Ingredients Jump to Instructions ↓

  1. 1 (8 oz.) &

  2. 1 (4 oz.) crescent rolls (3 8 oz. for 2 pizzas)

  3. 1 small can of chopped black olives

  4. 1/2 cup diced cauliflower

  5. 1/2 cup diced broccoli

  6. 2-3 medium sized carrots shredded

  7. 1 small green bell pepper chopped

  8. 4 green onions thinly sliced

  9. 1/3 cup fresh mushrooms diced

  10. 1 small OR 1/2 medium sized cucumber chopped

  11. 1 medium sized vine tomato diced cored and seeded

  12. 1-2 cups of shredded cheeses (combine cheddar mozzarella monetary jack or what ever you like) up to a

  13. 1/4 cup grated parmesan cheese

  14. 1 (8 oz.) pkg. low-fat cream cheese room temperature

  15. 1 c. plain non-fat yogurt

  16. 1/2 tsp. garlic powder

  17. 1/2 tsp. onion powder

  18. 1 tsp. dill

Instructions Jump to Ingredients ↑

  1. Press separated rolls in an 11 x 13 inch cookie sheet and bake according to package until golden brown. Cool thoroughly. While crust is cooking/cooling, whip the last 5 ingredients together. Place all chopped veggies in a separate bowl, and mix thoroughly. After crust has cooled, top with cream cheese mixture, spreading evenly. Top with diced veggie mixture, press on cheese mixture, and then shake parmesan cheese over the top as desired. Cut into rectangles, cover in plastic wrap and refrigerate until time to serve. Yield: serves 12 Notes: Any vegetables can be added or excluded, depending on your taste. The three cheese combination can be chosen due to taste. the three I have chosen, are three that others and I enjoy with this recipe. Reviews: Friends and family have requested this recipe so that they may make this for parties or potlucks. I always hear good things. Many people are surprised to hear that I used low-fat yogurt in place of mayo, and they are unable to tell the difference, or think that it taste even better. Some people have told me that they like the small pieces of veggies, so they have some of everything in every bite.


Send feedback