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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Another recipe from the Nursing Archives at my hospital. One thing about nurses, we know good food! We have a pot luck every now and then and this was a big hit. The crunchy vegetables taste so good over a layer of cream cheese. The variation served at our weekend potluck used the crescent roll dough. Ingredients:
1 (16 ounce) prebaked italian pizza dough (like boboli) |
1/2 cup garden vegetable cream cheese spread (low fat flavored cream cheese works well too) |
1 tablespoon milk |
1 cup of small chopped broccoli floret |
1/2 cup of chopped cucumber |
1/2 cup of chopped yellow bell peppers or 1/2 cup red bell pepper |
1 cup cherry tomatoes, cut into quarters |
2 tablespoons of chopped fresh herbs (such as dill,chives, basil, or parsley) |
Directions:
1. In a small bowl, mix cream cheese and milk.
2. Spread mixture over pizza crust.
3. Top with vegetables and sprinkle with herbs.
4. To serve, cut into wedges.
5. *Note*if ready made pizza crust is not available, you may use two tubes of crescent roll dough and form a crust in a rectangular baking pan and bake until golden brown.
6. Allow to cool and continue with directions above.
7. This variation is also very good.
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