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
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
VEGGIE BARS
A delicious way to eat your veggies on a warm Summer night! You can cut them into small pieces and serve them as an appetizer, or serve big pieces as the main course!
Provided by Kree6528
Categories Lunch/Snacks
Time 20m
Yield 1 9x13 inch pan
Number Of Ingredients 12
Steps:
- Press down package of crescent rolls into 9x13-inch pan.
- Bake 10-12 minutes according to package directions.
- Cool.
- Blend together mayonnaise, dressing mix, and cream cheese.
- Spread over cooled crust.
- Top with any combination of veggies.
- Cut into bars and serve cold.
VEGGIE BARS
Make and share this Veggie Bars recipe from Food.com.
Provided by southernoutlawdirt
Categories < 30 Mins
Time 22m
Yield 40 serving(s)
Number Of Ingredients 6
Steps:
- 1.Roll out then press down your crescent rolls into a jelly roll pan with sides. Don't judge me for my well-used pan!
- 2.Bake at 350 for 10-12 minutes or until golden brown.
- 3.Blend together mayonnaise, dressing mix and the softened cream cheese until smooth and creamy.
- 4.Spread over cooled crust:.
- 5.Then just start layering whatever veggies you have chosen over the entire crust - garnish with a little grated cheese and it will make a beautiful masterpiece like this:.
Nutrition Facts : Calories 44.5, Fat 3.7, SaturatedFat 1.7, Cholesterol 9.5, Sodium 72.8, Carbohydrate 1.9, Fiber 0.1, Sugar 0.4, Protein 1.1
VEGETARIAN PEMMICAN BARS
Pemmican was originally prepared by the North American Indians using dried, ground meat mixed with fat and dried fruits. This is a vegetarian version full of fruits, nuts, and fiber for a high energy snack!
Provided by Sharon123
Categories Breakfast
Time 45m
Yield 16 serving(s)
Number Of Ingredients 13
Steps:
- Chop all the fruit, nuts and ground flax seed, and mix together. Mix the dry ingredients together and add to the fruit and nut mixture, a little at a time, alternately with honey. Add just enough water(about 1/2 cup) to moisten. Press into a buttered 8" loaf pan.
- Bake in a 375*F. oven for 30 minutes. Cool in pan on wire rack. When it's cooled, remove from pan, slice into bars.
- Bars can be transferred to a freezer container or bag and frozen for up to 3 months. To remove bars easily from the pan, line pan with foil and grease foil with butter. Enjoy!
- Makes 16.
Nutrition Facts : Calories 217.5, Fat 10, SaturatedFat 1.1, Cholesterol 0.8, Sodium 49.9, Carbohydrate 30.6, Fiber 4.2, Sugar 19.8, Protein 6
VEGGIE BARS
these bars are healthy and good for you they are really good we have these for brunch
Provided by Patsy Fowler
Categories Vegetable Appetizers
Time 25m
Number Of Ingredients 6
Steps:
- 1. press crescent roll dough into a 13x9 baking pan covering entire bottom of pan.
- 2. bake at 350 for 10 minutes, until slightly golden. cool crust in pan.
- 3. blend cream cheese, mayonnaise and ranch dressing together. spread cream cheese mixture and press down lightly.
- 4. sprinkle chopped vegetables on top of cream cheese mixture and press down lightly.
- 5. sprinkle with parmesan cheese if desired. cut into squares.
- 6. notes: a food processor makes it easy to get all those veggies finely chopped.
- 7. can prepare ingredients separtely a day ahead of time for easy day assembly.
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