Crescent Roll Veggie Bars
INGREDIENTS
- 2 (8-oz.) packages refrigerated crescent rolls
- 2 (8-oz.) packages cream cheese
- 1 cup mayonnaise
- 1 (1-oz.) package powdered Original Ranch dressing mix
- 1/2 cup grated broccoli
- 1/2 cup grated cauliflower
- 1/2 cup grated carrots
- 1/2 cup finely chopped tomatoes (seeds removed)
- 1/2 cup chopped scallions
INSTRUCTIONS
- 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.
