Cool Asian Pizza

1 package (8 ounces) refrigerated crescent rolls

1 package (8 ounces) fat-free cream cheese, softened

1-2 teaspoons sesame seeds

1 garlic clove, pressed

1/4 teaspoon fresh ginger, crushed (optional)

1/2 cup coarsely chopped broccoli

1/2 cup sliced cucumber

1/2 cup diced red bell pepper

1 small carrot, grated

2 green onions, sliced thinly

Preheat oven to 350�F. Lightly sprinkle rectangle stone with flour.

Unroll crescent rolls onto baking stone; press seams to seal. Bake 15-18 minutes or until golden brown. Cool completely.

In small bowl, combine cream cheese, ginger, sesame seeds and garlic. Spread evenly over crust. Cut pizza into squares using pizza cutter.

Chop broccoli. Score cucumber lengthwise at 1/2-inch intervals. Cut cucumber in half crosswise; remove seeds. Slice cucumber; cut slices into quarters. Dice bell pepper. Sprinkle broccoli, cucumber and bell pepper over pizza. Grate carrot over vegetables. Top with green onions. Serve.

Yield: 12 servings

Nutrients per serving: 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