Easy Vegetable Squares Recipes

COLD VEGGIE SQUARES

Steps:

• Without separating the dough, roll out both packs of crescent rolls onto a baking sheet, forming them into a single, flat surface. Bake according to the directions on the package. Allow the finished rolls to cool.
• In a bowl, Mix together the cream cheese, mayonnaise, basil and garlic powder. Spread the mixture evenly over the surface of the rolls. Spread the broccoli, cauliflower and carrots on top of the cream cheese mixture. Sprinkle the salad seasoning mix over all. Cut into squares and serve.

VEGETABLE APPETIZER SQUARES

Steps:

• Heat oven to 350ºF.
• Make sure your zucchini is well drained, I put it in a clean tea towel and squeeze it dry.
• Grease bottom and sides of rectangular pan, 13x9x2 inches.
• In a medium bowl, mix eggs, parmesan cheese, pepper sauce, parsley and vegetables. Set aside
• Combine dry ingredients and stir into liquid mixture.
• Stir in melted butter.
• Spread mixture evenly into the baking dish.
• Sprinkle grated cheddar cheese over top.
• Bake about 30 - 35 minutes or until golden brown.
• Cool slightly, cut into tiny 1" squares, serve warm or cold, I prefer these at room temperature.

VEGETABLE BARS

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.