Here is a recipe that is good for parties, as a snack or a light lunch. The veggies are not cooked, so it is a cold pizza, if you want to call it that. It is very tasty, whatever it is!
You will need:
1 refrigerated tube of crescent rolls
4 oz reduced fat cream cheese
2 good size cloves of garlic
2.5 oz each chopped broccoli and carrots
1 cup shredded cheese
You'll want the cream cheese to be room temperature for easier mixing and spreading, so take it out well in advance of making this recipe. The crescent rolls, on the other hand, need to be nice and cold right out of the fridge so they don't stretch and lose their shape.
You might want to spray your baking sheet very lightly with cooking spray. I used a piece of parchment paper to make sure the rolls didn't stick.
Directions:
1. Preheat oven to 375F.
2. Open the tube of crescent rolls and don't tear apart the triangles. Pull them apart at the half way line. Then unroll the rolls carefully so they lay flat on the pan. Pinch together the seams. Unroll the other half and lay it next to the first half and pinch those seams, too, so that it makes a rectangle of flat dough on the pan.
3. Bake for about 12-13 minutes or until it starts to turn golden.
4. While that is baking, prepare the garlic. If you have a garlic press, you are so lucky! (I want one.) I don't have one, so I had to mince my garlic and then mash it with a fork on a plate. You'll want to mash the garlic really well so the oils are released. That way it will add tons of flavor.
5. Mix the mashed garlic into the cream cheese until smooth and well incorporated.
6. When the dough is cooked and cooled, spread the cream cheese very carefully (the top will flake off a bit) over the dough.
7. Either chop the vegetables with a knife, or, for easier preparation, put them in a food processor (like my most favorite tool ever, the Ninja Express Chop.) and chop it up really good.
8. Sprinkle a layer each of the carrots and then the broccoli over the cream cheese spread.
9. Top with shredded cheese.
10. Cut into 8 pieces (or smaller if you are serving at a party or something.)
Nutritional stats:
181.6 calories, 10.6g fat, 6g sat fat, 1g polyunsaturated fat, 2.5g monounsaturated fat, 17.5mg cholesterol, 359mg sodium, 196mg potassium, 14.4g carbs, .5g fiber and 7.3g protein. I'm not sure, but I think that the carrots and broccoli are "free" foods in WW, so I calculated the Points Plus at 5.
It would also taste really good with some chopped green onions mixed into the cream cheese with the garlic. (! I have to try that next time!) Two pieces would be a nice lunch. One piece is a good snack.
Hope you enjoy your veggie pizza!
Lisa
happyfairylove@live.com
You will need:
1 refrigerated tube of crescent rolls
4 oz reduced fat cream cheese
2 good size cloves of garlic
2.5 oz each chopped broccoli and carrots
1 cup shredded cheese
You'll want the cream cheese to be room temperature for easier mixing and spreading, so take it out well in advance of making this recipe. The crescent rolls, on the other hand, need to be nice and cold right out of the fridge so they don't stretch and lose their shape.
You might want to spray your baking sheet very lightly with cooking spray. I used a piece of parchment paper to make sure the rolls didn't stick.
Directions:
1. Preheat oven to 375F.
2. Open the tube of crescent rolls and don't tear apart the triangles. Pull them apart at the half way line. Then unroll the rolls carefully so they lay flat on the pan. Pinch together the seams. Unroll the other half and lay it next to the first half and pinch those seams, too, so that it makes a rectangle of flat dough on the pan.
3. Bake for about 12-13 minutes or until it starts to turn golden.
4. While that is baking, prepare the garlic. If you have a garlic press, you are so lucky! (I want one.) I don't have one, so I had to mince my garlic and then mash it with a fork on a plate. You'll want to mash the garlic really well so the oils are released. That way it will add tons of flavor.
5. Mix the mashed garlic into the cream cheese until smooth and well incorporated.
6. When the dough is cooked and cooled, spread the cream cheese very carefully (the top will flake off a bit) over the dough.
7. Either chop the vegetables with a knife, or, for easier preparation, put them in a food processor (like my most favorite tool ever, the Ninja Express Chop.) and chop it up really good.
8. Sprinkle a layer each of the carrots and then the broccoli over the cream cheese spread.
9. Top with shredded cheese.
10. Cut into 8 pieces (or smaller if you are serving at a party or something.)
Nutritional stats:
181.6 calories, 10.6g fat, 6g sat fat, 1g polyunsaturated fat, 2.5g monounsaturated fat, 17.5mg cholesterol, 359mg sodium, 196mg potassium, 14.4g carbs, .5g fiber and 7.3g protein. I'm not sure, but I think that the carrots and broccoli are "free" foods in WW, so I calculated the Points Plus at 5.
It would also taste really good with some chopped green onions mixed into the cream cheese with the garlic. (! I have to try that next time!) Two pieces would be a nice lunch. One piece is a good snack.
Hope you enjoy your veggie pizza!
Lisa
happyfairylove@live.com
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