Book Club & Vegie Pizza

It’s always fun to get together with my girlies. We have been a book group for about 4 years and friends, it seems, for years. I have to say, our reading efforts are terrible. We do however, enjoy a glass of wine or two, and laugh a lot. I think one of our most infamous get togethers was 50 Shades of Grey. Now, that was a discussion and many bottles of wine!!!

This is a collage of our crazy group!

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This month we are reading a classic, Treasure Island. The inspiration came from the recent TV series, Black Sails. If you haven’t seen it and get the opportunity I highly recommend it.

Everybody brings a bottle of wine and some food, to pass and share. I made a cold vegie pizza; it’s one of my fav’s. I have lightened it up so I can really enjoy it. It was a recipe originally taken from a pampered chef party that I went to many years ago. If you don’t want to lighten it up, by all means use full fat products. It feeds about 8 people easily and either way is quite tasty.

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WW VEGIE RANCH PIZZA

32 servings at 4SP per serving

INGREDIENTS:

  • 8oz. reduced-fat cream cheese, softened
  • 1/2 C plain non-fat yogurt
  • 1/2 C light mayonnaise
  • 1 (1oz) package powdered Ranch dressing mix
  • 2 (8oz) cans reduced fat Pillsbury crescent rolls
  • 1 C fresh broccoli, chopped
  • 1 C red pepper, chopped
  • 2 carrots, finely grated
  • 4 green onions, chopped
  • 1 1/2 C reduced fat (2%) shredded cheese

INSTRUCTIONS:

  1. Pre-heat the oven to 350 degrees.
  2. In a large bowl, combine cream cheese, yogurt, mayonnaise and Ranch dressing and beat on medium speed with an electric mixer until smooth and creamy.
  3. Remove crescent rolls from the cans, (I hate this part, those cans scare me when they pop..Haha).
  4. Roll out in one big piece onto a large cookie sheet that has either been greased or you can use a sil-pat (no added oils). Pinch the seams together as needed.
  5. Bake for 8-10 minutes or until golden brown. Let cool completely.
  6. Spread the cream cheese mixture on the cooled crust.
  7. Top with the chopped vegies.
  8. Using a pizza cutter, or a large knife, cut into 32 squares.
  9. Serve immediately. (can be stored in the refrigerator in an airtight container for up to 4 days.)

Til next time,

Ciao xoxo

 

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Published by

Viki D

I'm a wife, mother, and a nurse. I love to cook, craft, and create. I am a Christmas fanatic and love entertaining and cooking for my friends and family. Follow me on Pinterest at Around the Butcher Block / VikiD

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