2 pkgs. Pillsbury crescent rolls
1 (16 oz.) carton sour cream
1 (1 oz.) approximately, package Ranch dressing mix
1 tsp. dill weed
1 c. chopped cauliflower
1 c. chopped broccoli
1/2 c. green bell peppers, chopped
1/2 c. chopped celery
1/2 c. chopped carrots
1 c. thinly sliced radishes

Spread crescent roll dough in bottom of cookie sheet. Let stand 5 minutes. Poke all over with fork. Bake 10 minutes at 350 degrees. Cool. Combine sour cream, Ranch dressing and dill, spread on baked and cooled dough.

Sprinkle veggies on sour cream mixture and press down with palm of hand. Cover and refrigerate. Yum!