This week we made some healthy veggie filled pizza!
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
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.
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)
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.
Adapted from: http://www.tasteofhome.com/Recipes/Fresh-Veggie-Pizza
We also took the leftover veggies and made a traditional omelet: