Cool Asian Pizza

Source: The Pampered Chef

1 (8 ounce) package refrigerated reduced-fat crescent rolls
8 ounces fat-free cream cheese, softened
1 to 2 teaspoons Pantry Asian Seasoning Mix
1 garlic clove, pressed
1/2 cup coarsely chopped broccoli
1/2 cup sliced cucumber
1/2 cup diced red bell pepper
1 small carrot, grated

Heat oven to 350 degrees F. Lightly sprinkle Rectangle Stone with flour using Flour/Sugar Shaker.

Unroll crescent rolls onto baking stone; press seams to seal. Roll out to edges of baking stone using Baker's Roller. Bake 15 to 18 minutes or until golden brown. Cool completely on Stackable Cooling Rack.

In Small Batter Bowl, combine cream cheese, seasoning mix and garlic pressed with Garlic Press. Spread evenly over crust using Large Spreader. Cut pizza into squares using Pizza Cutter.

Chop broccoli using Food Chopper. Score cucumber lengthwise at 1/2-inch intervals using Lemon Zester/Scorer. Cut cucumber in half crosswise; remove seeds using The Corer. Slice cucumber using Ultimate Slice & Grate fitted with v-shaped blade; cut slices into quarters using Utility Knife. Dice bell pepper using Chef's Knife. Sprinkle broccoli, cucumber and bell pepper over pizza. Grate carrot over vegetables using Deluxe Cheese Grater fitted with coarse grating drum. Serve using Mini-Serving Spatula.

Yield: 12 servings or 24 sample servings

Nutrients per serving: (Light) Calories 100, Total Fat 3 g, Saturated Fat 0 g, Cholesterol 0 mg, Carbohydrate 11 g, Protein 4 g, Sodium 270 mg, Fiber 0 g

Cook's Tip: If desired, the Classic Round Stone can be substituted for the rectangle stone. Unroll crescent dough; separate into 8 triangles. Arrange triangles in a circle with points in center and wide ends toward the outside. Roll out dough to a 12-inch circle, pressing seams together to seal. Proceed as recipe directs.