Veggie Pizza

Veggie Pizza

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This week we made some healthy veggie filled pizza!

Read on…

1 tube (8 ounces) reduced-fat crescent rolls
1 package (8 ounces) reduced-fat cream cheese
1 envelope ranch salad dressing mix
2 tablespoons fat-free milk
1/2 cup each chopped fresh broccoli, cauliflower, carrots, green pepper, sweet red pepper and mushrooms

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Unroll crescent roll dough into one long rectangle. Press onto the bottom of a 13-in. x 9-in. baking pan coated with cooking spray; seal seams and perforations.

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Bake at 375° for 11-13 minutes or until golden brown. Cool completely.
In a large bowl, beat the cream cheese, salad dressing mix and milk until smooth. Spread over crust. Sprinkle with vegetables. (We decided to cook our veggies ahead of time)

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Cover and refrigerate for at least 1 hour before serving. Cut into 16 pieces. (We also continued baking ours for a toasted finish) Yield: 8 servings.

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Adapted from: http://www.tasteofhome.com/Recipes/Fresh-Veggie-Pizza

We also took the leftover veggies and made a traditional omelet:

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