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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|Serving Size: 1 Serving (141g)|
|Recipe Makes: 16|
|Calories from Fat: 336 (79%)|
|Amt Per Serving||% DV|
|Total Fat 37.3g||50 %|
|Saturated Fat 7.6g||38 %|
|Monounsaturated Fat 8.9g|
|Polyunsanturated Fat 17.9g|
|Cholesterol 31.1mg||10 %|
|Sodium 666.3mg||23 %|
|Potassium 184.6mg||5 %|
|Total Carbohydrate 20.3g||6 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 18.2g|
|Protein 4.8g||7 %|
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Calories per serving: 428
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