Veggie Chicken Salad Squares

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

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

crescent roll, cream cheese, sour cream, dill weed, ground black pepper, deli, blue cheese, tomato, carrot, cashews, parsley

Taken from www.food.com/recipe/veggie-chicken-salad-squares-153296 (may not work)