The veggies on top of it are broccoli, red pepper & green onions. I like eating bell peppers cold…
Ingredients
- 2 8 ounces (226g) reduced-fat cream cheese, softened
- 1 (1 ounce/28g) package powdered Ranch dressing mix
- 2 (8 ounces/226g) cans reduced-fat Pillsbury Crescent Rolls
- 1 cup (91g) fresh broccoli, chopped
- 1 cup (175g) fresh red pepper, chopped
- 4 green onions, chopped
- 1 1/2 cups (120g) shredded cheddar cheese
Preparation Method
- Preheat oven to 350°F.
- Place cream cheese, and Ranch dressing mix in a large bowl.
- With an electric mixer, beat on medium until smooth and creamy.
- Set aside. You can soften cream cheese in a microwave so that it’s easier to mix with the ranch.
- Remove crescent rolls from the cans and roll out in one big piece onto a large, greased cookie sheet.
- Pinch seams together, if needed. Bake for 8-10 minutes or until golden brown. Let cool.
- Spread cream cheese mixture onto cooled crust. Top with cheese and veggies.
- Use a pizza cutter or large knife to cut into squares.
- Serve immediately or store in refrigerator in airtight container for up to 3 or 4 days.
Enjoy it!!
Source Content
The post Weight Watcher’s Veggie Ranch Pizza!!! appeared first on Low Recipe.
