Best Veggie Bars Recipes

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.

VEGGIE BARS

Steps:

• 1. press crescent roll dough into a 13x9 baking pan covering entire bottom of pan.
• 2. bake at 350 for 10 minutes, until slightly golden. cool crust in pan.
• 3. blend cream cheese, mayonnaise and ranch dressing together. spread cream cheese mixture and press down lightly.
• 4. sprinkle chopped vegetables on top of cream cheese mixture and press down lightly.
• 5. sprinkle with parmesan cheese if desired. cut into squares.
• 6. notes: a food processor makes it easy to get all those veggies finely chopped.
• 7. can prepare ingredients separtely a day ahead of time for easy day assembly.

VEGGIE BARS

Steps:

• 1.Roll out then press down your crescent rolls into a jelly roll pan with sides. Don't judge me for my well-used pan!
• 2.Bake at 350 for 10-12 minutes or until golden brown.
• 3.Blend together mayonnaise, dressing mix and the softened cream cheese until smooth and creamy.
• 4.Spread over cooled crust:.
• 5.Then just start layering whatever veggies you have chosen over the entire crust - garnish with a little grated cheese and it will make a beautiful masterpiece like this:.

VEGGIE BARS

Steps:

• 1. Spread crescent rolls flat on a large baking sheet. Bake at 350 degrees for 7 - 8 minutes or until lightly browned. Cool. Mix cream cheese, dry ranch dressing, mayonnaise, and sour cream until smooth. Spread over cooled baked crescent rolls.
• 2. Top with 3/4 cup each of any veggies you like. Example: broccoli, carrots, cauliflower, tomatoes, etc. and sprinkle grated cheddar cheese over all. Refrigerate until ready to serve. Cut into squares.

VEGGIE BARS

Steps:

• Preheat oven to 350 degrees. Flatten crescent rolls in bottom of greased glass casserole dish (8 x 12). Pat dough wet fingers to prevent dough from seperating. Bake for 8 minutes. Cool. Mix cream cheese, mayo, ranch dressing, garlic salt and garlic powder. Spread over cooled cresent rolls. Top with chopped veggies and cheese. Press down with Wax paper. Refriderate at least 6 hours or overnight.