Garden Harvest Squares

Garden Harvest Squares

2 (8 oz) cans Pillsbury refrigerated crescent dough

8 oz cream cheese, softened

½ cup sour cream

1 tsp dill weed

1/8 tsp garlic powder

20 small broccoli florets

20 cucumber or zucchini slices

10 cherry tomatoes, halved

Fresh parsley

Heat oven to 375^. Unroll dough into 4 long rectangles.  Place crosswise in ungreased 10x15” jelly roll pan; press over bottom and 1 inch up sides to form crust.  Firmly press perforations to seal.  Bake at 375^ for 13 to 17 minutes or until golden brown.  Cool completely.

In small bowl, combine cream cheese, sour cream, dill weed and garlic powder; blend until smooth.  Spread evenly over cooled crust.  Cover; refrigerate 1 to 2 hours.  Just before serving, cut into squares.  Garnish as desired with broccoli, cucumber, tomatoes and parsley.  60 appetizers.