Cold Veggie Pizza Appetizer

• Vegetarian

• Produce

  • 1 cup Broccoli, fresh
  • 4 Green onions

• Condiments

  • 1/2 cup Mayonnaise, light

• Baking & Spices

  • 1 (1 ounce/28g package powdered ranch dressing mix, powdered
  • 1 cup Red pepper, fresh

• Bread & Baked Goods

  • 2 Pillsbury (8 ounces/226g cans reduced-fat pillsbury crescent rolls, reduced-fat

• Dairy

  • 1 1/2 cups Cheddar cheese
  • 8 oz Cream cheese, reduced fat
  • 1/2 cup Greek yogurt, plain nonfat

Found on momlovesbaking.com

Ingredients

• 8 ounces (226g) reduced-fat cream cheese, softened
• 1/2 cup (113g) plain nonfat Greek yogurt
• 1/2 cup (113g) light mayonnaise
• 1 (1 ounce/28g) package powdered Ranch dressing mix
• 2 (8 ounces/226g) cans reduced-fat Pillsbury Crescent Rolls
• 1 cup (91g) fresh broccoli, chopped
• 1 cup (175g) fresh red pepper, chopped
• 4 green onions, chopped
• 1 1/2 cups (120g) shredded cheddar cheese

Directions

• Preheat oven to 350°F.
• Place cream cheese, yogurt, mayonnaise and Ranch dressing mix in a large bowl. With an electric mixer, beat on medium until smooth and creamy. Set aside.
• Remove crescent rolls from the cans and roll out in one big piece onto a large, greased cookie sheet. Pinch seams together, if needed. Bake for 8-10 minutes or until golden brown. Let cool.
• Spread cream cheese mixture onto cooled crust. Top with cheese and veggies.
• Use a pizza cutter or large knife to cut into squares. Serve immediately or store in refrigerator in airtight container for up to 3 or 4 days.