Recipe

Veggie Pizza Squares (makeover - Light) Recipe

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Ingredients

1 (8 oz) package fat free cream cheese .
1/2 c plain yogurt .
1 c julienned green peppers .
2 (8 oz) tubes put in the fridged reduced-fat crescent rolls (you won't use all of them) .
1 (8 oz) package low-fat cream cheese .
1 c fresh cauliflower florets, sliced .
1/3 c low-fat mayonnaise .
1/4 c finely sliced sweet onions .
1 c shredded carrots .
1/4 c nonfat milk .
1 c sliced fresh mushrooms .
2 (2 1/4 oz) cans sliced ripe olives, drained & rinsed .
1 tbsp dill weed .
1/2 tsp garlic powder or garlic salt .
1 c fresh broccoli florets, sliced

Directions

Step #1 Preheat oven to 375°F.
Step #2 Unroll both tubes of crescent dough & pat into an ungreased 15x10x1-inch baking pan; seal seams & perforations.
Step #3 Bake for 10-12 mins or until golden brown.
Step #4 Cool completely on a wire rack.
Step #5 Meanwhile, milk, beat the cream cheeses, in a small mixing bowl, yogurt, mayo, dill & garlic until smooth.
Step #6 Spread over crust.
Step #7 Sprinkle top with carrots, cauliflower, broccoli, mushrooms, green pepper, olives & onion.
Step #8 Cover up & put in the fridge for at least 1 hr.
Step #9 Cut into 24 squares & serve.
Step #10 Refrigerate leftovers.
Enjoy the Veggie Pizza Squares (Makeover - Light) recipe

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