Ranch Vegetable Bars Recipes
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.
RANCH VEGETABLE BARS
Steps:
- Preheat oven 350 degrees F. Spread out crescent rolls onto a cookie sheet, pinch seams together. Bake for 7 minutes.
- Mix together cream cheese, mayonnaise, and ranch. Mix together until smooth. Spread mixture over cooked crescent rolls.
- Layer broccoli, cauliflower and carrots and top with cheese.
- Refrigerate for 4 hours (or overnight) before serving.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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
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
VEGETABLE BARS
Make and share this Vegetable Bars recipe from Food.com.
Provided by Melanie B.
Categories Vegetable
Time 45m
Yield 20 serving(s)
Number Of Ingredients 10
Steps:
- Spread out cresent rolls (like a crust) on a baking sheet and bake according to package temperature and time.
- Mix together cream cheese, mayonaise, and ranch dressing mix.
- Spread on coold crescent crust.
- Add vegetables and top with cheese. Press down.
- Cut into bite size squares and serve.
Nutrition Facts : Calories 187.8, Fat 12.3, SaturatedFat 6.2, Cholesterol 40.8, Sodium 254.7, Carbohydrate 14.9, Fiber 1.1, Sugar 1.9, Protein 4.8
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