Ingredients
1 tube (8 ounces) refrigerated crescent rolls1-1/2 cups vegetable dill dip2 medium carrots, chopped1 cup finely chopped fresh broccoli1 cup chopped seeded tomatoes4 green onions, sliced1 can (2-1/4 ounces) sliced ripe olives, drained
Preparation
Unroll crescent dough into 1 long rectangle. Press onto the bottom of a greased 13x9-in. baking pan; seal seams. Bake at 375° until golden brown, 10-12 minutes. Cool completely on a wire rack.
Spread dip over crust; sprinkle with the carrots, broccoli, tomatoes, onions and olives. Cut into squares. Refrigerate leftovers.
