2

cans (8 oz each) Pillsbury™ refrigerated crescent dinner rolls or 2 cans (8 oz each) Pillsbury™ Place 'n Bake™ refrigerated crescent rounds or Pillsbury™ refrigerated Crescent Dough Sheet

1

package (8 oz) cream cheese, softened

1/2

cup sour cream

1

teaspoon dried dill weed

1/8

teaspoon garlic powder

1/2

cup small fresh broccoli florets

1/3

cup quartered cucumber slices

1

plum (Roma) tomato, seeded, chopped

1/4

cup shredded carrot

1

Heat oven to 375°F.

2

If using crescent rolls: Unroll both cans of dough; separate dough into 4 long rectangles. In ungreased 15x10x1-inch pan, place dough; press in bottom and up sides to form crust. If using dough sheets: Unroll both cans of dough. In ungreased 15x10x1-inch pan, place dough; press in bottom and up sides to form crust.

3

Bake 13 to 17 minutes or until golden brown. Cool completely, about 30 minutes.

4

In small bowl, mix cream cheese, sour cream, dill and garlic powder until smooth. Spread over crust. Top with vegetables. Serve immediately, or cover and refrigerate 1 to 2 hours before serving. Cut into 8 rows by 4 rows.