4
oz (half of 8-oz package) 1/3-less-fat cream cheese (Neufchâtel), softened
1
teaspoon dried dill weed
1/8
teaspoon garlic powder
20
each of fresh small broccoli, cucumber and tomato pieces
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Steps
1
Heat oven to 375°F.
2
If using crescent rolls: Unroll both cans of dough into 4 long rectangles. Place crosswise in ungreased 15x10x1-inch pan; press over bottom and up sides to form crust. Firmly press perforations to seal. If using dough sheets: Unroll both cans of dough. Place crosswise in ungreased 15x10x1-inch pan; press over bottom and up sides to form crust.
3
Bake 13 to 17 minutes or until golden brown. Cool completely, about 30 minutes.
4
In small bowl, mix cottage cheese, cream cheese, dill and garlic powder until smooth. Spread over cooled crust. Cover; refrigerate 1 to 2 hours.
5
To serve, cut into 10 rows by 6 rows. Garnish with vegetables.
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