Spring Veggie Pizza Appetizer

Spring Veggie Pizza Appetizer

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PHILADELPHIA Cream Cheese 0

"A medley of colorful spring veggies like sugar snap peas, cherry tomatoes, and radishes top a creamy 'sauce' on a golden dinner-roll crust for these tasty appetizer bites."

Ingredients 2 h 35 m {{adjustedServings}} servings 68 cals

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Original recipe yields 32 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 68 kcal
  • 3%
  • Fat:
  • 3.3 g
  • 5%
  • Carbs:
  • 7.8g
  • 3%
  • Protein:
  • 1.3 g
  • 3%
  • Cholesterol:
  • 1 mg
  • < 1%
  • Sodium:
  • 151 mg
  • 6%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Ready In

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

  • Kraft Kitchens Tips
  • SUBSTITUTE
  • Substitute chopped cucumbers and/or chopped red peppers for one or more of the chopped vegetables.
  • SUBSTITUTE
  • Substitute KRAFT Real Mayo Mayonnaise for MIRACLE WHIP Salad Dressing.
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