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Fresh Vegetable Pizza

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Ingredients
  Crescent rolls 16 Ounce (2 Tubes, 8 Ounce Each)
  Sour cream 8 Ounce (1 Carton)
  Horseradish 1 Tablespoon
  Salt 1⁄4 Teaspoon
  Pepper 1⁄8 Teaspoon
  Fresh mushrooms 2 Cup (32 tbs), chopped
  Chopped seeded tomatoes 1 Cup (16 tbs)
  Small broccoli florets 1 Cup (16 tbs)
  Green pepper 1⁄2 Cup (8 tbs), chopped
  Green onions 1⁄2 Cup (8 tbs), chopped
Directions

Heat oven to 375 degrees.
Place crescent dough rectangles on ungreased fifteen-by-ten-by-one inch baking pan; press dough across bottom and about one inch up sides of pan to form a crust.
Seal perforations and bake for fourteen to nineteen minutes, until golden brown.
Remove to a rack and cool completely.
In small bowl combine sour cream, horseradish, salt, and pepper and blend until smooth.
Spread evenly over cooled crust.
Top with all chopped vegetables.
Cut into appetizer-size pieces

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Vegetable

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Average: 4 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1975 Calories from Fat 1202

% Daily Value*

Total Fat 135 g207.3%

Saturated Fat 55.8 g278.9%

Trans Fat 0 g

Cholesterol 792.2 mg264.1%

Sodium 3103.7 mg129.3%

Total Carbohydrates 135 g45.1%

Dietary Fiber 11.9 g47.6%

Sugars 56.2 g

Protein 71 g142.6%

Vitamin A 193.1% Vitamin C 367.8%

Calcium 73.8% Iron 35.5%

*Based on a 2000 Calorie diet

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Fresh Vegetable Pizza Recipe