Unroll crescent rolls and separate dough into 4 long rectangles. Place dough in 15 x 10 1 inch plan, press in bottom and up sides to form crust.
Bake 13 - 17 minutes or until golden brown. Cool completely 30 minutes.
In small bowl, mix cream cheese, sour cream, dill, garlic powder until smooth. Spread over cruse. Top with vegetables.
Serve immediately or cover and refrigerate 1 - 2 hours before serving.
Cut into 8 rows by 4 rows.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (235g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 290 (80%)|
|Amt Per Serving||% DV|
|Total Fat 32.2g||43 %|
|Saturated Fat 19.3g||97 %|
|Monounsaturated Fat 8.9g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 103.9mg||32 %|
|Sodium 198.8mg||7 %|
|Potassium 393.4mg||10 %|
|Total Carbohydrate 12.2g||4 %|
|Dietary Fiber 0.9g||4 %|
|Sugars, other 11.2g|
|Protein 7.6g||11 %|
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: 362
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