I recently made this for a girls night at my house. And, I fell in love. I have even made another one since just to pack in my lunch! Super simple and good for you! What could be better?!!?
(And, those tomatoes were from my garden!!!!)
cans (8 oz each) crescent dinner rolls
package (8 oz) cream cheese, softened
cup sour cream
teaspoon dried dill weed
teaspoon garlic powder
cup small fresh broccoli florets
cup quartered cucumber slices
10 cherry tomatoes
cup shredded carrot
Directions1. Heat oven to 375 degrees.2. Unroll both cans of dough; separate dough into 4 rectangles. In an ungreased cookie sheet, place dough and press seams together.3. Bake 13 - 17 minutes or until golden brown. Cool completely, about 30 minutes.4. In a small bowl, mix cream cheese, sour cream, dill and garlic powder until smooth. Spread over crust. Top with veggies. Cut into rectangle pieces. Serve immediately or refrigerate for later.