Crescent Roll Veggie Bars Recipe
Veggie bars are a classic recipe that's been around for decades. But that doesn't mean they're not delicious! This retro Crescent Roll Veggie Bars Recipe is perfect for a party or just a quick vegetarian dinner idea. Either way, they're sure to be a hit! So, grab your crescent rolls and cream cheese and get ready to make this fun throwback recipe for your family today.
*This post contains affiliate links. As an Amazon Affiliate, I earn a commission on qualifying purchases.
What Do I Need to Veggie Bars?
You only need a handful of simple ingredients to prepare this refreshing snack. And with this simple recipe, classic veggie bars get a colorful upgrade thanks to a few added vegetables. To make this quick and easy recipe, you'll need:
- Crescent rolls
- Cream cheese
- Ranch dressing
- Broccoli
- Cauliflower
- Carrots
- Yellow bell pepper
- Red onion
- Nonstick cooking spray
Looking for more delicious recipes with fresh veggies? Give these reader favorites a try:
Easy Broccoli Cauliflower Crunch Salad | Easy to Make Kung Pao Vegetables | Vegetable Spring Roll Recipe with Rice Noodles
How Do I Make This Veggie Bars Recipe?
Once you have all your ingredients on hand, you can start putting this simple recipe together. Follow these five easy steps to prepare your own veggie bars:
Step One: Prepare Your Ingredients
Before building your veggie bars, you'll need to take a few minutes to prepare your ingredients. Preheat your oven to 350 degrees and spray a baking sheet with nonstick cooking spray. Finely chop the broccoli, cauliflower, and carrots, then dice the yellow bell pepper, and red onion.
Step Two: Bake the Crescent Roll Crust
Roll out the crescent roll dough on the baking sheet in one large sheet. Press the seams together and place in the preheated oven to bake for 15 minutes. When the crescent rolls are golden brown, remove the pan from the oven and allow to cool completely.
Would you like to save this?
We'll email this post to you, so you can come back to it later!
Step Three: Make the Ranch Cream Cheese Spread
While the crescent roll crust is cooling, prepare the ranch sauce topping by combining the cream cheese and ranch dressing in a medium bowl. Use a hand mixer to beat the ingredients together until smooth. Spread the mixture evenly over the top of the cooled crust.
Step Four: Add the Veggies
Sprinkle the veggie mixture over the top of the cream cheese layer, adding the cauliflower first, followed by the broccoli, carrots, peppers, and onions.
Step Five: Slice and serve the Crescent Roll Veggie Bars
Cut the bars into six even pieces and serve immediately.
Crescent Roll Veggie Bars Tips and Tricks
While this retro recipe is simple to make, there are a few tricks you can use to help you prepare your snack bars. These tips will help make this quick recipe even easier to prepare:
- Use a food processor for faster prep. Instead of chopping your vegetables by hand, try using your food processor to finely chop the cauliflower, broccoli, and carrots. Just add the veggies to the food processor and pulse until you reach the right consistency.
- Try grating your veggies if you don't have a food processor. Using a food processor is a great way to spread up your prep work, but it's not the only way! If you don't have a food processor at home, try using the largest hole on the side of a box grater to grate your broccoli, cauliflower, and carrots.
- Make your own ranch dressing. If prefer homemade ranch dressing over the bottled variety, make your own to use in the veggie bar sauce. Combine heavy cream and a ranch seasoning packet to prepare your own ranch dressing before mixing it with the cream cheese.
- Soften the cream cheese for easy spreading. Allow your cream cheese to come to room temperature for the best consistency in your spread. You can set the cream cheese out one hour before mixing or place the cream cheese blocks in the microwave for 30 seconds to quickly soften them.
- Make sure the crust is fully cooled. If you spread your ranch cream cheese over the crescent roll crust while it's still warm, the cream cheese well melt and run. That's why it's important that you make sure your crescent roll crust is fully cooled before adding the layer of sauce on top.
- Chill to help the flavors meld. While you can serve your veggie bars right after they're prepared, if you have the time to let the bars chill before serving, try it! Placing your bars in the refrigerator for 30 minutes to an hour will give the ranch time to soak into the cream cheese, allowing it to soak in all those delicious flavors.
How to Store Crescent Roll Veggie Bars
These crescent roll veggie bars are so delicious, I'd be surprised if you had any leftovers! But if you do have bars left after your family is finished eating this recipe, they should be stored in the refrigerator. Store your leftover veggie bars in an airtight container or tightly wrapped with plastic wrap. When stored properly, your bars can be kept in the refrigerator fur up to five days.
Since this recipe uses cream cheese and fresh vegetables, it's not a good idea to store your veggie bars in the freezer. The thawing process could cause the cream cheese to become grainy and the fresh veggies to wilt.
Crescent Roll Veggie Bars Recipe
Ingredients
- 1 Can Crescent Rolls
- 2 8- Ounce Packages Cream Cheese room temp.
- 1 Cup Ranch Dressing
- ½ Cup Broccoli finely chopped
- ½ Cup Cauliflower finely chopped
- ½ Cup Carrots finely chopped
- ½ Yellow Bell Pepper seeded and finely chopped
- ½ Red Onion skin removed and finely chopped
- Nonstick Cooking Spray
Instructions
- 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!
Notes
- If you want to go a little more traditional with these veggie bars, you can skip the onion and bell pepper. Although that will take away two very pretty colors within this recipe.
- Instead of using ranch dressing, you can use heavy cream and a ranch seasoning packet.
- To finely chop the veggies, I just threw them in a food processor and pulsed them until they hit the right consistency. I did not do this with the bell pepper and onion as those only need to be diced, not finely chopped.
- If your cream cheese is straight from the fridge, you’ll have a hard time blending it. So, make sure you set it out a little while before using it.
- It’s important your dough sheet is fully cooled before finishing. If not, it will thin the cream cheese and make a mess. It also leaves a strange flavor.
