VERY VEGGIE PIZZA PIE
Looking for a vegetarian dinner? Then check out this pizza pie made using Bisquick Heart Smart® mix - cheesy veggie-delight ready in 45 minutes!
Provided by Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 8
Number Of Ingredients 9
Steps:
- Heat oven to 375°F. Spray cookie sheet with cooking spray.
- Spray 10-inch skillet with cooking spray; heat over medium-high heat. Add mushrooms, zucchini, bell pepper and garlic; cook about 5 minutes, stirring occasionally, until vegetables are crisp-tender. Set aside.
- In medium bowl, stir Bisquick mix, cheese sauce and very hot water until soft dough forms. On surface sprinkled with Bisquick mix, roll dough in Bisquick to coat. Knead about 5 times or until smooth.
- On cookie sheet, roll or pat dough into 14-inch round. Spread pizza sauce over dough to within 3 inches of edge. Top with vegetable mixture. Sprinkle with mozzarella cheese. Fold edge of dough over mixture.
- Bake 23 to 25 minutes or until crust is golden brown and cheese is bubbly.
Nutrition Facts : Calories 170, Carbohydrate 24 g, Cholesterol 10 mg, Fat 1, Fiber 2 g, Protein 7 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 490 mg
VALERIE'S ITALIAN VEGGIE PIE
Provided by Valerie Bertinelli
Categories appetizer
Time 1h10m
Yield 8 to 12 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- Heat the oil in a nonstick skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until starting to brown, 5 minutes. Add the shallots and saute for another 5 minutes. Add the spinach, Italian seasoning, a large pinch of salt and a pinch of pepper. Cook, stirring, until the spinach is wilted, a few minutes more. Remove from heat and let cool.
- Pat the crescent roll dough into a 9-by-13-inch casserole dish.
- In a large bowl, mix together the sauteed vegetables, mozzarella, Parmesan and eggs. Pat the mixture into the crescent roll dough.
- Bake until golden brown, 30 to 40 minutes.
VEGETABLE POT PIE
Steps:
- Melt the butter in a large pot over medium heat. Add the onions and fennel and saute until translucent, 10 to 15 minutes. Add the flour, reduce the heat to low, and cook for 3 more minutes, stirring occasionally. Slowly add the stock, Pernod, saffron, salt, and pepper, and bring to a boil. Simmer for 5 more minutes, stirring occasionally. Add the heavy cream and season to taste. The sauce should be highly seasoned.
- Cook the potatoes in boiling salted water for 10 minutes. Lift out with a sieve. Add the asparagus, carrots, and squash to the pot and cook in the boiling water for 5 minutes. Drain well. Add the potatoes, mixed vegetables, onions, and parsley to the sauce and mix well.
- For the pastry, mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.
- Preheat the oven to 375 degrees F.
- Divide the filling equally among 4 ovenproof bowls. Divide the dough into quarters and roll each piece into an 8-inch circle. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl. Crimp the dough to fold over the sides, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.
VEGGIE PIZZA
I never have leftovers when I serve this. You can use low-fat or nonfat sour cream for this recipe if you'd like.
Provided by MERRI C
Categories Main Dish Recipes Pizza Recipes
Time 2h25m
Yield 16
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a jellyroll pan with non-stick cooking spray.
- Pat crescent roll dough into a jellyroll pan. Let stand 5 minutes. Pierce with fork.
- Bake for 10 minutes, let cool.
- In a medium-sized mixing bowl, combine sour cream, cream cheese, dill weed, garlic salt and ranch dip mix. Spread this mixture on top of the cooled crust. Arrange the onion, carrot, celery, broccoli, radish, bell pepper and broccoli on top of the creamed mixture. Cover and let chill. Once chilled, cut it into squares and serve.
Nutrition Facts : Calories 196.3 calories, Carbohydrate 16 g, Cholesterol 35.7 mg, Fat 12.6 g, Fiber 1.6 g, Protein 4.8 g, SaturatedFat 7.8 g, Sodium 358.6 mg, Sugar 1.4 g
VERY VEGGIE PIZZA PIE
Number Of Ingredients 9
Steps:
- 1. Heat oven to 375°. Spray cookie sheet with cooking spray. Spray 10-inch skillet with cooking spray heat over medium-high heat. Cook mushrooms, zucchini, bell pepper and garlic in skillet about 5 minutes, stirring occasionally, until vegetables are crisp-tender.2. Stir Bisquick, cheese sauce and hot water until soft dough forms. Place dough on surface sprinkled with Bisquick roll in Bisquick to coat. Shape into a ball knead about 5 times or until smooth. Roll or pat dough into 14-inch circle on cookie sheet. Spread pizza sauce over dough to within 3 inches of edge. Top with vegetable mixture. Sprinkle with cheese. Fold edge of dough over mixture.3. Bake 23 to 25 minutes or until crust is golden brown and cheese is bubbly.HIGH ALTITUDE (3500 to 6500 feet): Heat oven to 400°. Use 1/3 cup very hot water.NUTRITION FACTS: 1 Serving: Calories 170 (Calories from Fat 55) Fat 6g (Saturated 2g) Cholesterol 10mg Sodium 490mg Carbohydrate 24g (Dietary Fiber 2g) Protein 7g % DAILY VALUE: Vitamin A 4% Vitamin C 16% Calcium 12% Iron 10% DIET EXCHANGES: 1 Starch 2 Vegetable 1 FatBETTY'S TIP: If you prefer a spicier crust, use jalapeño-flavored process cheese sauce or spread.From "Betty Crocker's Bisquick Cookbook." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
VEGGIE PITA PIZZA
You can have this pizza on the table quicker than you can place an order for take-out pizza, and it's designed especially for two!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 14m
Number Of Ingredients 9
Steps:
- Split pita bread around edge with knife to make 2 rounds. Spread pizza sauce on bread halves; place on small microwavable plates.
- Place zucchini and onion in 2-cup microwavable casserole. Microwave uncovered on High 2 minutes 30 seconds to 3 minutes or until tender. Stir in tomatoes, olives, salt and basil.
- Spoon vegetables onto bread halves; top with cheese. Microwave uncovered on High 45 to 60 seconds or until hot. Cut into wedges.
IMPOSSIBLY EASY PIZZA PIE
This came from Betty Crocker's Website. It is rather like a pizza quiche pie. You can add whatever toppings you like along with the peppers. It's quick, easy and tasty!
Provided by Junebug
Categories < 60 Mins
Time 55m
Yield 1 pie
Number Of Ingredients 9
Steps:
- Heat oven to 400 degrees.
- Spray a 9 inch pie pan with cooking spray.
- Sprinkle onion and parmesan cheese in bottom of pie pan.
- Stir bisquick, milk and eggs til blended.
- Pour into pie pan.
- Bake 20 minutes.
- Spread with pizza sauce and top with remaining ingredients.
- Bake 10 to 15 minutes until cheese is light brown.
- Cool five minutes before serving.
VEGGIE-LOVERS CRESCENT ROLL PIZZA
The first time I had this was at my girlfriend Deanna's Christmas party. She made a lot of wonderful dishes. But, my favorite was the vegetable pizza. This is very easy to make and it will get eaten up in no time. The only thing that is time consuming is cutting the vegetables up. It's worth it.
Provided by Aunt Dawn
Categories Vegetable
Time 38m
Yield 18 serving(s)
Number Of Ingredients 11
Steps:
- Bake crescent rolls as a flat whole piece on a cookie sheet, pinching the seams together. Let cool.
- Mix cream cheese, mayonnaise, and ranch dressing together.
- Spread onto crescent.
- Sprinkle with the vegetables and cheese.
- Press items into the spread.
- Cool in refrigerator.
- Cut and serve.
Nutrition Facts : Calories 192.7, Fat 11.9, SaturatedFat 6.3, Cholesterol 45.3, Sodium 233.2, Carbohydrate 16.4, Fiber 1.6, Sugar 3, Protein 5.5
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