We are going back, way back to the Just a Taste archives for this recipe that’s been in my family’s holiday appetizer lineup for more than 50 years. It’s a culinary throwback, and Crescent Roll Veggie Bars are stealing the snack spotlight!
We have my grandmother’s good friend to thank for first introducing my family to this colorful creation that’s guaranteed to have you eating a rainbow of vegetables in every bite. And the setup couldn’t be simpler …
Begin by covering a baking sheet with crescent rolls. Pop it into the oven, and while they bake, move on to the silky smooth spreadable topping that brings new life to the traditional Ranch dressing flavor.
Once the crescent rolls are cooled, slather on the Ranch spread then start tossing on grated veggies like culinary confetti. We’re talking broccoli, cauliflower, carrots, tomatoes and scallions all joining forces to add festive color to your crescent roll canvas.
Stash the baking sheet in the fridge to let the flavors work their magic overnight (or just for an hour if you’re short on time!). Then all that’s left to do is slice your masterpiece into bars and fight over who gets dibs on second and third servings.
Quick, colorful and perfectly appropriate to make ahead of time and keep in the fridge. What more could you need in a party-worthy appetizer or school snack? Veggie confetti for the win!
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Ingredients
- 2 (8-oz.) packages refrigerated crescent rolls
- 2 (8-oz.) packages cream cheese
- 1 cup mayonnaise
- 1 (1-oz.) package powdered Original Ranch dressing mix
- 1/2 cup grated broccoli
- 1/2 cup grated cauliflower
- 1/2 cup grated carrots
- 1/2 cup finely chopped tomatoes (seeds removed)
- 1/2 cup chopped scallions
Instructions
- 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.
Kelly's Note:
- Use either the largest hole on the side of a box grater or a food processor to grate the broccoli, cauliflower and carrots.
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Recipe inspired by Esther Katrenics.
This has been known as veggie pizza at my house for decades! We always sprinkle finely shredded sharp cheddar on top!
YUM! It’s such a classic!
Can you substitute the mayo with sour cream?
I’ve never done that, Jules, but you totally could!
What do I mix with the ranch package dressing?
Hi Mary! It’s listed above in the recipe — mayo and cream cheese.
This is a crowd pleaser! You won’t regret it! The flavor is so so good! This is finger food for your next get together. I also add small cut up cucumber (no seeds) and top it off with small cut up green olives!
Yessss! I’m so glad you enjoyed the recipe, Susan!
I’ve made this twice this week! It’s so dang yummy. Everyone loves it! I sprinkled a bit of shredded sharp cheddar on it as well.
Yay! I’m so thrilled everyone has been enjoying the recipe, Stacy!
I been making this for year for work when we have lunch together, I leave tomato off and add celery, pepper, use 1/4 cup of mayo and spinkle with cheddar cheese
Awesome! I’m so glad you’ve been enjoying (and sharing!) the recipe, Brenda.
I have had this saved for awhile but just made it yesterday to take to a cookout today. Of course I HAD to taste before I put it out there for everyone…and it is FANTASTIC! I was able to divide the pan into 20 servings. I left out the tomatoes and added a yellow bell pepper. So many delicious flavors all blending together perfectly! This will become my go-to appetizer dish!
Woohoo! I’m thrilled you enjoyed the recipe, Lori!
I have made this for my book club on many occasions. Always bring several copies of the recipe. It travels well and is a huge hit!!
Amazing! I’m so thrilled you’ve been enjoying (and sharing!) the recipe, Leigh.
I’ve made this for years (we call it veggie pizza) and it always has a sprinkle (ok, sometimes a torrent!) of finely shredded sharp cheddar on top. My favorite summer snack, hand’s down. You can make a neat veggie pasta salad with it by replacing the crescent rolls with macaroni (we’ve used rotini, small shells and elbows). YUMMY!
Love the idea of turning this into a pasta salad, Candy!
The largest pan I have is 15-1/2 x 11 (supposed to be a jelly roll pan) – will this work?
Definitely!
should I bake this in a Jelly roll pan?
Hi Therese! You can bake these on just a regular ol’ standard baking sheet that’s 18×13 inches :)
I make all the time and vary veggies….yummmm ! Wondering if the lady by the name Ana used a large enough pan perhaps she used a 9 x 12 instead of a jelly roll pan
I use the same filling for tortilla pinwheels. Great way to get non veggies lover to eat their veggies
Great idea, Ej!