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.

Yield:

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 %

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 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

Preparation

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

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

SUBSTITUTE

Substitute KRAFT Real Mayo Mayonnaise for MIRACLE WHIP Salad Dressing.

February 2013
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