Lydia’s Patchwork Veggie Pizza

Ingredients:
2 tubes (8 oz each) refrigerated crescent rolls
1 pkg (8 oz) cream cheese, softened
1 (8 oz) container sour cream
1 pkg ranch dip mix (dry powdered kind)
1 cup chopped broccoli
1 cup chopped carrots
1 cup chopped cucumbers or cauliflower
1 cup chopped tomato

Unroll crescent rolls and place on baking sheet sprayed with non-stick cooking spray.
Press all seams together to form a 15x12 inch rectangle.
Bake at 375 F for 11-13 minutes or until golden brown.
Cool completely.
Combine the cream cheese, sour cream and ranch dip mix.
Spread over cooled crust to with ½ 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 until ready to serve or serve immediately.
Yield: 20 servings

Note: you can be precise with the chopping of the veggies and the squares or you can make it quickly by food processing all the veggie together and dumping them on.