Ingredients
4 ounces reduced-fat cream cheese, softened2 tablespoons fat-free milk1 teaspoon dill weed1 cup cubed fully cooked lean ham2 tablespoons diced onion1 celery rib, diced2 tablespoons diced pimientos1 tube (13.8 ounces) refrigerated pizza crust1 egg white, beaten
Preparation
In a large bowl, beat cream cheese, milk and dill until blended. Stir in the ham, onion, celery and pimientos. Roll out pizza dough into a 12-in. x 10-in. rectangle; cut in half lengthwise and widthwise. Place on a baking sheet coated with cooking spray.
Divide ham mixture evenly between the four rectangles. Fold opposite corners over ham mixture; pinch to seal. Brush with egg white. Bake at 400° for 20-25 minutes or until golden brown.
