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Wednesday, November 23, 2016

Garden Veggie Pizza Squares

3, 8 ounce packages refrigerated crescent rolls [672 g]
3, 8 ounce packages softened low fat cream cheese [672 g]
2, 1 ounce packets dry ranch dressing mix [54 g]
6 finely chopped carrots
1 ½ cups chopped red bell peppers
1 ½ cups chopped green bell pepper
1 ½ cups freshly chopped broccoli
1 ½ cups chopped green onions

Preheat oven to 375. Roll out crescent rolls onto large non stick baking sheets. Stretch and flatten to form a single rectangular shape on the baking sheets. Bake 11 to 13 minutes, or until golden brown. Allow to cool. Place cream cheese in a large bowl. Add the ranch dressing mix and combine. Spread the mixture over the cooled crust. Arrange carrots, pepper, broccoli and green onions on top. Chill in the refrigerator approximately 1 hour. Cut into bite size squares to serve.

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