Most of us are familiar with crescent roll-style vegetable pizza. With a base of baked (and cooled) crescent dough, a layer of seasoned cream cheese and loads of fresh-cut veggies, it's often a staple at many potlucks or parties - especially in the summer months.
My regular readers can probably vouch for my recent love of using wonton wrappers in recipes. I've used them for my Buffalo Chicken Wonton Cups, my Fiesta Taco Wonton Cups and my Lasagna "Cupcakes" recently. Wonton wrappers are incredibly versatile and are so fun to work with. They can be used for all kinds of both savory and sweet concoctions. I used them for this recipe in place of the crescent dough.
These cups offer a perfect balance of crunchy texture, creaminess and freshness. The cream cheese mixture is a blend of dill, minced garlic and black pepper. I love these flavorful gems and will be serving them this summer at parties and get-togethers.
I used reduced-fat cream cheese to try to keep these a little more healthy. Cutting out the crescent dough is a huge fat and calorie saver. And, with such an array of vegetables, you can rest assured that you're getting a good dose of healthful ingredients in your diet when you eat a few of these. Yes, there is a tad bit of mayo, but it's one tablespoon spread out between twelve wonton cups. (Plain Greek yogurt would be a good substitute for the mayo.)
Yields 12 wonton cups.
