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PHILLY Spring Veggie Pizza

SUBMITTED BY: Philadelphia 

"A crescent roll crust is topped with a dill infused cream cheese spread and crunchy spring vegetables."
RECIPE RATING:
This recipe has been rated 1 time with an average star rating of 5.0
Read Reviews (1)
PREP TIME  20 Min
READY IN  2 Hrs 20 Min

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 2 (235 g) packages refrigerated crescent dinner rolls
  • 1 (250 g) tub PHILADELPHIA Cream Cheese Spread
  • 1/2 cup MIRACLE WHIP Dressing
  • 1 teaspoon dill weed
  • 1/2 teaspoon onion salt
  • 1 cup chopped sugar snap peas
  • 1 cup quartered cherry tomatoes
  • 1/2 cup sliced radishes
  • 1/2 cup chopped yellow pepper
  • 1/2 cup shredded carrots
  • 3 green onions, chopped

DIRECTIONS

  1. Heat oven to 375 degrees F. Unroll dough; separate into four rectangles. Press onto bottom and up sides of 15x10x3/4-inch baking pan to form crust, firmly pressing seams and perforations together to seal.
  2. Bake 11 to 13 min. or until golden brown; cool.
  3. Mix cream cheese spread, dressing, dill weed and onion salt until well blended. Spread onto crust; top with remaining ingredients. Refrigerate at least 2 hours before cutting to serve.

REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 5 star rating.
Reviewed on May 19, 2009 by pimpingdaze 
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Nutritional Information
PHILLY Spring Veggie Pizza

Servings Per Recipe: 32

Amount Per Serving

Calories: 103

  • Total Fat: 7g
  • Cholesterol: 10mg
  • Sodium: 203mg
  • Total Carbs: 7.7g
  •     Dietary Fiber: 0.3g
  • Protein: 1.9g

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