Garden Harvest Squares - cooking recipe

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

Preparation

Heat oven to 375\u00b0F.
Separate dough into 4 long rectangles.
Place rectangles crosswise in an ungreased 15x10 jelly roll pan; press over bottom and 1 inch up sides to form crust.
Bake at 375\u00b0F for 13 to 17 minutes or until golden brown.
Cool completely.
In a small bowl,combine cream cheese, sour cream, dill weed, and garlic powder; blend until smooth.
Spread evenly over cooled crust.
Cover; refrigerate 1 to 2 hours.
At serving time cut into squares.
Garnish with broccoli, cucumbers, cherry tomatoes, and carrots.