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Halloween is all about the sweets. It just is. Candy apples are about as healthy as it gets in the midst of the bags of Snickers, Kit Kats, and 3 Musketeers bars.
I’m not complaining, mind you. I love sweets. I still get jealous when kids talk about all the Halloween candy they accumulate in pillowcase-sized bags. They get to dump it all out onto the floor and separate it into the good candy that gets eaten first and the not-so-good candy that gets traded or saved for a rainy day. They get to experience the thrill of finding the occasional full size candy bar…I miss those days. Though I never had a pillowcase-sized candy haul. Lucky ducks.
But, if you’re wanting to throw a Halloween party or celebrate the holiday with slightly less of a sugar coma, I highly recommend these little veggie pizzas.
Just bake some flattened crescent rolls, spread on a cream cheese mixture, strategically sprinkle on some chopped veggies, and…
Voila! Candy-less candy corns!
Jicama is a very understated vegetable, in my opinion. It has such a delightful crunch, slightly sweet flavor, and should be on every veggie tray ever served, but it seems like hardly anyone has even heard of it! I remember, years ago, my mother and grandfather having a lengthy discussion on the existence of jicama. He didn’t believe her until she actually brought one to their house one day. If you haven’t tried jicama, go buy one.
Good. Now you can use it to make the perfect little white tips for my candy corn pizzas. I used yellow bell pepper for the yellow stripe and carrot for the orange stripe, which made a perfect veggie trifecta. And with a gussied up cream cheese spread and the thin crescent bread? Perfection.
The perfect way to feel Halloween-y without the sugar coma.
That comes later, after my Gummy Life Savers chow down. I love those little rings of flavored sugar.Print
- 1 pkg crescent rolls
- 4 oz cream cheese, softened
- 2 tsp light mayonnaise
- 2 tsp dry ranch seasoning
- 1 yellow bell pepper, seeded and diced
- 1/2 cup carrots, sliced into thin coins
- 1/2 cup jicama, diced
- Unroll crescent roll dough. Separate each triangle and press flat onto a baking sheet.
- Bake crescent roll dough according to package directions. Cool.
- Mix together cream cheese, mayonnaise, and dry ranch seasoning.
- Spread cream cheese mixture across each crescent roll triangle.
- Sprinkle jicama onto the tips, carrots across the middles, and bell pepper across the bottoms of each triangle.
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