Veggie Chicken Salad Squares

I got this from a Wal-Mart recipe card. (Prep time does not include cooling time for the crust.)

• Ready In: 28 mins
• Serves: 24

Ingredients

• 2 (8 ounce) packages  crescent roll dough
• 1 (8 ounce) package cream cheese, softened
• 1⁄2 cup sour cream
• 1  teaspoon dill weed
• 1⁄4 teaspoon fresh ground black pepper
• 8  ounces  shredded deli  roasted chicken breast (2 cups)
• 1⁄2 cup  crumbled blue cheese
• 1  plum tomato, chopped
• 1⁄3 cup  shredded carrot
• 1⁄2 cup roasted cashews, coarsley chopped
• 2  tablespoons  chopped parsley

Directions

1. Preheat oven to 375°F.
2. Place dough in a single layer in an ungreased 15x10x1 inch baking pan. Press over bottom and up sides of pan. Bake for 13-17 minutes or until brown. Cool on wire rack at least 30 minutes.
3. Meanwhile, in a small bowl, stir together cream cheese, sour cream, dill weed and pepper. Spread over cooled crust.
4. Top with chicken, blue cheese, tomato and carrot. Lightly press toppings into cheese mixture. Sprinkle with cashews and parsley.
5. Cut into squares, diamonds, or triangles to serve. Serve immediately or cover and refrigerate for up to 2 hours.