for an app that celebrates spring in every bite. Refrigerated rolls make the crust super easy.


32 servings

Recipe from

Kraft Philadelphia

Recipe Time

Prep: 20 Minutes
Cook: 4 Hours, 10 Minutes

Nutritional Information

Calories 90
Cholesterol 10 mg
Fiber 0 g
Fat 6 g
Sodium 200 mg
Sugars 2 g
Satfat 2.5 g
Carbohydrate 8 g
Protein 2 g
Calcium 0 %


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 MIRACLE WHIP Dressing
1 teaspoon dill
1/2 teaspoon 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


make it

HEAT oven to 375ºF.


UNROLL each package of dough into 2 rectangles. Press onto bottom and up sides of 15x10x1-inch pan, firmly pressing seams and perforations together to seal.


BAKE 11 to 13 min. or until golden brown; cool.


MIX reduced-fat cream cheese, dressing and seasonings until well blended; spread onto crust. Top with remaining ingredients. Refrigerate 2 hours.

KRAFT kitchens tips:

Substitute chopped cucumbers and/or chopped red peppers for one or more of the chopped vegetables.


Substitute KRAFT Real Mayo Mayonnaise for MIRACLE WHIP Salad Dressing.

February 2013
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