Crescent Roll Veggie Bars Recipes

CRESCENT ROLL VEGGIE BARS RECIPE

Steps:

• Preheat the oven to 350 degrees.
• Spray a baking sheet with the nonstick cooking spray.
• Roll out the crescent dough on the baking sheet, into one big sheet without tearing it into individual rolls.
• Press together the seams and bake for 15 minutes or until fully cooked through and lightly golden brown.
• Let cool completely.
• In a medium mixing bowl, combine the cream cheese and ranch dressing. Using a hand mixer, beat together until smooth.
• Deseed the pepper and dice it along with the red onion.
• Spread the cream cheese mixture across the top of the cooled crescent roll sheet. Make sure you do it all the way up to the edges all around and spread it even.
• Sprinkle the veggies over the top in this order: cauliflower, broccoli, carrots, peppers, onions.
• Store, covered, in the fridge for up to 4-5 days. Do not freeze. Enjoy!

VEGGIE BARS

Steps:

• Preheat oven to 350 degrees F.
• Roll out the crescent rolls and press the seams together to make one big rectangle. Bake for about 10 minutes or until the dough has turned a light golden brown. Let it cool completely.
• Add the softened cream cheese, sour cream, chives, scallions, granulated garlic, salt, and pepper to a bowl and mix well.
• Spread the cream cheese mixture all over the cooled crescent roll sheet.
• Top with the vegetables and enjoy!

CRESCENT ROLL VEGGIE BARS

Steps:

• 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.

VEGGIE BARS

Steps:

• Press down package of crescent rolls into 9x13-inch pan.
• Bake 10-12 minutes according to package directions.
• Cool.
• Blend together mayonnaise, dressing mix, and cream cheese.
• Spread over cooled crust.
• Top with any combination of veggies.
• Cut into bars and serve cold.

VEGETABLE BARS

Steps:

• Preheat the over 350°F Lay out the rolls on a jellyroll pan to make a crust. Bake in a preheated oven for 8 to 10 minutes; cool.
• Combine the cream cheese, mayonnaise, and ranch dressing.
• Spread the cream cheese mixture over the crescent crust.
• Chop the veggies into small pieces; press the black olives and your choice of veggies into the cream cheese mixture.
• Top with shredded sharp cheddar cheese.
• Refrigerate for at least 4 hours or overnight, cut into bars and serve.