Recipe by Becky
"It's freakin' amazing. This is how I learned to like veggies. Use 6 cups assorted chopped veggies to your taste."
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2 (8 ounce) packages
refrigerated crescent rolls
2 (8 ounce) packages
cream cheese, softened
1 (1.4 ounce) package
dry vegetable soup mix (such as Knorr®)
chopped green bell pepper
chopped red bell pepper
chopped yellow bell pepper
This "fills" my carb/pizza cravings...we absolutely love it. The only difference is that I use low fat cheeses: mozzarella, and mild white cheddar; and sprinkle pizza with Italian seasoning and garlic powder
Veggie pizza is my favorite appetizer. The one thing that makes this recipe different from others I've made is that it uses vegetable soup mix rather than Italian or ranch dressing. One change I made was only using one 8 oz. cream cheese. One was creamy enough and covered the entire cookie sheet as I wanted the fresh veggies to shine through, not the cheese mixture. I topped it with: fresh spinach, red, yellow, orange & green peppers, red onion, radishes, cauliflower, broccoli, carrots, diced tomatoes and a little shredded cheese. I took this to a beer tasting party, and it was well received.
This is pretty tasty. I used chopped spinach, green onions, radishes, carrots, and grape tomatoes. It is a lot doughier than I expected. Would it work to use only one can of dough and roll it thin?
Everybody raved about it. Will be making this for most get togethers!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/30 of a recipe
Servings Per Recipe: 30
Amount Per Serving
Calories from Fat: 94
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