Heat oven to 375°. Unroll both cans of dough. Separate into 4 long rectangles. Place in ungreased 15 x 10 x 1 inch baking pan. Press over bottom and up sides to form crust. Bake at 375° for 13 to 17 minutes or until golden brown. Cool 30 minutes or until completely cooled. In small bowl, combine cream cheese, sour cream, dill and garlic powder; blend until smooth. Spread over cooled crust. Top with veggies. Serve immediately or cover and refrigerate up to 2 hours. To serve, cut into 32 squares.
This is one of more than 250 recipes featured in Recipes and Remembrances: The Newport Hospital Cookbook, produced by Newport Hospital employees.
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