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Pesto Pizza Squares

Holiday.Cook's picture
Ingredients
  Refrigerated crescent rolls 8 Ounce (2 Tubes)
  Tightly packed basil 1 Cup (16 tbs)
  Tightly packed fresh parsley 1⁄4 Cup (4 tbs)
  Fresh cilantro 1⁄4 Cup (4 tbs), tightly packed
  Garlic 2 Clove (10 gm)
  Olive oil/Vegetable oil 1⁄3 Cup (5.33 tbs)
  Grated parmesan cheese 1⁄4 Cup (4 tbs)
  Sour cream 1⁄4 Cup (4 tbs)
  Whipped cream cheese 1⁄4 Cup (4 tbs)
  Plum tomatoes 3
  Chopped fresh mushrooms 3⁄4 Cup (12 tbs)
  Chopped fresh mushrooms 1⁄3 Cup (5.33 tbs)
Directions

Unroll crescent dough into a greased 15-in x 10-in x 1-in baking pan; press seams together and build up edges.
Prick dough with a fork.
Bake at 375° for 11-13 minutes or until golden brown; cool completely on a wire rack.
In a food processor, combine the basil, parsley, cilantro, garlic, oil and Parmesan cheese; cover and puree until smooth.
Transfer to a bowl; add sour cream and cream cheese.
Spread over crust.
Halve tomatoes lengthwise and thinly slice widthwise; arrange over basil mixture.
Top with mushrooms and olives.
Refrigerate until serving.
Cut into bite-size squares.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Baked
Dish: 
Pizza
Interest: 
Holiday, Healthy
Restriction: 
Vegetarian
Ingredient: 
Mushroom
Preparation Time: 
5 Minutes
Cook Time: 
20 Minutes
Ready In: 
25 Minutes
Servings: 
4

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4.146665
Average: 4.1 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 460 Calories from Fat 339

% Daily Value*

Total Fat 38 g58.7%

Saturated Fat 11.8 g59%

Trans Fat 0 g

Cholesterol 109.9 mg36.6%

Sodium 490.3 mg20.4%

Total Carbohydrates 20 g6.8%

Dietary Fiber 3.8 g15.3%

Sugars 6.3 g

Protein 13 g25.9%

Vitamin A 30% Vitamin C 19.6%

Calcium 17% Iron 7.4%

*Based on a 2000 Calorie diet

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Pesto Pizza Squares Recipe