Garden Harvest Squares Recipe

Summary

CourseMethod
Main IngredientInterest Group

Ingredients

 Crescent rolls16 Ounce (2 Cans)
 Low fat cream cheese8 Ounce (1 Package)
 Sour cream1⁄2 Cup (8 tbs)
 Dill weed1 Teaspoon
 Garlic powder1⁄8 Teaspoon
 Vegetables2 Cup (32 tbs) (Broccoli Florets, Cauliflower Florets, Cucumber (Seeded & Diced), Zucchini (Seeded & Diced), Radish Slices, And Scallions (Choose Any Three))

Nutrition Facts

Serving size: Complete recipe

Calories 2065 Calories from Fat 1030

% Daily Value*

Total Fat 115 g176.9%

Saturated Fat 44.4 g222.1%

Trans Fat 0 g

Cholesterol 761.3 mg

Sodium 4164.9 mg173.5%

Total Carbohydrates 166 g55.2%

Dietary Fiber 17.6 g70.6%

Sugars 53.4 g

Protein 103 g206%

Vitamin A 354.6% Vitamin C 58.1%

Calcium 145.5% Iron 46.7%

*Based on a 2000 Calorie diet

Directions

Preheat oven to 375 degrees.
Crust: Line a 15 x 10 sheet pan with dough (unroll into long crescent rectangles).
Press over the bottom and up the sides to form the crust; firmly press perforations to seal.
Bake for 13 to 17 minutes or until golden brown.
Cool completely on wire rack.
Spread: In a medium bowl, combine the cream cheese, sour cream, dill weed, and garlic powder; blend well.
Veggies: Cut into small pieces.
Spread cream mixture over entire crust, cover with veggies.
Cut and serve.
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