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Spring Veggie Pizza Appetizer

2 pkg. (8 oz. each) refrigerated reduced-fat crescent dinner rolls
1 tub (8 oz.) PHILADELPHIA 1/3 Less Fat than Cream Cheese
1/2 cup KRAFT Light Mayo Reduced Fat Mayonnaise
1 tsp. dill weed
1/2 tsp. onion powder
1 cup each chopped sugar snap peas and quartered cherry tomatoes
1/2 cup each sliced radishes, chopped yellow peppers and shredded carrots
3 green onions, chopped


Heat oven to 375F. Unroll dough; separate into 4 rectangles. Press onto bottom and up sides of 15x10x1-inch pan, firmly pressing seams and perforations together to seal. Bake 11 to 13 min. or until golden brown; cool. Mix reduced-fat cream cheese, mayo and seasonings until well blended; spread onto crust. Top with remaining ingredients. Refrigerate 2 hours.

Source: www.kraftrecipes.com