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Patchwork Veggie Pizza
SUBMITTED BY:
Grace Yaskovic
"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"
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PREP TIME
20 Min
COOK TIME
15 Min
READY IN
35 Min
SERVINGS
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Servings
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METRIC
INGREDIENTS
2 (8 ounce) cans refrigerated crescent rolls
1 (8 ounce) package 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
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DIRECTIONS
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 degrees F 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.
FOOTNOTE
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.
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REVIEWS
Reviewed on Dec. 19, 2006 by
Stephanie
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Stephanie
Dec. 19, 2006
This was a big hit at my family reunion! It was a great change to the standard veggie tray. I added red and green bell pepper "patches".
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This was a big hit at my family reunion! It was a great change to the standard veggie tray. ...
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Patchwork Veggie Pizza
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