The Superbowl time of year is almost upon us and that means party food! Of course, you can’t watch the Superbowl without all sorts of yummy food, right?! I wanted to make a few Weight Watcher-friendly Superbowl finger foods and these pizza fingers were my first creation. They are just too good! These are super (no pun intended!!), easy to make, and reheat well.
Pizza fingers are flavored with spinach and artichoke, but the recipe is easily adjusted to fit your flavor preference. You could easily do a little pizza sauce and pepperoni to make a classic pepperoni pizza finger, but I do still highly suggest making the spinach artichoke version as they are delicious. Pizza fingers will be the hit of your Superbowl party. You may want to make extra because they will go fast. The best part is, you can enjoy them as well since they are only 3 Weight Watchers points per serving. Let’s get to the recipe.
Three reasons why you need to make this recipe!
Who doesn’t love appetizer size pizza?!
The crust is buttery, and the whole thing is cheesy. It’s an amazing appetizer packed with flavor that all guests will devour.
It makes a large batch.
You get 18 servings from this one recipe. Even then, it’s still a good idea to double it, because extra leftovers never hurt.
One serving of Pizza Fingers is only 96 calories.
Pizza under 100 calories? Yes, please! You won’t believe that each pizza finger is under 100 calories once you taste them. They’re cheesy, flavorful, and very satisfying.
Ingredients you need to make Pizza Fingers:
- 1 package of Pillsbury pizza dough
- 4 oz light cream cheese, softened
- 3 tablespoons finely grated parmesan cheese
- ¼ cup light sour cream
- ¼ cup light mayonnaise
- 2 cloves of garlic, diced
- 4 cups chopped spinach
- 6 oz can of artichoke hearts, drained of all oils, chopped
- Dash of salt and pepper
- ⅓ cup reduced fat shredded mozzarella cheese
How to make Pizza Fingers (step by step):
- Preheat the oven to 400F, spray a large baking sheet with nonstick cooking spray, and roll out the pizza dough onto it.
- Pre-bake the dough in the oven for 9 minutes. Then turn the oven down to 375F.
- Meanwhile, in a bowl, mix the cream cheese, parmesan, sour cream, mayo, garlic, and chopped artichoke together. Add a dash of salt and pepper and then stir in the chopped spinach.
- After it’s well mixed, spread it evenly over the pre-baked pizza crust, and sprinkle shredded mozzarella on top.
- Bake it in the oven for 8-10 minutes, watching the crust ends so they don’t burn.
- Using a pizza cutter, cut it into 18 fingers. I cut 1 across the middle and 9 cuts down the top piece and bottom piece.
- Serve warm and enjoy!
Makes 18 servings. Nutrition info for 1 serving: Calories 96, Fat 4 g, Saturated fat 1.3 g, Carbs 12 g, Fiber .69 g, Sugars 1.63 g, Sodium 256 mg, Protein 3 g.
WW Points
- Pillsbury pizza dough 34 points
- Light cream cheese softened 11 points
- Finely grated parmesan cheese 2 points
- Light sour cream 4 points
- Light mayonnaise 5 points
- Cloves of garlic diced 0 points
- Freshly chopped spinach 0 points
- Artichoke hearts drained of all oils chopped 3 points
- Salt and pepper 0 points
- Reduced fat shredded mozzarella cheese 3 points
3 points per serving based on the WW app recipe creator.
If you’re using an older version of WW, check out these points below.
3PP, 3SP blue, green & purple
Different ways to change up this recipe:
- Use your favorite pizza toppings such as pepperoni, turkey pepperoni (to keep it low in points), different cheeses, black olives, roasted garlic, or any other veggies you like.
- You can use nonfat Greek yogurt instead of sour cream and light mayo if you want a little protein boost. I suggest flavoring the Greek yogurt with a little onion or garlic powder to add extra flavor.
Tips and Tricks for Making Pizza Fingers:
- I used fresh spinach but frozen, and thawed is fine too. Just make sure it’s drained well- you don’t want any extra water in the cheese mixture.
- Store any leftover pizza fingers in a sealed container in the fridge. These can be reheated in the oven at 350 for about 5 minutes to crisp up.
- They do freeze well, so that is an option too.
Similar recipes you’ll enjoy:
Pizza fingers
Ingredients
- 1 package pillsbury pizza dough
- 4 oz light cream cheese, softened
- 3 Tbsp finely grated parmesan cheese
- 1/4 cup light sour cream
- 1/4 cup light mayonnaise
- 2 cloves of garlic, diced
- 4 cups spinach, chopped (I used fresh, frozen and thawed is fine too)
- 6 oz can of artichoke hearts, drained of all oils, chopped
- Dash of salt & pepper
- 1/3 cup reduced fat shredded mozzarella cheese
Instructions
- Preheat the oven to 400F, spray a large baking sheet with nonstick cooking spray, and roll out the pizza dough onto it.
- Pre-bake the dough in the oven for 9 minutes. Then turn the oven down to 375F.
- Meanwhile, in a bowl, mix the cream cheese, parmesan, sour cream, mayo, garlic, and chopped artichoke together. Add a dash of salt and pepper and then stir in the chopped spinach.
- After it’s well mixed, spread it evenly over the pre-baked pizza crust, and sprinkle shredded mozzarella on top.
- Bake it in the oven for 8-10 minutes, watching the crust ends so they don't burn.
- Using a pizza cutter, cut it into 18 fingers. I cut 1 across the middle and 9 cuts down the top piece and bottom piece.
- Serve warm and enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I like your recipes. Would you include sodium content in nutrition facts?
Thank you.. I am not sure I can go back and include into all the ones I have already updated, I am swamped just trying to get all of them switched to smart points and include the nutritional info people need to figure out point plus or smart point values.. I can try to add it into any new recipes.. send me an email (on contact page) if there are some you really want to make and need the sodium
You are so smart and talented to be able to invent these recipes, which I love! Thank your for your time and effort! I appreciate it and love your blog!
Thank you so much Stephanie 🙂
These look amazing! I’m new to weight watchers, can I ask how you come up with the point value and how you track it on their site?
Hi Sarah, welcome to WW! I don’t like the recipe builder on the WW app, I’ve proven it wrong one too many times, I use “my fitness pal”, I can generally match ingredients exactly about 95% of the time, it gives me all the nutritional info once I input ingredients which I then input into the WW calculator, and to make sure it’s right I also figure out each individual ingredients point value, add all those up and divide by my yield to see what point value I should have per serving.. as far as adding into the App, you can do a “quick add” where you type in the food and the point value, or you can use the recipe builder but just know sometimes my recipes might be of on points according to the App.. Hope that helps 🙂
These look amazing! I have 2 questions, do you use regular or thin crust pizza dough and could you replace the sour cream with Greek yogurt?
The pillsbury is the regular pizza dough but I suppose you could use the thin if you would like.. and yes I think you could change sour cream for yogurt, it will taste slightly different but should still be yummy!
Hi.
I live in Australia and we don’t have Pillsbury products, is it like a pastry or more like a dough?
Would you have a recipe that might be a good substitute for some of your recipes that use Pillsbury?
Thanks
Hi, unfortunately I don’t have a dough recipe, they have a lot of different types of dough, from pizza to biscuits (like a scone) to croissant type dough, you can always check out the pillsbury website to give you a little more of an idea as to what exactly it is, I do suggest for some of the recipes you can use a light pizza dough
You might want to try the “Skinny Pizza Dough” recipe from “My Bizzy Kitchen.” Is one point per ounce. It’sa great substitute for pizza dough. I use it for everything!!
Thanks for sharing Cathy, she has some great recipes 🙂
These are awesome! I added some shredded chicken and sautéed onions and they came out great. Thanks for your great recipes after being on WW so many years you get in a rut, I’m so glad I found your site!
Thank you for your kind words 🙂 I am happy you enjoyed the pizza fingers and your add on’s sound delicious!!
This looks great! I bet it would be good with diced cherry tomatoes too!
Sounds great! 🙂
Why doesn’t the nutritional info include the spinach and artichoke? Kind of misleading
Because on weight watcher veggies and fruits don’t have any points in them, so when recipe building if I include those in the nutritional count when people input the numbers into their WW calculators it will give a different reading so I leave them out, considering this is a WW recipe blog I don’t think it is misleading at all, if you don’t follow WW then you can simply find the macros for those ingredients and add them manually
For gluten free my favorite crust is garlic breadstick mix which I make into thin pizza made by Chebe, found at Whole Foods or Wegmans. Made with manioc or tapioca flour olive oil and eggs. What would this point value be? Has anyone tried it instead of the Pillsbury?
Sorry Jill I am not familiar with that so unsure of the point value
Based on your slicing instructions, this would actually be 20 pieces. You would cut 8 vertical times if you were to get 18. Can you please clarify?
Yes, I just meant you want to cut the top piece and bottom piece into 9 pieces each giving you 18 pieces