Garden Harvest Squares

Ingredients

• 2 (8 ounce) cans refrigerated crescent dinner rolls
• 1 (8 ounce) package cream cheese
• 1/2 cup sour cream
• 1 teaspoon dill weed
• 1/8 teaspoon garlic powder
• 20 small broccoli florets
• 2 cucumbers, sliced
• 10 cherry tomatoes, halved
• 1 medium onion, diced
• 2 carrots, diced
• 1 (2 1/4 ounce) can black olives, diced
• ranch dressing mix

Directions

1. 1

   Heat oven to 375.

2. 2

   Separate dough into 4 long rectangles.

3. 3

   Place rectangles crosswise in an ungreased 15x10 jelly roll pan; press over botton and 1 inch up sides to form crust.

4. 4

   Bake at 375 for 13 to 17 minutes or until golden brown.

5. 5

   Cool completly.

6. 6

   In a small bowl,combine cream cheese, sour cream, dill weed, and garlic powder; blend until smooth.

7. 7

   Spread evenly over cooled crust.

8. 8

   Cover; refrigerate 1 to 2 hours.

9. 9

   At serving tim cut into squares.

10. 10

    Garnish with broccoli, cucumbers, cherry tomatoes, and carrots.