Veggie Squares - cooking recipe

Ingredients

1 can crescent rolls
1 (8 oz.) pkg. cream cheese
3 Tbsp. Ranch dressing
3 c. chopped vegetables (your choice; I use broccoli, carrots and cauliflower)
sunflower seeds
1/2 tsp. dill weed

Preparation

Press crescent rolls flat in a 9 x 11-inch pan; cook as directed on package.
Let cool completely and refrigerate for 15 minutes.
Mix cream cheese, Ranch dressing and dill weed in bowl. Spread on baked crescent rolls and press chopped vegetables on cream cheese mixture.
Top with sunflower seeds.