2 cans (8 oz. each) Pillsbury™ refrigerated crescent rolls
1 package (8 oz.) cream cheese, softened
1 c. (8 oz.) sour cream
1 tsp. dried dill weed
⅛ tsp. garlic powder
¼ tsp. salt
⅛ tsp. pepper
1 cup small fresh broccoli florets
⅓ cup quartered cucumber slices
1 cup (Roma) tomato, seeded, chopped
½ cup chopped green pepper
½ cup chopped green onion
¼ cup shredded carrot
Preheat oven to 375°F.
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.
Bake 13 to 17 minutes or until golden brown. Cool completely, about 30 minutes.
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 OR 10 rows by 6 rows for 60 appetizer pieces