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.
- ★ Did you make this recipe? Don't forget to give it a star rating below!
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Recipe inspired by Esther Katrenics.
Made it several times for snacks at church. Nice change from sweets.
So glad you enjoyed the recipe, Gene!
Yummy. Makes more than enough for a crowd! I dont care for tomatoes so I switched them out for red bell pepper. I don’t think it changed the taste, just replaced the color of red.
Glad you enjoyed it, Cindy!
Made this for church today, I have 6 pieces left! I can’t eat it ( am gluten free) but got lots of compliments. It was my attempt at healthy snack. This is the second time I’ve made this for church.
Thrilled you’re enjoying the recipe, Gene!
Absolute home run!! My family ALWAYS requests I make this. In addition, many of our kids are vegetarian and I struggled to find something EVERYONE would enjoy and this checks ALL the boxes!!! Thanks so much!!!?
So glad you enjoyed it!
My grandmother used to make these, same recipe but it was broccoli, cauliflower, carrots julienne chopped with diced black olives peppered on top. Awesome and refreshing nibbles.
The best family recipe!
Yes my mom as well! But her cream cheese mix was with dill, Mayo and Parmesan…no ranch mix, but all sounds delicious !
YUM!
Excellent (appetizer) recipe for a crowd.
So glad you enjoyed it, Mary!
Very good. Got lots of compliments
I’m so glad you enjoyed the recipe, Sharon!
I’ve made the veggie bars before but lost the recipe glad you have made it easy to prepare,
Thanks ✌️
Enjoy!
I was wondering if you had any suggestions for another base that could be used instead of crescent rolls? We don’t have them in Australia
Thank! Xx
Hi Britney! I’m not sure what biscuit options are available in Australia but any sort of savory pastry would work.
I’ve made this recipe many times, always good. I do add diced green pepper (sliced green onions instead of shallots) and shredded cheese. You can pretty much add whatever you like, It’s addictive!
I’m so glad to hear that you enjoy the recipe, SP!
This has been a staple at our Christmas Eve celebrations since I can remember! Unfortunately, my mom passed a few years ago and this year I’m in charge of the cooking. Any tips on making this in advance? I don’t want the crescent to get soggy but know it needs to cool fully down. I know I can cut most of the veggies the day before (or even a couple days before) and make the ranch mixture and store in the fridge, but any make ahead tips would be so appreciated!
Hi there! You can definitely make this entire recipe the day before and cover it securely with plastic wrap. Then on the day of, just slice into bars and serve. That’s what I do every year! ENJOY!
Is this baking sheet 13 x 18 size?
Hi Cheryl! Yes, this is the standard half-sheet pan.
I make this for every family get together. It’s REQUESTED, and required lol. Been doing it for years. A little twist I put into it, I sprinkle finely grated cheddar cheese on top. YUM!
I’m so thrilled to hear that you and your family love the recipe! Great idea adding the grated cheese on top!
what can I use instead of powdered ranch salad dressing
Hi Mary! To replicate the ranch flavor, you’ll need a combination of dried herbs and seasonings. You can mix together ingredients like dried dill, dried parsley, garlic powder, onion powder, salt and pepper. Adjust the quantities to taste. Hope that helps!
This turned out GREAT! I made two for a party my daughter had and everyone loved it and asked for the recipe. I’m making it today for a small gathering tomorrow.
So glad you enjoyed the recipe, Rebecca!
Mom made these for family since back in 1980’s. We all love them. She used feen paper instead of tomatoes. She also cut bars into triangles. Delish!!!
What did you use to cut the bars, without harming the nonstick pan underneath?
Hi CC! I used a ceramic knife but you can also transfer the baked pastry onto a cutting board and then top it with the cream cheese mixture and veggies if you prefer to cut on a different surface.
What are crescent rolls? I don’t think I have seen them in Australia
Hi Liz! Crescent rolls are like dinner rolls and the dough comes in a tube-like container in the refrigerator section.
Hi! Love the recipe. Are the veggies semi cooked prior to adding them to the mixture?
Hi, Shaye and thank you! The veggies are not cooked at all prior to adding in this recipe!