Garden Veggie Pizza

I made this tasty dish on Monday to last me for 4 meals. It makes a pretty good meal to take to work for lunch because it is super filling, healthy (8 points, if you cut it into 4 squares), and takes very little time to pack. The only drawback was that it was a bit better the first day than it was the following days, but still worth it.

 

Garden Veggie Pizza Squares

recipe taken from What's Cookin, Chicago?

1 (8 ounce) package refrigerated crescent rolls
4oz cream cheese, softened (I used 1/3 fat cream cheese-just as good, fewer calories)
1 teaspoon from a 1oz package Ranch-style dressing mix
1/4 cup baby carrots, chopped
1/4 cup sliced white button mushrooms
1 tablespoon sliced black olives
1/4 cup grape or cherry tomatoes, halved
1/4 cup blanched fresh broccoli
1/4 cup blanched fresh cauliflower
1/4 cup shredded cheddar cheese

(But really, use whatever veggies you like and have on hand. I'm pretty sure you can't mess this up)

Preheat oven to 375 degrees F (190 degrees C).

Roll out crescent rolls onto a large non-stick baking sheet or 9x13 baking dish. Stretch and flatten to form a single rectangular shape on the baking sheet. Bake 11 to 13 minutes in the preheated oven, or until golden brown. Allow to cool.

Place cream cheese in a medium bowl. Mix cream cheese with the ranch dressing mix. Spread the mixture over the cooled crust. Arrange the vegetables on top. Chill in the refrigerator approximately 1 hour. Cut into bite-size squares to serve. 

This is the picture that was on the blog. It looks better than mine did : )