VEGGIE SQUARES
Steps:
- Preheat oven to 350.
- Start by unrolling crescent dough and pressing seams together in the bottom of an 11 x 15 pan sprayed with cooking spray.
- Bake for 12 to 15 minutes or until golden brown. Let cool.
- Blend cream cheese, mayo, and ranch packet together.
- Spread on cooled crust.
- Sprinkle veggies evenly all over.
- Sprinkle shredded cheese and press down.
- Chill for an hour or two.
- Cut into squares to serve.
BACON-RANCH-VEGGIE SQUARES
.Did you know the Pilsbury dough boy has a name? In 1965, the Leo Burnett advertising agency in Chicago came up with the Pillsbury dough boy character for an advertising campaign for the company's refrigerated dough. It was creative director Rudy Perz who named the character Poppin' Fresh to convey the dough's freshness.
Provided by Amy H. @Meave
Categories Vegetable Appetizers
Number Of Ingredients 8
Steps:
- On a cookie sheet, spread crescent rolls and spread until it covers to whole pan, making a thin crust. Bake according to package directions. Cool.
- Mix together cream cheese, sour cream and dry ranch dressing mix. Spread over cooled crescent roll crust.
- Sprinkle with chopped broccoli and cauliflower, red onion, bacon bits and cheese.
- Cut into small squares or bars and serve.
COLD VEGGIE SQUARES
This is a delicious and super easy appetizer to make. Served cold it is also sometimes called 'veggie pizza.'
Provided by SATDEL
Categories Appetizers and Snacks
Time 25m
Yield 16
Number Of Ingredients 9
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.
Nutrition Facts : Calories 235.3 calories, Carbohydrate 13.1 g, Cholesterol 32.1 mg, Fat 18.1 g, Fiber 0.5 g, Protein 4.7 g, SaturatedFat 8 g, Sodium 396.5 mg, Sugar 2.5 g
GARDEN VEGGIE PIZZA SQUARES
This is a must make appetizer for every event in my house. I received it from a friend years ago and everyone loves it. Great for Christmas parties.
Provided by Meghan Brand
Categories Main Dish Recipes Pizza Recipes
Time 1h30m
Yield 24
Number Of Ingredients 8
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.
Nutrition Facts : Calories 74.7 calories, Carbohydrate 6 g, Cholesterol 14.9 mg, Fat 4.8 g, Fiber 0.7 g, Protein 1.8 g, SaturatedFat 3 g, Sodium 163.7 mg, Sugar 0.7 g
VEGAN CHIK'N BACON RANCH CLUB SANDWICH
Steps:
- For the tofu: Preheat the oven to 400 degrees F.
- Slice the tofu lengthwise into 4 rectangular slices that are about 1/4-inch-thick each. Place in a 12-inch square baking pan and set aside. Combine vegetable stock, liquid aminos and poultry seasoning. Pour over the tofu. Bake, uncovered, for 30 minutes. Let cool completely.
- Preheat oil in a deep-fryer to 375 degrees F.
- In a large bowl add breadcrumbs. In a smaller bowl combine soy milk with apple cider vinegar. Bread the tofu pieces in the dry and wet mixes, and finish with another dip in the dry mix. Fry for 4 minutes.
- For the vegan ranch: Put mayonnaise in bowl. Add soy milk, apple cider vinegar, granulated garlic, onion powder, salt and pepper. Whisk in mixing bowl and set aside.
- For the sandwich assembly: Start with bread, then top with vegan ranch, spinach, sliced tomato, shredded carrots, pickles, vegan bacon and fried tofu. Finish off the sandwich by toasting each side on a flattop or frying pan.
VEGETABLE BARS
If you do not have a jelly roll pan, this looks good in a pizza pan. Your most time spent in this recipe is the cooling in the fridge.
Provided by southern chef in lo
Categories Cheese
Time 5h10m
Yield 46 bars
Number Of Ingredients 7
Steps:
- Preheat the over 350°F Lay out the rolls on a jellyroll pan to make a crust. Bake in a preheated oven for 8 to 10 minutes; cool.
- Combine the cream cheese, mayonnaise, and ranch dressing.
- Spread the cream cheese mixture over the crescent crust.
- Chop the veggies into small pieces; press the black olives and your choice of veggies into the cream cheese mixture.
- Top with shredded sharp cheddar cheese.
- Refrigerate for at least 4 hours or overnight, cut into bars and serve.
Nutrition Facts : Calories 89.4, Fat 6, SaturatedFat 2.6, Cholesterol 12.1, Sodium 126.6, Carbohydrate 7.4, Fiber 0.4, Sugar 0.6, Protein 1.8
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