HEAT oil in large skillet. Place frozen Brussels sprouts in skillet and cook for 6-8 minutes on medium-high heat. Add frozen pepper blend to the skillet and cook for an additional 3-4 minutes or until onions become translucent. Set aside.
PLACE cream cheese, milk and dressing mix in a small bowl. Stir until well blended.
PREHEAT oven to 375°. Spread cream cheese mixture on top of bread. Layer Brussels sprouts, pepper blend and mozzarella cheese.
BAKE 5-7 minutes or until cheese has melted. Cut each piece into quarters and serve.

Mini Vegetable Pizzas

Serve up a new kind of pizza appetizer and watch them disappear.

12 Servings

3 tablespoons vegetable oil
1 (15 oz.) package frozen Pictsweet Farms Seasoned
Sliced Brussels Sprouts with Salt & Cracked Pepper
1 1/2 cups frozen Pictsweet Farms 3 Color Pepper & Onion Strips
1 (4 oz.) package cream cheese, softened
2 teaspoons milk
1 1/2 teaspoons dry ranch dressing mix
2 (12.7 oz.) packages Naan mini flat bread
1 cup mozzarella cheese, shredded

HEAT oil in large skillet. Place frozen Brussels sprouts in skillet and cook for 6-8 minutes on medium-high heat. Add frozen pepper blend to the skillet and cook for an additional 3-4 minutes or until onions become translucent. Set aside.
PLACE cream cheese, milk and dressing mix in a small bowl. Stir until well blended.
PREHEAT oven to 375°. Spread cream cheese mixture on top of bread. Layer Brussels sprouts, pepper blend and mozzarella cheese.
BAKE 5-7 minutes or until cheese has melted. Cut each piece into quarters and serve.