Ingredients
1
box (7 oz) frozen blend broccoli, carrots and sweet peppers
1
jar (6 oz ) marinated artichoke heart quarters, drained
6
oz 1/3-less-fat (Neufchâtel) cream cheese, softened
1/2
cup finely shredded sharp Cheddar cheese (2 oz)
1/4
teaspoon Italian seasoning
1
can (11 oz) refrigerated Pillsbury™ Thin Crust Pizza Crust
1 1/4
cups shredded Parmesan cheese (5 oz)
Preparation
Heat oven to 375°F. Spray large cookie sheets with Crisco® Original No-Stick Cooking Spray. Microwave frozen vegetables as directed on box. Drain; cool 3 minutes. Finely chop vegetables and artichokes.
In medium bowl, mix cream cheese, Cheddar cheese, Italian seasoning, and 1/8 teaspoon pepper until blended. Stir in vegetables and artichokes; mix well.
Unroll dough on cutting board; press into 15x11-inch rectangle. Spread with cream cheese mixture to within 1 inch of one long side. Starting with filled long side, carefully roll up; pinch edge to seal. Using serrated knife, cut into 20 slices.
In shallow dish, spread Parmesan cheese. Gently press both sides of each slice into cheese. Place 2 inches apart on cookie sheet. Press each slice into 2 1/2-inch round.
Bake 13 to 19 minutes or until bottoms are deep golden brown. Serve warm.
