Ingredients

1

                        can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count) or 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet

1/3

cup plain hummus

1

medium English (seedless) cucumber, thinly sliced

3

tablespoons chopped red bell pepper

1

tablespoon chopped fresh dill weed

Preparation

Heat oven to 375°F. Grease or spray large cookie sheet. Unroll dough (if using crescent rolls, press perforations to seal) onto cookie sheet; press into 13x9-inch rectangle. Fold edges over 1/2 inch to form edges on crust.

Bake 9 to 12 minutes or until golden brown. Cool.

Spread hummus evenly over crust. Arrange cucumber slices in rows, slightly overlapping, to cover hummus. Sprinkle with bell pepper and dill weed. Cover and refrigerate until serving time.

Cut into 6 rows by 3 rows. Serve cold.