Garden Harvest Squares
|Crescent rolls||16 Ounce (2 Cans)|
|Low fat cream cheese||8 Ounce (1 Package)|
|Sour cream||1⁄2 Cup (8 tbs)|
|Dill weed||1 Teaspoon|
|Garlic powder||1⁄8 Teaspoon|
|Vegetables||2 Cup (32 tbs) (Broccoli Florets, Cauliflower Florets, Cucumber (Seeded & Diced), Zucchini (Seeded & Diced), Radish Slices, And Scallions (Choose Any Three))|
Preheat oven to 375 degrees.
Crust: Line a 15 x 10 sheet pan with dough (unroll into long crescent rectangles).
Press over the bottom and up the sides to form the crust; firmly press perforations to seal.
Bake for 13 to 17 minutes or until golden brown.
Cool completely on wire rack.
Spread: In a medium bowl, combine the cream cheese, sour cream, dill weed, and garlic powder; blend well.
Veggies: Cut into small pieces.
Spread cream mixture over entire crust, cover with veggies.
Cut and serve.