3-step Veggie Pizza
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Vegetable | 4 | Servings | |
INGREDIENTS
| 2 | Crescent rolls | |
| 2 | 8-oz cream cheese | |
| 1 | c | Mayo |
| 1 | Hidden valley Ranch Dressing | |
| Mix | ||
| 3/4 | c | Each of the following |
| vegetables or choose your | ||
| favorites: broccoli | ||
| cauliflower tomatoes | ||
| onion peppers and | ||
| carrots |
INSTRUCTIONS
From: Christine A Weichart <weichart@CSD.UWM.EDU> Date: Wed, 10 Jul 1996 23:17:48 -0500 from KinderCare 25th Anniversary cookbook. Sprinkle grated cheddar and/or mozzarella cheese if you'd like. STEP 1: Cover the bottom of a cookie sheet with rolls to make a crust. Bake at 350 degrees for 8-10 min. or until light brown. Cool 10 minutes. STEP 2: Mix ingredients (except vegetables and cheese) until smooth. Spread over cooled crust. STEP 3: Finely chop vegetables and spread on cream cheese topping. Sprinkle with cheese. ***If you want to reduce the fat content, low-fat mayo and sourcream can be used. EAT-L Digest 10 July 96 From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 2063
Calories From Fat: 994
Total Fat: 110.7g
Cholesterol: 153.5mg
Sodium: 3993.5mg
Potassium: 80.2mg
Carbohydrates: 193.7g
Fiber: <1g
Sugar: 4.7g
Protein: 73.9g