Veggie Appetizer Wreath

2 (8 oz.) pkg. refrigerated crescent rolls
1 (8 oz.) pkg. cream cheese, softened
1/2 c. sour cream
1 tsp. dried dill weed
1/8 tsp. garlic powder
3 c. finely chopped green vegetables (bell peppers, broccoli, cucumber, etc.)
1/4 c. chopped red bell pepper

Preheat oven to 375°F. Remove dough from cans in rolled sections; do not unroll. Slice each section 7 times to yield 8 rounds each (16 per package). Place custard cup on ungreased cookie sheet. Lay flat dough circles around center cup touching each other to form wreath shape, then arrange an outer ring. The circles should all be touching each other, but do not press together. Remove cup and bake for 11 to 13 minutes or until golden brown. Cool one minute; loosen with spatula and slide onto wire rack to cool completely. Place wreath on platter.

In small bowl, combine cream cheese, sour cream, dill, and garlic powder; blend until smooth. Spread mixture over wreath. Decorate wreath with assorted green vegetable pieces, then sprinkle with red pepper. Refrigerate until serving time. To serve, pull apart the slices of the wreath. Makes 32 pieces.