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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:

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


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

Serve this dish with a nice low-fat salad.


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

sounds good

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

That looks pretty good!

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


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

Looks good minus the icky mushrooms!!

by Sarah on Jul. 31, 2013 at 7:25 AM
Good weekend breakfast to try
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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