VEGGIE PIZZA CRESCENT SQUARES

Veggie Pizza Crescent Squares image

This hearty, creamy and full-bodied veggie pizza, served as an appetizer, brought oohs and aahs from our tasting panel at first sight. The dish, from Sandra Shafer of Mountain View, California is completely packed with good-for-you cauliflower, broccoli, carrots, mushrooms and other vegetables.

Provided by Taste of Home

Time 30m

Yield 2 dozen.

Number Of Ingredients 13

Ingredients

2 tubes (8 ounces each) refrigerated crescent rolls
2 packages (8 ounces each) cream cheese, softened
3/4 cup mayonnaise
1/4 cup heavy whipping cream
1 tablespoon dill weed
1-1/2 teaspoons 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 cheese, mayonnaise, cream, dill and garlic salt until smooth. Spread over crust. Sprinkle with the 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 212 calories, Fat 18g fat (7g saturated fat), Cholesterol 27mg cholesterol, Sodium 407mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 1g fiber), Protein 3g protein.