Ingredients
- 1 tube refrigerated crescent rolls
- 1 cup finely chopped broccoli
- small can sliced olives
- 1 1/2 cups vegetable dill dip
- 1 cup chopped seeded tomatoes
- 2 medium carrots, chopped
- 4 green onions, sliced
Directions
- Unroll dough. Bake at 375 10-12 minutes. Cool completely on wire rack. Spread dip over crust. Top with vegetables. Cut into squares.