Veggie Pizza Squares Makeover Light Recipes

MAKEOVER VEGGIE PIZZA SQUARES

Steps:

• Unroll both tubes of crescent dough and pat into an ungreased 15x10x1-in. baking pan; seal seams and perforations. Bake at 375° for 10-12 minutes or until golden brown. Cool completely on a wire rack., In a small bowl, beat the cream cheeses, yogurt, mayonnaise, milk, dill and garlic salt until smooth. Spread over crust. Sprinkle with carrots, cauliflower, broccoli, green pepper, mushrooms, olives and onion. Cover and refrigerate for at least 1 hour. , Cut into squares. Refrigerate leftovers. ,

EASY CRESCENT VEGGIE PIZZA

Steps:

• Heat oven to 375°F.
• If using crescent rolls: Unroll both cans of dough; separate dough into 4 long rectangles. In ungreased 15x10x1-inch pan, place dough; press in bottom and up sides to form crust. If using dough sheets: Unroll both cans of dough. In ungreased 15x10x1-inch pan, place dough; press in bottom and up sides to form crust.
• Bake 13 to 17 minutes or until golden brown. Cool completely, about 30 minutes.
• In small bowl, mix cream cheese, sour cream, dill and garlic powder until smooth. Spread over crust. Top with vegetables. Serve immediately, or cover and refrigerate 1 to 2 hours before serving. Cut into 8 rows by 4 rows.

GARDEN VEGGIE PIZZA SQUARES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Roll out crescent rolls onto a large non-stick baking sheet. Stretch and flatten to form a single rectangular shape on the baking sheet. Bake 11 to 13 minutes in the preheated oven, or until golden brown. Allow to cool.
• Place cream cheese in a medium bowl. Mix cream cheese with 1/2 of the ranch dressing mix. Adjust the amount of dressing mix to taste. Spread the mixture over the cooled crust. Arrange carrots, red bell pepper, broccoli and green onions on top. Chill in the refrigerator approximately 1 hour. Cut into bite-size squares to serve.

PIZZA SQUARES

Steps:

• Preheat oven to 200 degrees Celcius.
• Take out the metal oven rack, and line with baking paper.
• Slightly thaw the puff pastry, cut into 16 squares.
• Place puff pastry squares onto the oven rack.
• Spread tomato paste with a butter knife onto the squares.
• Place one of the salami quarters onto every square.
• Add three olive thirds onto every square.
• Sprinkle grated cheese onto squares.
• (optional) Also sprinkle dried herbs.
• Place oven rack back into the oven, bake for 20 minutes, or until the puff pastry in cooked.
• Cool for 10 minutes before serving.

VEGGIE PIZZA SQUARES

Steps:

• Unroll both tubes of crescent dough; press onto the bottom and 1/2 in. up the sides of a greased 15x10x1-in. baking pan. Seal perforations. , Bake at 375° for 7-10 minutes or until lightly browned. Cool on a wire rack. , In a small bowl, beat the cream cheese, sour cream and ranch dressing mix. Spread over crust. Sprinkle with vegetables and cheese. Chill for 1-2 hours. Cut into squares. Refrigerate leftovers.

VEGGIE PIZZA SQUARES (MAKEOVER - LIGHT)

Steps:

• Preheat oven to 375°F.
• Unroll both tubes of crescent dough and pat into an ungreased 15x10x1-inch baking pan; seal seams and perforations.
• Bake for 10-12 minutes or until golden brown.
• Cool completely on a wire rack.
• Meanwhile, in a small mixing bowl, beat the cream cheeses, yogurt, mayo, milk, dill and garlic until smooth. Spread over crust.
• Sprinkle with carrots, cauliflower, broccoli, green pepper, mushrooms, olives and onion.
• Cover and refrigerate for at least 1 hour.
• Cut into 24 squares and serve. Refrigerate leftovers.

VEGETABLE PIZZA SQUARES

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Unroll crescent roll dough on a small baking sheet. Arrange into a single layer to serve as a crust. Bake in the preheated oven 10 minutes, or until puffed and lightly browned.
• In a medium bowl, mix cream cheese, mayonnaise, dill weed, onion and garlic.
• Spread the cream cheese mixture over the crescent roll dough crust. Layer with cauliflower, broccoli and green peppers. Top with Cheddar cheese. Chill in the refrigerator until serving.

VEGGIE PIZZA APPETIZER

Steps:

• Preheat oven to 350 degrees. Roll crescent dough out onto a baking sheet. Bake according to package directions until golden brown (about 12 minutes). Cool completely.
• In a medium bowl, combine the softened cream cheese, mayo, and ranch dressing mix. Spread evenly on the cooled crescent dough.
• Sprinkle the chopped vegetables on top of the cream cheese mixture. Press the vegetables gently into the cream cheese.
• Cut into serving sized pieces and serve immediately or chill.
• Refrigerate any leftovers.