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Patchwork Veggie Pizza

It was a fun labor of love to decorate one of my favorite appetizers for serving to an avid group of quilters! 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

Ingredients

  • 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

Directions

  • Unroll crescent dough and place on an ungreased baking sheet; press seams together to form a 15x12-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.
Nutrition Facts
1 each: 98 calories, 4g fat (0 saturated fat), 1mg cholesterol, 274mg sodium, 12g carbohydrate (0 sugars, 0 fiber), 4g protein. Diabetic Exchanges: 1 vegetable, 1/2 starch, 1/2 fat.
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