Easy Vegetable Squares Recipes
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
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 :
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
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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- 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.
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