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 TimePrep: 20 min. Bake: 15 min. + chilling
- 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
- 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 Facts1 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.
Originally published as Patchwork Veggie Pizza in Taste of Home October/November 1997
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