#1 Heat oven to 375°F #2 If using crescent rolls: Unroll both cans of dough separate dough into 4 long rectangles. In ungreased 15x10x1-inch pan, place dough press in bottom and up sides to form crust. If using dough sheets: Unroll both cans of dough. In ungreased 15x10x1-inch pan, place dough press in bottom and up sides to form crust #3 Bake 13 to 17 minutes or until golden brown. Cool completely, about 30 minutes #4 In small bowl, mix cream cheese, sour cream, dill and garlic powder until smooth. Spread over crust. Top with vegetables. Serve immediately, or cover and refrigerate 1 to 2 hours before serving. Cut into 8 rows by 4 rows.