Topped with a creamy blend of farmers' market veggies, these pizza appetizers will please the vegetarians in the crowd—and the non-vegetarians, too!
What You Need
Original recipe yields 32 servings
2 cans (8 oz. each) refrigerated crescent dinner rolls
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2 cup KRAFT Mayo Garlic & Herb Naturally Flavored Reduced Fat Mayonnaise
1 tsp. dill weed
1 cup chopped fresh broccoli
1 cup chopped green pepper s
1 cup quartered grape tomato es
1/2 cup sliced pitted black olives
1/4 cup chopped onion s
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Let's Make It
Heat oven to 375°F.
Unroll each can of dough into 2 rectangles. Press onto bottom and up sides of 15x10x1-inch pan, firmly pressing seams and perforations together to seal.
Bake 11 to 12 min. or until golden brown; cool.
Mix cream cheese, mayo and dill until blended; spread onto crust. Top with remaining ingredients. Refrigerate 2 hours.
Can't decide what to eat at a social occasion? Try previewing your choices and decide which you’d like to try instead of taking some of each.
Substitute chopped cucumbers, shredded carrot and/or red bell peppers for any of the chopped vegetables.
Calories From Fat
% Daily Value*
Total Fat 7g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 7g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.