Veggie Bacon Squares

INGREDIENTS

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)

• 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.