Heat oven to 375°F.
If using crescent rolls: Unroll both cans of dough; separate dough into 4 long rectangles. In ungreased 15x10x1-inch pan, place dough; press in bottom and up sides to form crust. If using dough sheets: Unroll both cans of dough. In ungreased 15x10x1-inch pan, place dough; press in bottom and up sides to form crust.
Bake 13 to 17 minutes or until golden brown. Cool completely, about 30 minutes.
In small bowl, mix cream cheese, sour cream, dill and garlic powder until smooth. Spread over crust. Top with vegetables. Serve immediately, or cover and refrigerate 1 to 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 (29g)|
|Recipe Makes: 32 Servings|
|Calories from Fat: 54 (62%)|
|Amt Per Serving||% DV|
|Total Fat 6g||8 %|
|Saturated Fat 2.7g||13 %|
|Monounsaturated Fat 0.7g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 9.2mg||3 %|
|Sodium 137.7mg||5 %|
|Potassium 28.6mg||1 %|
|Total Carbohydrate 6.3g||2 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 6.2g|
|Protein 1.6g||2 %|
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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: 87
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