Best Makeover Veggie Pizza Squares Recipes

MAKEOVER VEGGIE PIZZA SQUARES

Makeover Veggie Pizza Squares image

This hearty, creamy and full-bodied veggie pizza, served as an appetizer, is sure to bring compliments from your guests. It's packed with good-for-you cauliflower, broccoli, carrots, mushrooms and other vegetables. -Sandra Shafer, Mountain View, California

Provided by Taste of Home

Categories Appetizers

Time 30m

Yield 2 dozen.

Number Of Ingredients 15

Ingredients

2 tubes (8 ounces each) refrigerated reduced-fat crescent rolls
1 package (8 ounces) reduced-fat cream cheese
1 package (8 ounces) fat-free cream cheese
1/2 cup plain yogurt
1/3 cup reduced-fat mayonnaise
1/4 cup fat-free milk
1 tablespoon dill weed
1/2 teaspoon garlic salt
1 cup shredded carrots
1 cup fresh cauliflowerets, chopped
1 cup fresh broccoli florets, chopped
1 cup julienned green pepper
1 cup sliced fresh mushrooms
2 cans (2-1/4 ounces each) sliced ripe olives, drained
1/4 cup finely chopped sweet onion

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. ,

Nutrition Facts : Calories 128 calories, Fat 7g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 365mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 1g fiber), Protein 4g protein. Diabetic Exchanges

VEGGIE PIZZA SQUARES (MAKEOVER - LIGHT)

Veggie Pizza Squares (Makeover - Light) image

Make and share this Veggie Pizza Squares (Makeover - Light) recipe from Food.com.

Provided by WI Cheesehead

Categories Cauliflower

Time 1h40m

Yield 24 serving(s)

Number Of Ingredients 15

Ingredients

2 (8 ounce) tubes refrigerated reduced-fat crescent rolls (you won't use all of them)
1 (8 ounce) package low-fat cream cheese
1 (8 ounce) package fat free cream cheese
1/2 cup plain yogurt
1/3 cup low-fat mayonnaise
1/4 cup nonfat milk
1 tablespoon dill weed
1/2 teaspoon garlic powder or 1/2 teaspoon garlic salt
1 cup shredded carrot
1 cup fresh cauliflower floret, chopped
1 cup fresh broccoli florets, chopped
1 cup julienned green pepper
1 cup sliced fresh mushrooms
2 (2 1/4 ounce) cans sliced ripe olives, drained and rinsed
1/4 cup finely chopped sweet onion

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.

Nutrition Facts : Calories 50.2, Fat 3.1, SaturatedFat 1.7, Cholesterol 8.7, Sodium 144.3, Carbohydrate 2.9, Fiber 0.6, Sugar 1, Protein 3