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 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.

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Course: Appetizer, Side Dish, Snack

Cuisine: American

Prep Time: 15

Cook Time: 15

Servings: bars

Calories: 193kcal

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

Tips:

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.

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