CRESCENT ROLL VEGGIE BARS
Whip up a quick-fix appetizer or snack with this family favorite recipe for veggie bars made with crescent rolls.
Provided by Kelly Senyei
Time 40m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 151 kcal, Carbohydrate 3 g, Fat 15 g, SaturatedFat 2 g, Cholesterol 8 mg, Sodium 169 mg, Sugar 1 g, ServingSize 1 serving
VEGETABLE BARS
Make and share this Vegetable Bars recipe from Food.com.
Provided by Melanie B.
Categories Vegetable
Time 45m
Yield 20 serving(s)
Number Of Ingredients 10
Steps:
- Spread out cresent rolls (like a crust) on a baking sheet and bake according to package temperature and time.
- Mix together cream cheese, mayonaise, and ranch dressing mix.
- Spread on coold crescent crust.
- Add vegetables and top with cheese. Press down.
- Cut into bite size squares and serve.
Nutrition Facts : Calories 187.8, Fat 12.3, SaturatedFat 6.2, Cholesterol 40.8, Sodium 254.7, Carbohydrate 14.9, Fiber 1.1, Sugar 1.9, Protein 4.8
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
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.
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