Ranch Raw Veggie Bars Recipes

VEGGIE BARS

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!

CRESCENT ROLL VEGGIE BARS

Steps:

• 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.

VEGGIE BARS

Steps:

• 1. press crescent roll dough into a 13x9 baking pan covering entire bottom of pan.
• 2. bake at 350 for 10 minutes, until slightly golden. cool crust in pan.
• 3. blend cream cheese, mayonnaise and ranch dressing together. spread cream cheese mixture and press down lightly.
• 4. sprinkle chopped vegetables on top of cream cheese mixture and press down lightly.
• 5. sprinkle with parmesan cheese if desired. cut into squares.
• 6. notes: a food processor makes it easy to get all those veggies finely chopped.
• 7. can prepare ingredients separtely a day ahead of time for easy day assembly.

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.

FRESH VEGGIE PIZZA

Steps:

• Unroll crescent roll dough into one long rectangle. Press onto the bottom of a 13-in. x 9-in. baking pan coated with cooking spray; seal seams and perforations. , Bake at 375° for 11-13 minutes or until golden brown. Cool completely., In a large bowl, beat the cream cheese, salad dressing mix and milk until smooth. Spread over crust. Sprinkle with vegetables. Cover and refrigerate for at least 1 hour before serving. Cut into 16 pieces.

GARDEN VEGGIE PIZZA SQUARES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Roll out crescent rolls onto a large non-stick baking sheet. Stretch and flatten to form a single rectangular shape on the baking sheet. Bake 11 to 13 minutes in the preheated oven, or until golden brown. Allow to cool.
• Place cream cheese in a medium bowl. Mix cream cheese with 1/2 of the ranch dressing mix. Adjust the amount of dressing mix to taste. Spread the mixture over the cooled crust. Arrange carrots, red bell pepper, broccoli and green onions on top. Chill in the refrigerator approximately 1 hour. Cut into bite-size squares to serve.