Pat crescent roll dough into a jellyroll pan sprayed with non-stick cooking spray. Let stand for 5 minutes; pierce with a fork. Bake dough at 350f for 10 minutes; let cool. In a medium bowl, combine sour cream, cream cheese, dill weed, garlic salt and ranch dressing. Spread on the top of the cooled crust. Arrange the veggies on top of the creamed mixture. Cover and chill. Once chilled, cut into squares and serve. Yields 16 servings.
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