Crescent Roll Veggie Bars
We are going back, way back to the Just a Taste archives for this recipe that’s been in my family’s holiday appetizer lineup for more than 50 years. It’s a culinary throwback, and Crescent Roll Veggie Bars are stealing the snack spotlight!
Author: Justataste/Photo credit to justataste.com
Ingredients
- 2 (8-oz.) packages refrigerated crescent rolls
- 2 (8-oz.) packages cream cheese
- 1 cup mayonnaise
- 1 (1-oz.) package powdered Original Ranch dressing mix
- ½ cup grated broccoli
- ½ cup grated cauliflower
- ½ cup grated carrots
- ½ cup finely chopped tomatoes (seeds removed)
- ½ cup chopped scallions
Instructions
- Preheat the oven to 350°F.
- Unroll the crescent rolls onto a nonstick baking sheet, separating the dough and arranging it in a single layer covering the entire baking sheet. Press together the perforations, and then using a fork, prick the dough all over. Bake the dough for 10 minutes until golden brown then remove it from the oven and allow it to cool completely.
- In a medium bowl, combine the cream cheese, mayonnaise and Ranch dressing mix. Using a handheld mixer, blend together the ingredients until smooth and creamy. (Alternately, beat the ingredients together in a stand mixer fitted with the paddle attachment.)
- Spread the cream cheese mixture onto the completely cooled baking sheet of crescent rolls, covering the entire surface in an even layer.
- Sprinkle the grated broccoli, cauliflower, carrots, tomatoes and scallions on top of the cream cheese then place a piece of parchment paper or wax paper on top and lightly press down the veggies. Cover the baking sheet securely with plastic wrap and refrigerate the bars for a minimum of one hour and up to overnight.
- When ready to serve, slice the sheet into bars and serve.