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.
Video
Crescent Roll Veggie Bars Recipe (Veggie Pizza)
This recipe for Crescent Roll Veggie Bars (Veggie Pizza) stars a buttery crescent roll base topped with herby cream cheese and a rainbow of chopped veggies. They're an easy appetizer everyone loves! FULL RECIPE: https://www.justataste.com/crescent-roll-veggie-bars-recipe/
Notes
- This recipe is designed for a standard rimmed 13×18-inch half sheet pan. If your pan is smaller, simply use a little less crescent roll dough and press it into an even layer so it bakes up uniformly.
- Use either the largest hole on the side of a box grater or a food processor to grate the broccoli, cauliflower and carrots.
- You can make this entire recipe the day before, cover it securely with plastic wrap and store it in the fridge. Then on the day of, just slice into bars and serve. That’s what I do every time I make this recipe.
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