Step 1

Preheat oven to 350ºF and spray a jellyroll pan with non-stick cooking spray.

Step 2

Press your crescent dough into the pan, all the way to the edges, and poke holes in it with a fork. {This will prevent it from puffing up while cooking.}

Step 3

Bake for 10 minutes and then let cool completely.

Step 4

In a medium-sized mixing bowl, combine the sour cream, cream cheese, dill weed, garlic salt and ranch mix. Spread this mixture on top of the cooled crust.

Step 5

Spread the radish, pepper, broccoli and carrots evenly over the cream cheese mixture. Cover and let chill.

Step 6

Cut into squares and serve.