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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|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 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 428
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from. Try BigOven Pro for Free for 30 days.
Keep all your recipes with free BigOven membership. Clip recipes, make grocery lists, menu plans and more!
What would you serve with this? Link in another recipe