Recipes - MOMS Club, Tampa

Cool Asian Pizza
From the Kitchen of Tracy

1 pkg. (8 oz) reduced-fat refrigerated crescent rolls
1 pkg. (8 oz) fat-free cream cheese, softened
1-2 tsp Pantry Asian Seasoning Mix
1 small garlic clove, pressed
1/2 c coarsely chopped broccoli
1/2 c sliced cucumber
1/2 c diced red bell pepper
1 small carrot, grated

Preheat oven to 350. Lightly sprinkle rectangle stone with flour using flour/sugar shaker. Unroll crescent rolls onto baking stone; press seams to seal. Roll out to edges of baking stone using baker's roller. Bake 15-18 minutes or until golden brown. Cool completely on cooling rack.

In small batter bowl, combine cream cheese, seasoning mix and garlic pressed with garlic press. Spread evenly over crust using large spreader. Cut pizza into squares using pizza cutter.

Chop broccoli using food chopper. Score cucumber lengthwise at 1/2 in. intervals using lemon zester/scorer. Cut cucumber in half crosswise; remove seeds using the corer. Slice cucumber using ultimate slice and 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 vegtables using deluxe cheese grater fitted with coarse grating drum. Serve using mini-serving spatula.

Yield: 12 servings
Nutrients per serving: Calories 100, Total fat 3 g, Saturated fat 0g, cholesterol 0mg, carbohydrate 11g, protein 4g, sodium 270mg, fiber 0g