Friday, January 13, 2012
Veggie "Pizza" Snack
I guess it's "things to do with crescent roll dough" week here at neighborjulia! My friend and I did refreshments for a church activity this week and I promised to put the recipes up on my blog! So here is the first one! This is a quick appetizer that I make all the time. I actually use it as a side dish and my kiddos gobble it up! It's kind of a tricky way to get your kids to eat salad. I don't know about others...but my kids are not huge lettuce eaters so they usually end up just eating the toppings out of it. This recipe is great because it is ONLY toppings. Tomatoes, bell pepper, cucumber...yum!
There's lots of different sauces you can use too. I used low fat sour cream mixed with a little ranch dressing for mine. An even healthier option is to use plain yogurt to make a low fat veggie dip and spread that on. I went to an activity once where a sister made it with spinach dip and it was delicious. Caeser dressing is also great. If you don't want to make something, there is a large varieties of veggie dips at the store that would work great. You can probably find them in the produce section or in the refrigerated section by the sour cream. Just play around with it and see what your family likes!
Veggie "Pizza" Snack
2 cans crescent rolls (or make your own. Click here for Butterhorns recipe)
1 cup your choice of veggie dip (see above for ideas)
3 carrots- shredded (apx. 1 cup)
1 cucumber- chopped
2 roma tomatoes- chopped
1 large yellow bell pepper- chopped
Roll out crescent roll dough on a large jelly roll pan. Pinch dough together to form a large rectangular crust. Bake according to package directions (apx. 350 degrees for 12-16 minutes) or until golden brown. Remove from oven and allow to cool for about 10 minutes. Meanwhile shred carrots and chop up your other veggies. Spread cooled crust with desired amount of dip. Top with 2/3 of the shredded carrots. Top with you other veggies and garnish with the remaining shredded carrots. Refrigerate until ready to eat!