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Patchwork Veggie Pizza Recipe
Patchwork Veggie Pizza Recipe photo by Taste of Home

Patchwork Veggie Pizza Recipe

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Decorating one of my favorite appetizers to serve to an avid group of quilters turned out to be such fun! I arranged the colorful vegetable toppings into a savory sampler for my luncheon guests to snack on. —Grace Yaskovic, Branchville, New Jersey
TOTAL TIME: Prep: 20 min. Bake: 15 min. + chilling
MAKES:20 servings
TOTAL TIME: Prep: 20 min. Bake: 15 min. + chilling
MAKES: 20 servings


  • 2 tubes (8 ounces each) refrigerated crescent rolls
  • 1 package (8 ounces) cream cheese, softened
  • 1/4 cup Italian salad dressing
  • 1 cup chopped broccoli
  • 1 cup chopped carrots
  • 1 cup chopped cucumbers
  • 1 cup chopped tomato

Nutritional Facts

Diabetic Exchanges: One serving (prepared with reduced-fat crescent rolls and fat-free cream cheese and salad dressing) equals 1 vegetable, 1/2 starch 1/2 fat; also, 98 calories, 274 mg sodium, 1 mg cholesterol, 12 gm carbohydrate, 4 gm protein, 4 gm fat.


  1. Unroll crescent dough and place on an ungreased baking sheet; press seams together to form a 15-in. x 12-in. rectangle. Bake at 375° for 11-13 minutes or until golden brown; cool completely. Combine cream cheese and salad dressing; spread over crust to within 1 in. of edge. With a knife, mark off 20 squares. Fill each square with one vegetable to make a patchwork design or the quilt pattern of your choice. Refrigerate or serve immediately. Yield: 20 servings.
Originally published as Patchwork Veggie Pizza in Taste of Home October/November 1997, p37

Sweet Red Wine

Enjoy this recipe with a sweet red wine.

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