This recipe, which has been in my family's holiday appetizer lineup for almost 50 years, is from the Just a Taste archives. In a culinary flashback, Crescent Roll Veggie Bars take the snack spotlight!
INGREDIENTS
– 2 (8-oz.) packages refrigerated crescent roll– 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 carrot– 1/2 cup finely chopped tomatoes (seeds removed)– 1/2 cup chopped scallion
INSTRUCTIONS
Heat the oven to 350°F. Separate the crescent rolls and place them in a single layer on a nonstick baking pan.
Step 1
Prick the dough with a fork after pressing the perforations. After 10 minutes of baking till golden brown, let the dough cool completely.
Step 2
Mix cream cheese, mayonnaise, and Ranch dressing in a medium bowl. Blend the ingredients until creamy with a handheld mixer. Alternatively, beat the ingredients in a stand mixer with the paddle attachment.
Step 3
Cover the entire crescent roll baking sheet with cream cheese mixture after it cools. Sprinkle grated broccoli, cauliflower, carrots, tomatoes, and scallions over cream cheese and lightly press with parchment or wax paper.
Step 4
Refrigerate the bars for at least one hour and up to overnight on the baking sheet covered with plastic wrap. Cut the sheet into bars and serve.