Veggie Bars

I recently went to a party where we were asked to bring an appetizer or dessert.  I decided to make one of my Nana's recipes that is a family favorite: Veggie Bars.  Now let me preface this post by saying that the name of this recipe is somewhat misleading.  When you hear "veggie bars," you probably think of something healthy with lots of veggies that may or may not taste good.

That is simply not the case. These bars involve crescent rolls, cream cheese, and other delightful things, along with a little bit of veggies (to make you feel better about eating them, right?!).  They are quite tasty.  My sweet Nana makes these for everyone.  She takes them to people from church who are sick or need encouragement.  Every time she goes to the doctor, she takes a batch for the office staff.  She's even given them to her mail carrier!  My aunt calls it her "Veggie Bar Ministry."  Ha!

Here's what you need:



Crescent rolls, cream cheese (I use 1/3 less fat and it works great), Ranch seasoning mix, milk, broccoli, carrots, and shredded cheddar cheese.

This is only half of what the original recipe calls for.  But the full recipe makes a TON, and I don't think they would freeze very well. So I usually just make a half recipe unless I am making them for a really big group.

First, roll the crescent rolls out onto a cookie sheet. Pinch all the seams together and even the sides out so you have a nice big rectangle.

Bake at 350 for about 10 minutes or until golden brown. Let cool completely.

Meanwhile, dice your carrots and cut the broccoli into little florets. You can also add red bell peppers if you want. I happen to love them, and they add some extra color. But since I was making these for a party, and a lot of people are picky about peppers, I decided to keep it simple.

 

 

I usually use a food processor to do this, but Luke was napping, and it's very loud, so I chopped by hand.  The food processor is MUCH faster though.

 

I never really measure how much of the veggies I use.  I'd estimate maybe 3/4 - 1 of a cup or so of each.  You can do more or less depending on your preference. 

 

Next, beat together the cream cheese, Ranch seasoning, and milk until smooth.

 

 It helps if you let the cream cheese soften on the counter for awhile before mixing. Or if you're like me and forgot to do that, you can nuke it in the microwave for 30 seconds or so. :)

 

Once the crescent rolls have cooled, spread the cream cheese mixture over the top.

How can you go wrong with cream cheese and crescent rolls?  Yum!!

 

Sprinkle the broccoli, carrots, and shredded cheese over the top.

 

 

And that's it!  You're done!

 I usually chill these in the fridge for 30 minutes or so to make them easier to cut.

When I bring these to a get together or potluck, everyone goes on and on about how good they are. They are great as an appetizer, finger food, side dish, or snack.

Hope you enjoy! :)

Veggie Bars (full recipe)

2 packages crescent rolls
2  8-ounce packages cream cheese, softened
1 package Ranch seasoning mix
1/2 cup milk
Diced carrots, broccoli, and/or other veggies (red bell peppers are great!)
1 cup shredded cheddar cheese

Roll out crescent rolls onto a large cookie sheet. Press seems together and even out sides to make a large rectangle.  Bake at 350 for 10 minutes or until golden brown. Let cool completely.

Beat together softened cream cheese, milk, and Ranch seasoning until smooth.   Spread over cooled crescent rolls.

Sprinkle with diced veggies and shredded cheese.  Refrigerate for 30 minutes before cutting into squares.

Enjoy!!

~Rachel