2 (8 oz.) Pillsbury crescent rolls
8 oz. soft cream cheese
1/2 c. sour cream
1 tsp. dill weed
1/8 tsp. garlic powder
20 sm. fresh broccoli florets
20 cucumbers or zucchini slices
10 cherry tomatoes, cut in half
Fresh parsley

Heat oven to 375 degrees. Unroll dough into 4 long rectangles. Place crosswise in ungreased 15 x 10 jelly roll pan. Press over bottom and line up on side to form crust. Firmly press perforations to seal. Bake 13-17 minutes until golden brown. Cool completely.

In small bowl combine cheese, sour cream, dill, and garlic. Blend well. Spread evenly over cooled crust. Cover, refrigerate 1-2 hours. Just before serving cut into squares. Garnish with vegetables. Makes 60 appetizers.