Source: Taste of Home - October/November 97
2 (8 ounce) tubes refrigerated crescent rolls
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 15 x 12-inch rectangle. Bake at 375 degrees F for 11 to 13 minutes or until golden brown; cool completely.
Combine cream cheese and salad dressing; spread over crust to within 1 inch 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.
Per serving: 61 Calories (kcal); 6g Total Fat; (79% calories from fat); 1g Protein; 2g Carbohydrate; 13mg Cholesterol; 62mg Sodium
Food Exchanges: 0 Grain (Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates