Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Serves: 32 pieces
Ingredients
- 8 ounces reduced-fat cream cheese, softened
- ½ cup plain nonfat Greek yogurt
- ½ cup light mayonnaise
- 1 package powdered Ranch dressing mix (1 ounce)
- 2 cans crescent rolls
- 1 cup fresh broccoli, chopped
- 1 cup fresh red pepper, chopped
- 4 green onions, chopped
- 1 ½ cups shredded cheddar cheese
Instructions
- Preheat your oven to 350F.
- Use an electric mixer to blend the cream cheese, yogurt, mayonnaise and dry Ranch dressing packet in a large bowl until it’s smooth and creamy.
- Roll out the crescent rolls in one big piece onto a large, greased or parchment-paper-lined cookie sheet. Pinch the seams together, if needed. This will form the pizza crust. Bake the crust for 8 to 10 minutes, or until golden brown. Let it cool.
- Spread the cream cheese mixture onto the cooled crust. Top with cheese and veggies.
- Use a pizza cutter or large knife to cut into squares. Serve immediately or store in the refrigerator in an airtight container for up to four days.
Nutrition Info
Calories per serving: 96
Total fat: 5 g
Saturated fat: 2 g
Sodium: 271 mg
Total Carbohydrate: 9 g
Dietary fiber: 1 g
Sugar: 2 g
Protein: 3 g
Recipe adapted from: momlovesbaking.com