The crescent crust is soft and flaky and the veggies are raw and crispy. Your kids will love eating their veggies and there won't be much of a cleanup for mom.
2cans8 oz each Pillsbury™ refrigerated crescent dinner rolls or 2 cans (8 oz each) Pillsbury™ Place 'n Bake™ refrigerated crescent rounds or Pillsbury™ Crescent Recipe Creations® refrigerated seamless dough sheet
1package8 oz cream cheese, softened
1teaspoondried dill weed
1/2cupsmall fresh broccoli florets
1/3cupquartered cucumber slices
1plumRoma tomato, sliced thin
1/4cupthin sliced carrot
Heat oven to 375°F.
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.
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.