Best Veggie Squares Recipes

GARDEN VEGGIE PIZZA SQUARES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Roll out crescent rolls onto a large non-stick baking sheet. Stretch and flatten to form a single rectangular shape on the baking sheet. Bake 11 to 13 minutes in the preheated oven, or until golden brown. Allow to cool.
• Place cream cheese in a medium bowl. Mix cream cheese with 1/2 of the ranch dressing mix. Adjust the amount of dressing mix to taste. Spread the mixture over the cooled crust. Arrange carrots, red bell pepper, broccoli and green onions on top. Chill in the refrigerator approximately 1 hour. Cut into bite-size squares to serve.

VEGGIE PIZZA SQUARES

Steps:

• Unroll both tubes of crescent dough; press onto the bottom and 1/2 in. up the sides of a greased 15x10x1-in. baking pan. Seal perforations. , Bake at 375° for 7-10 minutes or until lightly browned. Cool on a wire rack. , In a small bowl, beat the cream cheese, sour cream and ranch dressing mix. Spread over crust. Sprinkle with vegetables and cheese. Chill for 1-2 hours. Cut into squares. Refrigerate leftovers.

COLD VEGGIE SQUARES

Steps:

• Without separating the dough, roll out both packs of crescent rolls onto a baking sheet, forming them into a single, flat surface. Bake according to the directions on the package. Allow the finished rolls to cool.
• In a bowl, Mix together the cream cheese, mayonnaise, basil and garlic powder. Spread the mixture evenly over the surface of the rolls. Spread the broccoli, cauliflower and carrots on top of the cream cheese mixture. Sprinkle the salad seasoning mix over all. Cut into squares and serve.

VEGGIE SQUARES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Unroll crescent rolls onto a baking sheet, and press together the seams to form a single sheet of dough.
• Bake for 15 minutes or until golden brown. Let cool.
• Mix cream cheese and mayonnaise together and spread the mixture onto the top of each crescent roll. Sprinkle dill weed or garlic salt over crescent rolls. Arrange the broccoli, cauliflower, radishes and carrots on top of the cheese and mayonnaise mixture.
• Sprinkle the cheese over the veggies. Sprinkle the imitation bacon bits over the shredded cheese. Refrigerate until ready to serve. Before serving cut the crescent rolls into squares.

VEGGIE APPETIZER SQUARES

Steps:

• Press pizza dough into a greased 15x10x1-in. baking pan. Bake at 400° for 6 minutes. Cool on a wire rack for 5 minutes. , Meanwhile, in a small bowl, beat the cream cheese, salad dressing, garlic powder, parsley and salt until blended. , Spread over crust. Top with the onions, broccoli, cauliflower, carrot, celery and green pepper. Sprinkle with cheeses. Bake for 10-15 minutes or until cheese is melted.

MAKEOVER VEGGIE PIZZA SQUARES

Steps:

• Unroll both tubes of crescent dough and pat into an ungreased 15x10x1-in. baking pan; seal seams and perforations. Bake at 375° for 10-12 minutes or until golden brown. Cool completely on a wire rack., In a small bowl, beat the cream cheeses, yogurt, mayonnaise, milk, dill and garlic salt until smooth. Spread over crust. Sprinkle with carrots, cauliflower, broccoli, green pepper, mushrooms, olives and onion. Cover and refrigerate for at least 1 hour. , Cut into squares. Refrigerate leftovers. ,

VEGGIE PIZZA CRESCENT SQUARES

Steps:

• Unroll both tubes of crescent dough and pat into an ungreased 15x10x1-in. baking pan; seal seams and perforations. Bake at 375° for 10-12 minutes or until golden brown. Cool completely on a wire rack., In a small bowl, beat the cream cheese, mayonnaise, cream, dill and garlic salt until smooth. Spread over crust. Sprinkle with the carrots, cauliflower, broccoli, green pepper, mushrooms, olives and onion. Cover and refrigerate for at least 1 hour. , Cut into squares. Refrigerate leftovers.

VEGGIE PIZZA SQUARES (MAKEOVER - LIGHT)

Steps:

• Preheat oven to 375°F.
• Unroll both tubes of crescent dough and pat into an ungreased 15x10x1-inch baking pan; seal seams and perforations.
• Bake for 10-12 minutes or until golden brown.
• Cool completely on a wire rack.
• Meanwhile, in a small mixing bowl, beat the cream cheeses, yogurt, mayo, milk, dill and garlic until smooth. Spread over crust.
• Sprinkle with carrots, cauliflower, broccoli, green pepper, mushrooms, olives and onion.
• Cover and refrigerate for at least 1 hour.
• Cut into 24 squares and serve. Refrigerate leftovers.

GARDEN VEGGIE PIZZA SQUARES

Steps:

• 1. Preheat oven to 375 degrees Roll out crescent rolls onto a large non-stick baking sheet. Stretch and flatten to form a single rectangular shape on the baking sheet. Bake 11-13 minutes or until golden brown. Allow to cool.
• 2. Place cream cheese in a medium bowl. Mix cream cheese with ½ of the ranch dressing mix. Adjust the amount of dressing mix to taste. Spread the mixture over the cooled crust. Arrange chopped vegetables on top. Chill in the refrigerator approximately 1 hour. Cut into bite-size squares to serve.

VEGGIE APPETIZER SQUARES

Steps:

• 1. Preheat oven to 350.
• 2. Unroll crescent dough and press seams together in the bottom of an 11 x 15 pan sprayed with cooking spray.
• 3. Bake for 12 to 15 minutes or until golden brown. Let cool.
• 4. Combine cream cheese, mayo, and ranch packet Spread on over the cooled crust. Sprinkle vegetables evenly over this mixture. Sprinkle shredded cheese over the vegetables and press down.
• 5. Chill for an hour prior to serving. Cut into squares to serve.

VEGGIE CHEESE SQUARES

Steps:

• Preheat oven to 350°. In a large skillet, saute broccoli and red pepper in oil. Add garlic; cook 1 minute longer. Spoon into a greased 9-in. square baking dish. In another large bowl, combine eggs, milk, 3/4 cup cheese, thyme and salt. , Pour over the broccoli mixture. Bake, uncovered, 25-30 minutes. Sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted. Let stand 5 minutes before cutting.

MOM'S VEGGIE SQUARES

Steps:

• 1. Preheat oven to 350. And grease a jelly roll pan.
• 2. Unroll crescents flat on jelly roll pan; press to the edges of pan. Bake 8 minutes or until light brown.-Cool.
• 3. Mix together ranch dressing, mayo, and cream cheese. Spread onto the cooled crescent crust.
• 4. Cover with veggies and gently pat into cream cheese mixture. Top with cheddar cheese.
• 5. Cut into squares and serve.
• 6. NOTE: Best if refrigerated overnight. Can be kept in refrigerator for up to 5 days.

VEGGIE SQUARES

Steps:

• Roll out the crescent rolls on a 9X12 baking sheet that has been sprayed with non stick cooking spray. Bake at 400 for 8 minutes. Let cool Mix mayo, cream cheese, and dressing mix. Spread over the cooled rolls and top with the veggies.

SLIMMING VEGGIE OMELET SQUARES

Steps:

• HEAT oven to 400°F. Place sweet potato, carrots, and onion in 8" × 8" baking pan. Toss with oil and thyme and season with ¼ teaspoon each kosher salt and black pepper. Roast until vegetables are tender, about 30 minutes. Toss with parsley and arrange in even layer in pan.
• WHISK eggs, yogurt, and milk in medium bowl. Pour over vegetables and top with goat cheese and Parmesan. Bake until puffed and set, about 20 minutes. Remove from oven and let rest 5 to 10 minutes before cutting into squares and serving with arugula.
• NUTRITION (per serving) 228 cal, 15 g pro, 13 g carb, 3 g fiber, 5 g sugars, 13 g fat, 5 g sat fat, 341 mg sodium