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Fresh Vegetable Pizza Recipe
|Crescent rolls||16 Ounce (2 Tubes, 8 Ounce Each)|
|Sour cream||8 Ounce (1 Carton)|
|Fresh mushrooms||2 Cup (32 tbs), chopped|
|Chopped seeded tomatoes||1 Cup (16 tbs)|
|Small broccoli florets||1 Cup (16 tbs)|
|Green pepper||1⁄2 Cup (8 tbs), chopped|
|Green onions||1⁄2 Cup (8 tbs), chopped|
Serving size: Complete recipe
Calories 1975 Calories from Fat 1202
% Daily Value*
Total Fat 135 g207.3%
Saturated Fat 55.8 g278.9%
Trans Fat 0 g
Cholesterol 792.2 mg
Sodium 3103.7 mg129.3%
Total Carbohydrates 135 g45.1%
Dietary Fiber 11.9 g47.6%
Sugars 56.2 g
Protein 71 g142.6%
Vitamin A 193.1% Vitamin C 367.8%
Calcium 73.8% Iron 35.5%
*Based on a 2000 Calorie diet
Place crescent dough rectangles on ungreased fifteen-by-ten-by-one inch baking pan; press dough across bottom and about one inch up sides of pan to form a crust.
Seal perforations and bake for fourteen to nineteen minutes, until golden brown.
Remove to a rack and cool completely.
In small bowl combine sour cream, horseradish, salt, and pepper and blend until smooth.
Spread evenly over cooled crust.
Top with all chopped vegetables.
Cut into appetizer-size pieces