Step 1: 1. Unroll all the crescents and try to line them up best you can on a cookie sheet, and kind of smoosh the edges together, leaving the whole thing as level/flat/smooth as possible. Bake according to directions.**
Step 3: 2. While your crust is baking, cut the broccoli into tiny little pieces. Shred the carrot and squeeze the shreddings in a paper towel to reduce the wetness. (two may be needed)
Step 5: 3. Allow the crust to cool and spread the cream cheese leaving a 1/3" edge. Sprinkle veggies and very gently pat them in, just so they’ll stick.
Step 7: 4. Cut into squares, wiping off the knife often.
Step 9: **baking time will likely be shorter, so keep an eye on it