Yields: 32 squares | 2 points per square



My rating:

My husband was not crazy about this, but I thought it was very good. But then again, I love peanut butter, vegetables, spices, and pizza dough! :-) I think this recipe is great for any type of parties or get-togethers. Enjoy!

Prep Time: 30 Minutes
(Ready in 3 Hours )

Ingredients:

• 2 cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls
• 1/2 cup chive-and-onion cream cheese spread (from 8-oz container)
• 1/4 cup creamy peanut butter
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground red pepper (cayenne)
• 1/2 cup shredded carrot (about 1 small)
• 1/2 cup chopped red bell pepper (1/2 medium)
• 1/2 cup chopped seeded cucumber (1/2 small)
• 1/4 cup chopped salted peanuts
• 1/4 cup chopped fresh cilantro
  

Directions:

1. Heat oven to 375°F. Unroll both cans of the dough; separate into 4 long rectangles. Place rectangles on ungreased 12x19-inch pan; press in bottom to form crust.

2. Bake 8-10 minutes or until golden brown. Cool completely, about 30 minutes.

3. In small bowl, mix cream cheese spread, peanut butter, ginger and ground red pepper. Spread over cooled crust. Top with carrot, bell pepper, cucumber and peanuts. Serve immediately, or cover and refrigerate up to 2 hours before serving.

4. Just before serving, sprinkle with cilantro. Cut into squares.

Yields: 32 squares

Source: Pillsbury.com
Photo Credit: Pillsbury.com

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