Garden Harvest Squares

Submitted by: Amber Moeller

Makes: 10 x 15-in. jelly roll pan

  • 2 (8 oz) tubes refrigerator Crescent Rolls
  • 1 (8 oz) pkg cream cheese, softened
  • 1/2 c. sour cream
  • 1 t. dill weed
  • 1/8 t. garlic powder
  • 2 c. carrots, chopped
  • 20 small broccoli florets
  • 20 cucumber or zucchini slices
  • 10 cherry tomatoes, halved

Preheat oven to 375ºF. Unroll dough into 4 long rectangles. Place cross-wise in an ungreased 10×15-in. jelly roll pan; press over bottom and 1-in. up sides to form crust. Firmly press perforations to seal. Bake 13-17 minutes until golden brown. Cool completely.

In a small bowl, mix cream cheese, sour cream and spices. Spread over cooled crust. Cover and chill for 1-2 hours. Cut into squares and garnish with vegetables.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.