Low Cal Veggie Pizza

• 1 (8 ounce) can refrigerated reduced-fat crescent rolls
• 1 (8 ounce) package reduced-fat cream cheese
• 1 envelope ranch salad dressing
• 2 tablespoons nonfat milk
• 1/2 cup chopped broccoli
• 1/2 cup chopped carrot
• 1/2 cup chopped red sweet pepper
• 1/2 cup chopped fresh mushrooms (You can also add most any fresh Veggie you like.)

1. Unroll cresent roll dough into a long rectangle.
2. Press onto a bottom of a 13*9*2 pan coated with a non stick spray.
3. seal seams and preformations.
4. Bake at 375 for 11 minutes or until golden brown.
5. Cool completely.
6. In a mixing bowl, beat the cream cheese and salad dressing and milk until smooth.
7. Spread over crust.
8. Sprinkle with Vegetables.
9. Cover and refrigerate at least 1 hour.
10. Cut in to 16 pieces.

crescent rolls, cream cheese, salad dressing, nonfat milk, broccoli, carrot, red sweet pepper, fresh mushrooms

Taken from www.food.com/recipe/low-cal-veggie-pizza-28939 (may not work)