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.
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!
Made the veggie pizza for snack table at quilters’ guild. They asked that how I made the pizza be shared on their website. Was hoping for leftovers to bring home but no such luck.
I’m so glad everyone enjoyed the recipe, Jean!
We were treated to this last night at our garden club meeting and it was lovely. I am thinking of doing a tweak on it and using whipped feta and creamcheese as the base for the veggies instead of the mayo mix since I’m not a Ranch dressing fan. Thanks for the recipe idea.
Mom used to make this as a way to get veggies in us kids. Still love it. Always a hit at office parties too.
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!!
Awesome! I’m so glad you’ve been enjoying the recipe!
I’ve made these several times and people love them. I also made a pizza bar and they turned out great too.
Yay! I’m so thrilled you’ve been enjoying the recipe, Barb!
How far ahead can you make it?
Hi Shirley! These can be made a day in advance and stored in the fridge. :)
Can’t wait to try this! Should I spray my pan before laying down cresent rolls or no?
No need to as long as it’s a nonstick pan!
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!
Love that idea! So glad you enjoyed the recipe!
Can you substitute sour cream for the mayo ?
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!
This is really good. Made for our tea party and they all loved it. They want me to make this again.
I’m so thrilled everyone enjoyed the recipe, Kathy!
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!
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!
I realize this is a year after you commented, but one of my favorite summer desserts is fruit pizza. There are recipes online, the base is cooked sugar cookie dough, the “sauce” is a cream cheese/whipped cream base, and sliced summer fruits are the topping. Delicious!
YES! I actually have a recipe for Sugar Cookie Fruit Pizza. Here’s the link to the recipe: https://www.justataste.com/sugar-cookie-fruit-pizza-recipe/
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.
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!!
I love a recipe that stands the test of time!
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!
I always make this with Sour Cream instead of Mayo. They are always a hit and easily varied based on available veg.
Can you sub Greek yogurt for mayo? Wondering if it will alter the taste drastically? Just wondering! Can’t wait to try these for Easter brunch!!
I’ve never done that, Erin, but you totally could!
Should the dough be soft after refrigeration. Is it suppose to be a crisp dough
Hi Doris! The dough will be soft.
We used the two rolls as mentioned but the crust came out over an inch thick! Is this meant to say one roll of crescent dough? I looked at other people’s recipes for the same thing and they don’t say two.
Hi Ana – This recipe is correct as written. Did you arrange the crescent rolls in a single layer on your baking sheet?
I live in New Zealand so have to make a copycat Pilsley dough. Instead of using scallions and tomatoes I use finely diced red onion and red and yellow peppers to make it more colourful. It’s a hit every time I make it and I get requests every time we have a shared lunch at work. Thanks for such a great recipe!
You are so welcome, Kerri! I’m so glad you’ve been enjoying the recipe!
I’ve found that using Cains brand mayo gives this a better flavor
For a twist on this Recipe, try using the HONEY BUTTER cresent rolls and Spicy Ranch Dressing. Then cover with a thin layer of Grated Sharp Cheddar cheese. Gives it a little bit of a sweet and spicy kick.
Love that idea, Matt!
Could this be frozen to be used for a make ahead?
Hi Tami! I’ve never tried freezing these bars so I’m not certain how the texture/taste would be once they’re thawed.
I have been making these for years. Always have an empty pan. I use bacon ranch flavored ranch dry dressing it adds a little flavor to it and taste great.
Love that idea, Beth!
I always make this for my Christmas Eve family get together and they really like it. A friend gave me the recipe and it included radishes but the next years I left off the radishes and they liked it better without them.
So glad you enjoyed it!
Best straight from the oven. Family loved it!
So glad you enjoyed the recipe!
What size pan do you use?
Hi Veronica! Just the regular ol’ standard baking sheet that’s 18×13 inches :)
Did anyone blanch the broccoli or cauliflower? Some people cant eat
them raw.
I’ve never done that, Karen, but you totally could! Just make sure to really, really drain them and pat off any excess water.
Made this for years and never got a complaint only an empty plate. I add shredded cheese to mine as well. I found it was easier for everyone to eat when I tossed all the veggies in the cream cheese mixture. Seems like you don’t end up wearing any of the veggies that way. I top it with a little shredded cheese for color.
Great tip, Betsy!
I top mine with finely shredded sharp cheddar cheese! Been making these for years for all my family outings. Always a hit!
Made this for a small party we had this past weekend. It was a huge hit! I even gave my printed copy of the recipe to our friends because they loved it so much. Definitely making this again!
Woohoo! So glad to hear this, Elizabeth!
What size was the cookie sheet.
Just the regular ol’ standard baking sheet that’s 18×13 inches!
Made this last night for our super bowl part and it is AMAZING! Definitely going to make this to have at the house again!
Woohoo! Love to read that, Joe!
To make this more figure friendly, I omit the mayo and use light cream cheese and 2% grated cheddar along with all of your favorite veggies. Always a hit with my family! A great way to incorporate more veggies into your diet.
Awesome! Love your substitutions Lynn!
Been making them for years, but I also always top it with finely shredded cheddar or Monterey Jack cheese. Nom!
Always a hit!
Love the idea of adding cheese, Annie!
I love making this at Christmas time I use brocoli and red peppers! Looks very festive on the table!!
Yesss! I’m so glad you’ve been enjoying the recipe, Gerrie!