Ingredients:

  • 16 oz refrigerated crescent roll dough
  • 1 tbsp unsalted butter, melted
  • 8 oz full-fat cream cheese, softened
  • 0.5 cup plain Greek yogurt
  • 1 tsp dried dill
  • 0.5 tsp garlic powder
  • 0.5 tsp onion powder
  • 1 tbsp fresh lemon juice
  • 0.25 tsp sea salt
  • 1 cup broccoli florets, minced
  • 0.5 cup carrots, grated and dried
  • 0.5 cup red bell pepper, finely diced
  • 0.25 cup scallions, thinly sliced
  • 0.5 cup sharp cheddar cheese, finely shredded

Instructions:

  1. Preheat your oven to 180°C (350°F).
  2. Unroll the 16 oz refrigerated crescent roll dough onto an ungreased baking sheet. Press the seams together firmly until the dough forms a solid rectangle.
  3. Brush the surface with 1 tbsp melted unsalted butter.
  4. Bake for 10 to 12 minutes until the crust is deep golden brown and firm to the touch.
  5. Remove from the oven and let the crust cool completely.
  6. In a medium bowl, whisk the 8 oz softened cream cheese, 0.5 cup Greek yogurt, dill, garlic powder, onion powder, lemon juice, and salt until the mixture is velvety and light.
  7. Spread the cream mixture evenly over the cooled crust, leaving a tiny border at the edges.
  8. Top with the 1 cup minced broccoli, 0.5 cup grated carrots, 0.5 cup red bell pepper, and 0.25 cup scallions. Press down gently until the veggies are slightly embedded in the cream.
  9. Sprinkle with 0.5 cup finely shredded sharp cheddar cheese.
  10. Chill in the refrigerator for at least 30 minutes before slicing into 24 squares.