Cool Asian Pizza
Posted by Rini

1 package (8 ounces) refrigerated reduced-fat crescent rolls

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

1-2 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

1. Preheat oven to 350�F. Lightly sprinkle rectangle stone with flour. Unroll crescent rolls onto baking stone; press seams to seal. Roll out to edges of baking stone using baker's boller. Bake 15-18 minutes or until golden brown. Cool completely.

2. In small bowl, combine cream cheese, seasoning mix and garlic. Spread evenly over crust. Cut pizza into squares using pizza cutter.

3. Chop broccoli. Score cucumber lengthwise at 1/2-inch intervals. Cut cucumber in half crosswise; remove seeds. Slice cucumber using a slice & grate fitted with v-shaped blade; cut slices into quarters using utility knife. Dice bell pepper. Sprinkle broccoli, cucumber and bell pepper over pizza. Grate carrot over vegetables. Serve

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