Pampered Chef Recipes

Cool Asian Pizza

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Yield: 12 servings or 24 sample servings

Ingredients

  • 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

Instructions

  1. Heat oven to 350 degrees F. Lightly sprinkle Rectangle Stone with flour using Flour/Sugar Shaker.
  2. Unroll crescent rolls onto baking stone; press seams to seal. Roll out to edges of baking stone using Baker's Roller.
  3. Bake 15 to 18 minutes or until golden brown. Cool completely on Stackable Cooling Rack.
  4. In Small Batter Bowl, combine cream cheese, seasoning mix and garlic pressed with Garlic Press. Spread evenly over crust using Large Spreader.
  5. Cut pizza into squares using Pizza Cutter.
  6. 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.
  7. Serve using Mini-Serving Spatula.

Notes

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.

Nutrition

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

Attribution

Recipe credit: Pampered Chef



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