I don’t know where my brain is at! I went to the grocery store Saturday morning and when I got to the check out line I looked into my diaper bag for my wallet and… IT WASN’T THERE!!! My heart dropped. Ugh! I spent 30 minutes getting tons of groceries, Carly was starting to get fussy, and everything was already rung up. Luckily the grocery store is literally right behind our apartment complex so I asked the cashier if I could run back home and come back within 5 minutes. She was able to hold my stuff for payment so I rushed Carly out of the store, buckled her in, ran up to the apartment, and drove the two blocks back to the store, parked, realized I had parked in handicap spot, reparked, ran in, and check out. Whoa! That was my workout for Saturday.
Ok, so these veggie bars are perfect appetizers for a party. It’s a light and flaky crescent roll crust layered with a cream cheese spread and then topped with fresh crunchy veggies.
And you can make Easter themed veggie bars by cutting the pieces into triangles and decorating with carrots and then broccoli for the carrot tops. Cute huh?
I bet kids are 10x more likely to eat them if made into the carrot shape.
This is how to cut the bars to make the carrot shaped ones (makes 20 carrots):
You can cut the dough before baking or wait to cut the triangles until after you spread the cream cheese mixture on (this second way is easier!). Just cut out 4 columns and then cut each column into 5 equal triangles. The ends of each column are only half triangles so you can serve some irregular shaped carrots, toss out the dough, or save those odd shaped yummy bars for yourself.
- 1 package crescent roll seamless dough sheet
- 6 ounces cream cheese, softened
- ¼ cup mayonnaise
- ¼ cup sour cream
- ½ package (4 teaspoons) Hidden Valley Ranch Dressing mix
- 1 cup carrot, shredded
- 1 cup broccoli, chopped
- 1 cup cauliflower, chopped (optional)
- Preheat oven to 375 degrees F.
- Unroll the crescent roll dough and lay on a cookie sheet. Bake for 8-10 minutes and then cool.
- Mix cream cheese, mayonnaise, sour cream, and ranch until smooth and spread on cooled crust.
- Sprinkle the carrots, broccoli, and cauliflower on the cream cheese mixture.
- Cut into squared and refrigerate until ready to serve.
Recipe Source: Adapted from RaeJean Eisenhauer (less mayonnaise, sour cream, and cream cheese; carrot shape)