Food Spring Veggie Wedges Made with a tube of crescent roll dough, herby cream cheese and fresh vegetables, this is a fancied-up version of a classic Midwest party app. Cut it into slim wedges for a crowd, or try it as an easy dinner that won't weigh you down. By Midwest Living editors Midwest Living editors Midwest Living's experienced editors create best-in-class travel, lifestyle, food, home and garden content you won't find anywhere else. We're loudly, proudly Midwestern, and we're passionate about helping our audience explore and create through award-winning storytelling. Midwest Living's Editorial Guidelines Published on March 30, 2021 Print Share Photo: Brie Passano Hands On Time: 20 mins Total Time: 1 hr Servings: 16 Jump to Nutrition Facts Ingredients 1 8 ounce can refrigerated crescent roll dough 1 7.5 ounce tub garlic-herb cream cheese spread 1 teaspoon lemon zest 1 tablespoon lemon juice 1 Persian cucumber, peeled lengthwise into ribbons ½ cup slivered snap peas 4 radishes, thinly sliced 1 tablespoon chopped fresh parsley 1 tablespoon chopped fresh dill Extra-virgin olive oil Flaky sea salt Freshly ground black pepper Directions Preheat oven to 375°. On a parchment-lined baking sheet, unroll crescent dough; press to seal at perforations. Bake until golden, about 12 minutes. Cool completely. Combine cream cheese spread, lemon zest and lemon juice; spread on crust. Top with cucumber, snap peas, and radishes. Garnish with parsley and dill. Drizzle with olive oil and sprinkle with salt and pepper. Serve immediately or cover and chill up to 12 hours. Print Nutrition Facts (per serving) 122 Calories 10g Fat 8g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 16 Calories 122 % Daily Value * Total Fat 10g 13% Saturated Fat 4g 20% Cholesterol 14mg 5% Sodium 232mg 10% Total Carbohydrate 8g 3% Total Sugars 2g Protein 2g