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.
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
CRESCENT ROLL VEGGIE BARS
Whip up a quick-fix appetizer or snack with this family favorite recipe for veggie bars made with crescent rolls.
Provided by Kelly Senyei
Time 40m
Number Of Ingredients 9
Steps:
- 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.
- When ready to serve, slice the sheet into bars and serve.
Nutrition Facts : Calories 151 kcal, Carbohydrate 3 g, Fat 15 g, SaturatedFat 2 g, Cholesterol 8 mg, Sodium 169 mg, Sugar 1 g, ServingSize 1 serving
COOL VEGGIE PIZZA
A Pampered Chef classic! Easy, delicious appetizer that's a hit with everyone and can be made with nearly any combo of seasonal veggies.
Yield 10 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 350°F (176°C). Unroll the crescent dough and separate it into eight triangles. On a Pizza Stone, arrange the dough triangles in a circle with points in the center and wide ends toward the outside. Roll the dough into a 12" (30-cm) circle, pressing the seams together to seal. Bake for 12-15 minutes or until light golden brown. Remove from the pan from the oven and let cool completely.Combine the cream cheese, mayonnaise, garlic, and All-Purpose Dill. Season with salt and black pepper and mix well. Spread the cream cheese mixture evenly over the cooled crust.Sprinkle the vegetables over the prepared crust. Cut the pizza and serve.
Nutrition Facts :
EASY CRESCENT VEGGIE PIZZA
This top-rated, much-loved easy crescent roll veggie pizza is a favorite go-to for potlucks, tailgate parties, showers, girls' weekends-basically wherever there's a hungry crowd. Plus cold veggie pizza is a brilliant way to use up whatever veggies you have at the ready. To personalize your veggie pizza toppings, use your leftover veggies or latest garden harvest.
Provided by Pillsbury Kitchens
Categories Appetizer
Time 1h10m
Yield 32
Number Of Ingredients 9
Steps:
- Heat oven to 375°F.
- If using crescent rolls: Unroll both cans of dough; separate dough into 4 long rectangles. In ungreased 15x10x1-inch pan, place dough; press in bottom and up sides to form crust. If using dough sheets: Unroll both cans of dough. In ungreased 15x10x1-inch pan, place dough; press in bottom and up sides to form crust.
- Bake 13 to 17 minutes or until golden brown. Cool completely, about 30 minutes.
- In small bowl, mix cream cheese, sour cream, dill and garlic powder until smooth. Spread over crust. Top with vegetables. Serve immediately, or cover and refrigerate 1 to 2 hours before serving. Cut into 8 rows by 4 rows.
Nutrition Facts : Calories 90, Carbohydrate 6 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Appetizer, Sodium 135 mg, Sugar 1 g, TransFat 1 g
COLD VEGGIE PIZZA APPETIZERS
The best part about making these Cold Veggie Pizza Appetizers for your game day party? You can prepare all the components ahead of time and assemble them right before kick-off!
Provided by Cassie Johnston
Categories Appetizers
Time 1h30m
Number Of Ingredients 20
Steps:
- To make the crust, mix the water and sugar in a small bowl and stir until the sugar dissolves. Sprinkle the yeast on top. Set aside until the yeast becomes foamy.
- Meanwhile, add the whole wheat flour, all-purpose flour, salt, and baking powder to a food processor and pulse briefly to combine. Add the butter and pulse several times until the butter is in very small pieces and the mixture resembles coarse sand.
- Add the Greek yogurt and the foamed yeast mixture and pulse a few times.
- Dump the dough into a large bowl and knead with your hands until it comes together into a ball. Cover the bowl with a kitchen towel and let the dough rise in a warm place for 45 minutes (the dough may not increase much in size).
- Preheat the oven to 375°F and grease a large baking sheet with olive oil. Place the dough in the pan and pat it out into an even layer that reaches the edges of the pan. Bake for about 15 minutes, or until the crust is golden brown around the edges and the middle springs back when you press on it. Let the crust cool completely before adding the sauce and toppings.
- To make the sauce, mix the cream cheese, Greek yogurt, ranch dressing, lemon juice, dill, salt, pepper, and garlic in a large bowl until smooth. Spread the sauce evenly across the cooled pizza crust.
- Sprinkle the chopped vegetables and chives on top of the pizza. Cut into squares and serve cold or at room temperature.
Nutrition Facts : Calories 210 calories, Carbohydrate 25 grams carbohydrates, Cholesterol 22 milligrams cholesterol, Fat 9 grams fat, Fiber 2 grams fiber, Protein 8 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1 piece, Sodium 189 milligrams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
HEALTHY COLD LUNCH IDEAS (EASY VEGETARIAN RECIPES)
Healthy cold lunch ideas to help you eat clean during the week! These quick and easy vegetarian lunch recipes are easy to meal prep, many gluten free and vegan too! The collection of clean eating recipes includes healthy lunch salads, tasty wrap recipes and healthy lunch power bowls!
Provided by Beauty Bites
Categories Lunch
Time 20m
Number Of Ingredients 10
Steps:
- Spread 2-3 tbsp of the hummus over the tortilla.
- In the middle of the tortilla arrange onions, cucumbers, radishes, parsley, basil, lettuce, arugula and peppers.
- Wrap and enjoy!
Nutrition Facts : Calories 200 calories, Carbohydrate 35 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 4 grams fat, Fiber 5 grams fiber, Protein 7 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 260 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
COLD VEGGIE PIZZA APPETIZER
This cold veggie pizza appetizer made with crescent roll dough, flavored cream cheese, and fresh raw vegetables is so easy, versatile, and loved by everyone. Great for potlucks, game day, baby showers, and any time!
Provided by Amy
Categories Appetizer
Time 1h7m
Number Of Ingredients 5
Steps:
- Heat oven to 350°F. Lightly mist a half sheet pan (approximately 17x12x1) with nonstick cooking spray.
- Unroll both crescent sheets and place them side by side on the prepared pan, pinching the seams together and pressing in bottom and up sides slightly to form a crust. Using a fork, poke little holes evenly all over the crust (this will prevent it from puffing up while cooking.)
- Bake for about 12 minutes, or until lightly golden. Remove from oven and cool completely.
- Loosen up the cream cheese so it's a spreadable consistency. Then, using an offset spatula, evenly spread over the cooled crust.
- Sprinkle the cheddar cheese and chopped veggies over the cream cheese spread and gently press down a little to adhere.
- Enjoy right away, or ideally cover and chill for 1-2 hours, then bring to room temperature.
- Using a pizza cutter or sharp knife, cut into squares, serve, and enjoy!
Nutrition Facts : Calories 96 kcal, Carbohydrate 7 g, Protein 2 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 11 mg, Sodium 192 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
VEGGIE APPETIZER SQUARES
This tasty pizza will disappear in a hurry at your next gathering, so you may want to prepare two! "It's a great snack or light supper, especially for warm summer days," relates Mary Lynd of Minford, Ohio.
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 12-16 servings.
Number Of Ingredients 15
Steps:
- Press pizza dough into a greased 15x10x1-in. baking pan. Bake at 400° for 6 minutes. Cool on a wire rack for 5 minutes. , Meanwhile, in a small bowl, beat the cream cheese, salad dressing, garlic powder, parsley and salt until blended. , Spread over crust. Top with the onions, broccoli, cauliflower, carrot, celery and green pepper. Sprinkle with cheeses. Bake for 10-15 minutes or until cheese is melted.
Nutrition Facts :
COLD VEGGIE PIZZA
This cold veggie pizza is a total classic. It makes a great snack or appetizer and is easily halved or doubled. The crescent dough base is so soft and that cream cheese topping makes this one irresistible!
Provided by Karly Campbell
Categories Appetizer
Time 1h30m
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees.
- Unroll crescent dough sheets and place on half sheet pan. Press together to seal the edges to form one large crust that covers the pan.
- Bake for 10 minutes or until lightly golden. Cool completely, about 1 hour.
- Add the cream cheese, mayonnaise, and ranch mix to a mixing bowl and stir well until combined.
- Use an off-set spatula to spread the mixture over the cooled crust.
- Chop the veggies into small pieces and sprinkle over the top of the cream cheese mixture.
- Cut into small squares and serve.
Nutrition Facts : Calories 247 kcal, Carbohydrate 17 g, Protein 4 g, Fat 19 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 30 mg, Sodium 455 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 slice, UnsaturatedFat 9 g
VEGGIE PIZZA APPETIZER
Add crisp and crunchy veggies with a tangy, creamy spread for this Veggie Pizza Appetizer. This veggie pizza appetizer is just right for parties or potlucks.
Provided by My Food and Family
Categories Appetizers & Snacks
Time 2h33m
Yield 32 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F. Separate dough into 4 rectangles. Press onto bottom and up side of 15x10x1-inch baking pan to form crust.
- Bake 11 to 13 minutes or until golden brown; cool.
- Mix cream cheese, dressing, dill and onion salt until well blended. Spread over crust; top with remaining ingredients. Refrigerate. Cut into squares.
Nutrition Facts : Calories 100, Fat 7 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 210 mg, Carbohydrate 8 g, Fiber 0 g, Sugar 2 g, Protein 2 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
CRESCENT ROLL VEGGIE PIZZA
Crescent roll veggie pizza is a party staple for good reason! Enjoy a buttery, flaky crust topped with Ranch spread, veggies, and cheddar cheese.
Provided by Sheila Thigpen
Categories Appetizers
Time 1h
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees.
- Roll out crescent rolls onto 2 large non-stick baking sheets. Stretch and flatten to form a single rectangular shape and pinch together seams. Bake 10 minutes, or until golden brown. Allow to cool about 30 minutes.
- Combine cream cheese and Ranch-style dressing mix and spread the mixture over the cooled crusts.
- Chop veggies or pulse in food processor (be careful not to over do if using the food processor). Sprinkle veggies over cream cheese layer and then top with the cheese. Chill in the refrigerator approximately 1 hour. Cut into bite-size squares to serve. Makes 48 squares.
Nutrition Facts : ServingSize 1 g, Calories 170 kcal, Carbohydrate 10 g, Protein 4 g, Fat 13 g, SaturatedFat 7 g, Cholesterol 36 mg, Sodium 198 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 4 g
VEGETABLE APPETIZER SQUARES
A great way to use up an abundant zucchini crop, add some other vegetables and you have an easy to make appetizer. I usually serve this with sour cream and chives on the side.
Provided by Elly in Canada
Categories Vegetable
Time 55m
Yield 66 appetizers
Number Of Ingredients 15
Steps:
- Heat oven to 350ºF.
- Make sure your zucchini is well drained, I put it in a clean tea towel and squeeze it dry.
- Grease bottom and sides of rectangular pan, 13x9x2 inches.
- In a medium bowl, mix eggs, parmesan cheese, pepper sauce, parsley and vegetables. Set aside
- Combine dry ingredients and stir into liquid mixture.
- Stir in melted butter.
- Spread mixture evenly into the baking dish.
- Sprinkle grated cheddar cheese over top.
- Bake about 30 - 35 minutes or until golden brown.
- Cool slightly, cut into tiny 1" squares, serve warm or cold, I prefer these at room temperature.
Nutrition Facts : Calories 26.6, Fat 1.5, SaturatedFat 0.9, Cholesterol 14.7, Sodium 38, Carbohydrate 2, Fiber 0.2, Sugar 0.3, Protein 1.2
VEGGIE PIZZA SQUARES
This is one of my favorite potluck recipes. I frequently am asked for the recipe.-Linda Harrington, Hudson, New Hampshire
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 2 dozen.
Number Of Ingredients 6
Steps:
- Unroll both tubes of crescent dough; press onto the bottom and 1/2 in. up the sides of a greased 15x10x1-in. baking pan. Seal perforations. , Bake at 375° for 7-10 minutes or until lightly browned. Cool on a wire rack. , In a small bowl, beat the cream cheese, sour cream and ranch dressing mix. Spread over crust. Sprinkle with vegetables and cheese. Chill for 1-2 hours. Cut into squares. Refrigerate leftovers.
Nutrition Facts : Calories 186 calories, Fat 14g fat (8g saturated fat), Cholesterol 33mg cholesterol, Sodium 254mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 0 fiber), Protein 5g protein.
30+ COLD VEGAN LUNCH IDEAS
These 30+ delicious cold vegan lunch ideas are perfect for school, your workplace or to grab when you're at home during the day. From vegan sandwiches to healthy and filing bowls, delicious wraps and more finger food, these easy recipes are great for any lunchbox! For more ideas, check our free Vegan Bowls meal prep eBook.
Provided by Alena
Categories Meal Prep
Time 30m
Number Of Ingredients 21
Steps:
- Veggie Bagels: spread your halved bagel or sandwich bread with hummus or vegan cream cheese and top with tomato, lettuce and any other vegan fillings.
- Salad: make a large batch of your favorite satiating vegan salad like pasta salad, potato salad or rice salad. Take single servings in an airtight container straight from the fridge for a cold portable vegan lunch!
- Fresh Fruit: wash and chop (if applicable) any of your favorite fruit in the morning, put them into a Ziploc bag or container and have them alongside your bagel or salad for lunch.
- Snacks: have some smaller bits and pieces with you (homemade or store-bought) for an afternoon slump or when your sandwich didn't keep you full for long enough!
30 VEGETARIAN CHINESE RECIPES
Over 30 best vegetarian Chinese recipes to make at home including noodles, rice recipes, vegetable stir fries, Asian soups, salads, dim sum, and more!
Provided by Sam Hu | Ahead of Thyme
Categories Dinner
Time 25m
Number Of Ingredients 1
Steps:
- Pick a recipe you want to make.
- Gather and prep the ingredients.
- Make the recipe according to recipe instructions.
Nutrition Facts : Calories 230 calories
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4.8/5 (5)Calories 101 per servingCategory Appetizer
- Preheat oven to 375-degrees. Spread crescent rolls out on a baking/cookie sheet. Press edges together to form a crust-- you don't want any holes.
- Bake for about 11 minutes or until crust turns golden-brown. Remove from oven and allow to cool.
- Combine cream cheese and ranch dressing until smooth and spread evenly with a rubber spatula over the crust.
- Top crust evenly with veggies, lightly pressing them down to they don't fall off when you cut them up.
EASY VEGETABLE SQUARES (+ VIDEO) - FAMILY FOOD ON THE …
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Reviews 8Calories 278 per servingCategory Appetizers & Snacks
- For crust, unroll crescent rolls and put into a large baking pan (15x10x2 or so). Lay both rolls flat and pinch together the seams so it’s all connected.
- Bake according to package directions. (Mine said to bake at 375 degrees for 9-12 minutes, until golden brown.) Remove from oven and cool completely.
- Meanwhile, in a small mixing bowl, stir together the cream cheese, mayonnaise, dill weed and remaining seasonings (through garlic salt). Spread the cream cheese mixture evenly over the cooled crust.
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