1 package (8 ounces) refrigerated crescent rolls
1 package (8 ounces) cream cheese, softened
1 Tablespoon mayonnaise
1 garlic clove, pressed
1 teaspoon dried dill weed
Salt and ground black pepper to taste
2 cups assorted fresh vegetables such as broccoli, cauliflower, cucumber, green or red bell pepper, tomato, green onions, mushrooms, carrot, zucchini or yellow summer squash
Preheat oven to 350°F. Unroll crescent dough; separate into eight triangles. On Large Round Stone with Handles, arrange triangles in a circle with points in the center and wide ends toward the outside. Using lightly floured Baker's Roller®, roll dough to a 12-inch circle, pressing seams together to seal. Bake 12-15 minutes or until light golden brown. Remove from oven; cool completely.
In Classic Batter Bowl, combine cream cheese, mayonnaise, garlic
pressed with Garlic Press and dill weed. Season with salt and black
pepper; mix well with Small Mix 'N Scraper®. Spread cream cheese mixture
evenly over crust.
To prepare vegetables, coarsely chop broccoli or cauliflower with Food
Chopper. Dice or slice cucumber, bell pepper, green onions or tomato using
Utility Knife. Slice mushrooms using Egg Slicer Plus®. Grate
carrot using Rotary Grater. Crinkle cut yellow squash or zucchini using
Crinkle Cutter.
Sprinkle vegetables over pizza. Cut into squares with Pizza Cutter;
serve using Mini-Serving Spatula.
Yield:
10 servings of
10 servings of
Nutrients per serving:
Calories 190, Total Fat 14 g, Saturated Fat 6 g, Cholesterol 25 mg,
Carbohydrate 11 g, Protein 4 g, Sodium 260 mg, Fiber 0 g
Cook's Tips:
All-Purpose Dill Mix or Italian Seasoning Mix can be
substituted for the dill weed, if desired.
