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Caesar Salad Pizza

July 19, 2008

If you love veggie pizza and you love Caesar salad you will LOVE this recipe.  This has recently become my must-bring-to-a-potluck recipe.  I’ve handed out about 10 copies of the recipe and can now make it without consulting my recipe card.  A bit of advice: assemble it as close to serving time as possible, because the vegetables and crust can get a bit soggy if they sit. 

  • 1 pkg. reduced-fat crescent roll dough
  • 1/2 cup light Caesar salad dressing, divided
  • 1/2 cup reduced-fat parmesan cheese, divided (Confession: I don’t skimp in this area.  My in-laws are in the cheese business and I get really, really good parmesan cheese, so I use the real stuff.  But if you’re watching points, go for the reduced-fat kind.)
  • 1 tsp. lemon pepper seasoning
  • 1 tsp. minced garlic
  • 8 oz. fat-free cream cheese
  • 4 cups romain lettuce, chopped
  • 1/2 cup sweet red pepper, diced
  • 1 can (2 1/4 oz.) sliced black olives

Unroll crescent roll dough on 9×11 pan.  Bake at 350 for 12-15 minutes (watch carefully, because they brown quickly).  In a small bowl, combine Caesar dressing, 1/4 cup parmesan cheese, lemon-pepper seasoning and garlic.  Combine well.  In another bowl, stir together cream cheese and half of Caesar dressing mixture.  Spread cream cheese mixture on crescent crust.  In a large bowl, combine lettuce, red peppers, olives and remaining Caesar dressing mix.  Sprinkle over cream cheese.  Top with remaining parmesan cheese. 

Serves: 8  WWP: 4

One Comment leave one →
  1. July 20, 2008 10:22 am

    Great blog yourself! What a fun concept/way to talk about food!
    PS This sign-in my Dainty Deb’s alter ego….

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