Raw vegetable flatbread

Sometimes I really just crave fresh veggies, especially if I've been eating heavy foods or eating at restaurants quite a bit. This flatbread is fairly light and is packed with veggies. We used to eat something like this growing up but I put my own spin on it. This recipe uses half a package of crescent rolls, you could double this to make a big one or you could use the other half for Cheaters' stromboli like I did.

Ingredients:

1/2 a package of crescent roll dough, pressed out into one rectangle
4 ounces cream cheese, softened
1/4 teaspoon garlic powder
1/8 teaspoon salt
1/4 teaspoon dill
1 1/4 cup chopped veggies (any amount of each depending on what you like):
     -broccoli
     -carrot
     -cucumber
     -tomato
     -red onion
     -green pepper
     -red pepper
     -green onion
1/2 an avocado, mashed well
1/4 cup sour cream
1/4 teaspoon garlic powder
dash of salt
1/2 a lime, juiced
1 tablespoon chopped cilantro

Directions:

Cook crescent rolls according to package, remove from oven and allow to cool a bit. While it is cooling, mix cream cheese, garlic, salt, and dill together. In a separate bowl, combine avocado, sour cream, garlic, salt, lime, and cilantro together and mix until very smooth then transfer to a small ziplock bag, cut one corner off the bag so that you can pipe it easily. Once crescent roll dough is mostly cooled spread the cream cheese mixture evenly over the dough. Spread chopped veggies over the cream cheese and press down a bit to make sure it sticks. Take the bag with the avocado cream and pipe a small line over the entire flatbread. Cut in squares and serve.