This recipe was originally created by Esther Katrenics, a devoted chef and long-time friend of my grandmother. Veggie Bars are one of several “must have” dishes at every Carberry Family gathering, and while hand-chopped veggies add a personal touch, there is no shame in cheating a little with a food processor. I have substituted light cream cheese in place of regular cream cheese, and Miracle Whip in place of mayonnaise. Feel free to also substitute different veggies for the ones listed!
Yield: 12-15 servings
- 2 packages of crescent rolls
- 2/3 cup chopped red pepper
- 2/3 cup chopped cauliflower
- 2/3 cup chopped carrots
- 2/3 cup chopped broccoli
- 1/3 cup chopped scallions
- 2 (8-oz.) packages of light cream cheese
- 1 cup mayonnaise
- 1 package of Original Ranch Dressing (powdered mix)
- Pre-heat the oven to 350°F.
- Unroll the crescent dough so that the pieces are lying flat on a cookie sheet. Press the seams together and use a rolling pin to stretch the dough to the sides of the pan.
- Bake the crescent rolls for 10 minutes, or until the pastry is golden brown. Let it cool.
- Beat together the cream cheese, mayonnaise and Ranch Dressing powder in a small bowl.
- Spread the cream cheese mixture onto the cooled crescent pastry.
- Sprinkle each type of veggie over the mixture, evenly coating the entire pastry and lightly pressing it into the cream cheese.
- Cover the sheet securely with plastic wrap and store in fridge.
- When ready to serve, slice into bars and serve.
- Kelly's Notes:
- Place the chopped peppers on a paper towel-lined plate to remove any excess moisture before adding them to the veggie bars.