|1||package (8 ounces) refrigerated crescent rolls|
|1||package (8 ounces) cream cheese, softened|
|1||garlic clove, pressed|
|1||teaspoon dried dill weed|
|Salt and ground black pepper to taste|
|2||cups assorted fresh vegetables such as broccoli, cauliflower, cucumber, green or red bell pepper, tomato, green onions, mushrooms, carrot, zucchini or yellow summer squash|
Yield: 10 servings or 20 sample servings
Nutrients per serving: Calories 190, Total Fat 14 g, Saturated Fat 6 g, Cholesterol 25 mg, Carbohydrate 11 g, Protein 4 g, Sodium 260 mg, Fiber 0 g
Cook's Tips: Pantry All-Purpose Dill Mix or Italian Seasoning Mix can be substituted for the dill weed, if desired.
For easier serving, cut the pizza into squares before topping with vegetables.
Variation: Light Cool Veggie Pizza: Substitute reduced-fat crescent rolls, fat-free cream cheese and fat-free mayonnaise for the crescent rolls, cream cheese and mayonnaise.
Nutrients per serving: (Light) Calories 110, Total Fat 3.5 g, Saturated Fat 0 g, Cholesterol 5 mg, Carbohydrate 13 g, Protein 5 g, Sodium 310 mg, Fiber 0 g