CRESCENT ROLL VEGGIE BARS RECIPE
Veggie bars are a classic recipe that's been around for decades. But that doesn't mean they're not delicious! This retro recipe is perfect for a party or just a quick vegetarian dinner idea. Either way, they're sure to be a hit! So, grab your crescent rolls and cream cheese and get ready to make this fun throwback recipe for your family today.
Provided by angela @marathonsandmotivation
Categories Appetizer Side Dish Snack
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees.
- Spray a baking sheet with the nonstick cooking spray.
- Roll out the crescent dough on the baking sheet, into one big sheet without tearing it into individual rolls.
- Press together the seams and bake for 15 minutes or until fully cooked through and lightly golden brown.
- Let cool completely.
- In a medium mixing bowl, combine the cream cheese and ranch dressing. Using a hand mixer, beat together until smooth.
- Deseed the pepper and dice it along with the red onion.
- Spread the cream cheese mixture across the top of the cooled crescent roll sheet. Make sure you do it all the way up to the edges all around and spread it even.
- Sprinkle the veggies over the top in this order: cauliflower, broccoli, carrots, peppers, onions.
- Store, covered, in the fridge for up to 4-5 days. Do not freeze. Enjoy!
Nutrition Facts : Calories 193 kcal, Carbohydrate 5 g, Protein 2 g, Fat 19 g, SaturatedFat 6 g, Cholesterol 33 mg, Sodium 319 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 10 g, ServingSize 1 serving
VEGGIE BARS
These Veggie Bars are a light and very satisfying snack, appetizer, or even brunch item. They start with a slightly crispy crescent crust and end with a delicious layer of seasoned cream cheese and veggies. Quick and easy for a last-minute option as well!
Provided by Julie Maestre
Categories Appetizer
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F.
- Roll out the crescent rolls and press the seams together to make one big rectangle. Bake for about 10 minutes or until the dough has turned a light golden brown. Let it cool completely.
- Add the softened cream cheese, sour cream, chives, scallions, granulated garlic, salt, and pepper to a bowl and mix well.
- Spread the cream cheese mixture all over the cooled crescent roll sheet.
- Top with the vegetables and enjoy!
Nutrition Facts : Calories 105 kcal, Carbohydrate 8 g, Protein 2 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 15 mg, Sodium 157 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
VEGGIE BARS
A delicious way to eat your veggies on a warm Summer night! You can cut them into small pieces and serve them as an appetizer, or serve big pieces as the main course!
Provided by Kree6528
Categories Lunch/Snacks
Time 20m
Yield 1 9x13 inch pan
Number Of Ingredients 12
Steps:
- Press down package of crescent rolls into 9x13-inch pan.
- Bake 10-12 minutes according to package directions.
- Cool.
- Blend together mayonnaise, dressing mix, and cream cheese.
- Spread over cooled crust.
- Top with any combination of veggies.
- Cut into bars and serve cold.
VEGETABLE BARS
If you do not have a jelly roll pan, this looks good in a pizza pan. Your most time spent in this recipe is the cooling in the fridge.
Provided by southern chef in lo
Categories Cheese
Time 5h10m
Yield 46 bars
Number Of Ingredients 7
Steps:
- Preheat the over 350°F Lay out the rolls on a jellyroll pan to make a crust. Bake in a preheated oven for 8 to 10 minutes; cool.
- Combine the cream cheese, mayonnaise, and ranch dressing.
- Spread the cream cheese mixture over the crescent crust.
- Chop the veggies into small pieces; press the black olives and your choice of veggies into the cream cheese mixture.
- Top with shredded sharp cheddar cheese.
- Refrigerate for at least 4 hours or overnight, cut into bars and serve.
Nutrition Facts : Calories 89.4, Fat 6, SaturatedFat 2.6, Cholesterol 12.1, Sodium 126.6, Carbohydrate 7.4, Fiber 0.4, Sugar 0.6, Protein 1.8
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