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Veggie-Bacon Squares

Posted by on Jul. 16, 2013 at 6:32 PM
  • 6 Replies

         Veggie-Bacon Squares from the Betty Crocker site! 

     

You Need:

8
slices thick-sliced bacon, cut into 1-inch pieces
1
cup whipping cream
2
tablespoons butter, cut into small pieces
1/2
package (3-oz size) cream cheese, cut into pieces
3/4
cup grated Parmesan cheese
1 1/4
teaspoons garlic powder
1
can (11 oz) Pillsbury® refrigerated thin pizza crust
2
small zucchini (8 oz), cut into julienne pieces (1 1/2x1/4x1/4 inch)
1
small yellow summer squash (4 oz), cut into julienne pieces (1 1/2x1/4x1/4 inch)
2
cups sliced fresh mushrooms
1/8
teaspoon freshly ground pepper
1
cup halved grape tomatoes
1/2
cup shredded mozzarella cheese (2 oz)

To Make:

  • 1Heat oven to 400°F. In skillet, cook bacon over medium heat, stirring occasionally, until crisp. Remove bacon; drain on paper towels. Reserve 3 tablespoons bacon drippings in small bowl; set aside. Discard remaining drippings; wipe skillet clean and set aside.
  • 2In 1-quart saucepan, mix 2 tablespoons of reserved drippings, the whipping cream, butter and cream cheese. Cook over medium-low heat, stirring frequently with wire whisk, until melted and blended. Stir in Parmesan cheese and 1 teaspoon of the garlic powder until well blended. Keep warm over low heat.
  • 3Spray 11x7-inch (2-quart) glass baking dish with cooking spray. Unroll dough in baking dish; press in bottom and up sides of dish. Bake 5 minutes. Meanwhile, in reserved skillet, add remaining 1 tablespoon bacon drippings, the zucchini, yellow squash, mushrooms, pepper and remaining 1/4 teaspoon garlic powder; toss to coat with drippings. Cook and stir over medium-high heat 3 to 5 minutes or until vegetables are crisp-tender. Stir in bacon.
  • 4Using slotted spoon, spoon zucchini mixture evenly onto partially baked crust. Pour sauce over vegetables. Top with tomato halves and mozzarella cheese.
  • 5Bake 16 to 20 minutes or until crust is evenly browned and cheese is melted. Let stand 10 minutes before serving.

Tips:

One cup of cubed peeled butternut squash can be substituted for the summer squash.

Serve this dish with a nice low-fat salad.

Info:

  • PREP TIME 45 Min
  • TOTAL TIME 1 Hr 15 Min
  • SERVINGS 6
by on Jul. 16, 2013 at 6:32 PM
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Replies (1-6):
mrswillie
by Silver Member on Jul. 17, 2013 at 8:20 AM

sounds good

goddess99
by Bronze Member on Jul. 17, 2013 at 11:41 AM

That looks pretty good!

kaybear123
by Kayla on Jul. 30, 2013 at 12:17 PM

Yum

terri76
by Gold Member on Jul. 30, 2013 at 11:10 PM
1 mom liked this

Looks good minus the icky mushrooms!!

batjmom
by Sarah on Jul. 31, 2013 at 7:25 AM
Good weekend breakfast to try
megandwade
by Silver Member on Aug. 1, 2013 at 11:57 AM

Too bad the DH wouldn't eat this... looks yummy to me!

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