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 A 2-inch square will make perfect finger food sizes for parties, or cut larger sizes for lunch time servings. |
 A jelly roll pan is perfect size for recipe. Any leftovers keep well for 2-3 days if kept covered and refrigerated. |
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Recipes for vegetable pizza abound and are popular fare at parties and spreads. In my interpretation of this showy appetizer, I lightened the traditional recipe by using reduced-fat ingredients and embellished the top with a variety of minced vegetables. Guests appreciate a lighter munchy, and I never return home with leftovers when I share this for special occasions.
Ingredients
- 2 tubes refrigerated reduced-fat crescent rolls
- 6 ounces reduced-fat (Neufchatel) cream cheese
- 1 1/2 cups light sour cream
- Seasonings to taste (optional) such as garlic powder, hot pepper sauce like Tabasco, seasoning salt, Worchestershire sauce, etc.
- 3 to 4 cups minced fresh vegetables, (assortment of several different ones such as broccoli, red bell pepper, green onions, carrots, cauliflower, radishes, parsley, etc.)
Directions
- Heat oven to 375 degrees.Unroll dough and press into bottom of a 17 1/2" x 11 1/2" x 1" baking sheet, pinching seams together to make a crust. Bake 12-14 minutes until lightly browned on top. Cool thoroughly.
- Beat together cream cheese and sour cream until smooth. Stir in (optional) seasonings to taste.
- Spread cheese and cream mixture evenly over cooled crust.
- Sprinkle minced fresh vegetables on top.
- Cut into 54 2-inch squares.
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