Instructions: Heat oven to 375 . Unroll dough into 4 long rectangles. Place crosswise in ungreased jelly roll pan; press over bottom and 1 inch up sides to form crust. Firmly press perforations to seal. Bake at 375 for 13 to 17 minutes or until golden brown. Cool completely. In small bowl, combine cream cheese, sour cream, dill and garlic powder; blend until smooth. Spread evenly over cooled crust. Cover; refrigerate 1 to 2 hours. Just before serving, cut into 1 inch squares. Garnish as desired with broccoli, cucumber, tomatoes and parsley.

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