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1 pkg (235 g) refrigerated crescent rolls 1 1 pkg (250 g) cream cheese, softened 1 1 1/2 tsp mayonnaise 7mL 1 clove garlic, pressed 1 1 tsp Italian Seasoning Mix 5mLSalt and ground black pepper to taste 2 cups assorted vegetables such as broccoli, cucumber, red pepper, green onions, tomato, mushrooms, carrots, zucchini or yellow squash 500mL 1 oz old cheddar cheese, grated (1/4 cup/50 mL) 30g
Preheat oven to 350°F/180°C. Unroll crescent roll dough and divide into triangles. Arrange triangles in a circle on Large Round Stone with narrow ends toward centre. Using lightly floured Baker's Roller™, roll out dough to a 12 inch/30 cm circle; press to seal perforations. Bake 12-15 minutes or until light golden brown; cool completely.
In Classic Batter Bowl, combine cream cheese, mayonnaise, garlic pressed with Garlic Press and seasonings; mix well. Spread cream cheese mixture evenly over top of crust.
To prepare vegetables, chop broccoli, cucumber and red pepper using Food Chopper. Coarsely chop green onion and tomato using Utility Knife. Slice mushrooms using Egg Slicer Plus®. Thinly slice carrot, zucchini and yellow squash with Crinkle Cutter.
Sprinkle vegetables over top of pizza. Grate cheese evenly over pizza using Deluxe Cheese Grater. Cut with Pizza Cutter; serve with Mini-Serving Spatula.
Yield: 8 servings
Per serving: Per serving: 189 calories; 4 g protein; 15 g total fat; 6 g sat fat; 11 g carbohydrate; 0 g fibre; 31 mg cholesterol; 280 mg sodium
Cook's Tip: To remove dirt from mushrooms, lightly brush with paper towel and trim ends from stems before slicing. Substitute dried dill weed for Italian Seasoning Mix, if desired.
It was in the Canadian Season's Best Spring/Summer 2004