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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Appetizer

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!
4.89 from 9 votes
Crescent Roll Veggie Bars Recipe
Prep Time 30 mins
Cook Time 10 mins
Total Time 40 mins
Servings 12 servings

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.


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Nutrition

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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Comments

  1. 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!!

  2. 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!

  3. 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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