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Parmesan Crusted Veggie Spirals

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By Pillsbury Kitchens
Updated Jul 4, 2013
Bake-Off® Contest 46, 2013
Jane Michel
Houston, Texas
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Good-for-you veggies hide in this triple cheesy, pizza-crust appetizer.

Parmesan Crusted Veggie Spirals

  • Prep Time 30 min
  • Total 1 hr 10 min
  • Ingredients 7
  • Servings 20
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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)

Instructions

  • Step 
    1
    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.
  • Step 
    2
    In medium bowl, mix cream cheese, Cheddar cheese, Italian seasoning, and 1/8 teaspoon pepper until blended. Stir in vegetables and artichokes; mix well.
  • Step 
    3
    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.
  • Step 
    4
    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.
  • Step 
    5
    Bake 13 to 19 minutes or until bottoms are deep golden brown. Serve warm.

Nutrition

120 Calories
6g Total Fat
5g Protein
9g Total Carbohydrate
0g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
120
Calories from Fat
60
Total Fat
6g
10%
Saturated Fat
3g
16%
Trans Fat
0g
Cholesterol
15mg
5%
Sodium
280mg
12%
Potassium
40mg
1%
Total Carbohydrate
9g
3%
Dietary Fiber
1g
4%
Sugars
0g
Protein
5g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
2%
2%
Calcium
10%
10%
Iron
2%
2%
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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