Crescent Roll Veggie Bars

from 17 votes

Crescent Roll Veggie Bars Recipe

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!

Crescent Roll Veggie Bars Recipe

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 …

Crescent Roll Veggie Bars Recipe

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.

Crescent Roll Veggie Bars Recipe

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.

Crescent Roll Veggie Bars Recipe

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!

Crescent Roll Veggie Bars Recipe

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Crescent Roll Veggie Bars

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!
Author: Kelly Senyei
4.89 from 17 votes
Crescent Roll Veggie Bars Recipe
Prep Time 30 mins
Cook Time 10 mins
Total Time 40 mins
Servings 12 servings


  • 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


  • 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!


Calories: 151kcal, Carbohydrates: 3g, Fat: 15g, Saturated Fat: 2g, Cholesterol: 8mg, Sodium: 169mg, Potassium: 72mg, Sugar: 1g, Vitamin A: 1020IU, Vitamin C: 7.5mg, Calcium: 9mg, Iron: 0.2mg


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Recipe inspired by Esther Katrenics.

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  1. 5 stars
    I first tasted this appetizer when a well known caterer in our area brought these as her contribution to our ‘foodie’ summer barbecue. What a delicious surprise this is. I highly recommend it!!

  2. This is an oldie but goodie. My family loves veggie pizza which we call it. I have for the last 10 or so years, used veggies found on a salad bar. SO much easier and cheaper, not having to buy a whole head of things, and bag of that. Easier also because I just cut the already cut veggies and put on top, lots of variety also. Just a thought from a vintage cook!

      1. Hi Jennifer! I personally haven’t tried making this recipe with sour cream instead of mayo, but I know other commenters have had success in doing so. Let me know if you give it a shot!

  3. 5 stars
    This is really good. Made for our tea party and they all loved it. They want me to make this again.

  4. 4 stars
    I haven’t made this yet but definitely looking forward to it. Is there a way to make this a dessert with fruit? For the spread one could still use the cream cheese, maybe some Greek yogurt in place of the mayo but what could be used in place of the ranch seasoning? I’d love to make this in dessert form for my daughter’s fruit themed 2nd birthday party. Thanks!

    1. Love that idea, Ashley! You could add a splash of lemon juice and vanilla extract, plus a little lemon zest. Let me know how it turns out!

  5. This has been known as veggie pizza at my house for decades! We always sprinkle finely shredded sharp cheddar on top!

    1. 5 stars
      My family has been making this too. We call it veggie pizza though, and although it takes a little bit more time, it’s much prettier to cut the veggies into very small bite size pieces. We use what ever veggies that are crispy like olives, red/yellow/orange peppers, etc. Any kind of shredded cheese as a thin layer over it all makes it perfect! It’s also a great easy appetizer OR party veggie meal. The parchment paper sounds great, but I prefer leaving the top a bit messy. Thanks for reminding us all that veggies are to enjoy!!

  6. 5 stars
    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!

  7. 5 stars
    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.

    1. 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

  8. 5 stars
    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!

  9. 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!!

  10. 5 stars
    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!

  11. 5 stars
    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

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