Summertime Fresh Veggie Squares

Another longtime favorite in our family. Taken from a Pillsbury Cookbook in 1988.

• Ready In: 42 mins
• Serves: 16

Ingredients

• 2 (8 ounce) cans  crescent rolls
• 1 (1 ounce) package  dry  ranch dip mix
• 1 (16 ounce) container sour cream
• 1  cup cherry tomatoes (sliced in half)
• 1  large green pepper (sliced thin)
• 1  cup broccoli floret (chopped)
• 1  carrot (shredded)
• 1  large cucumber (peeled & chopped)
• 2  cups  shredded cheddar cheese
• 5  tablespoons bacon bits (optional)
•  cooking spray

Directions

1. Preheat oven to 350°F.
2. Spray large cookie sheet pan with cooking spray.
3. Roll out crescents on cookie sheet pan, sealing all edges to fill the cookie sheet.
4. Bake crescents for 10-12 minutes until browned.
5. Set aside to cool.
6. Mix dry dip mix & sour cream.
7. Spread on cooled crescent crust.
8. Top with veggies, cheese & bacon.
9. Chill 2 hours.
10. Cut into squares.