Preheat oven to 350 degrees.
Roll crescent rolls out onto large cookie sheet lined with parchment and press together to form one solid crust. Bake for 10 minutes. Cool completely.
Meanwhile, whip together cream cheese, mayo and ranch dressing mix. Spread over crust after it has cooled, leaving room around the edges so it can be picked up with fingers. Top filling with chopped vegetables. Sprinkle with shredded cheese. Chill.
Cut into bars or squares and serve.


These versatile veggie bars make a colorful addition to an hors d'oeuvre tray, luncheon or party buffet, or as a grab-and-go breakfast on the run. Yummy yet healthy.

Mr Breakfast would like to thank qcity for this recipe.

Overall Average Rating = 5 (out of 5)

Based on 1 vote.

From thewhitepeacock (Team Breakfast Member)

Rating (out of 5):

Veggie bars are the GREATEST! Not only are they beautifully festive in appearance, they are robust with flavor; you can't stop eating them! They are a perfect compliment to any meal or alone for a quick snack.

I use 8 oz. of sour cream in lieu of the mayo and have tried various shredded cheeses (i.e. Mexican blend, Cheddar/Monterrey Jack, Colby, etc.) and they turn out perfect. (Don't be afraid to experiment!)

Although there is some prep time with the veggies, it is well worth the time spent for this great finger food everyone will enjoy!

Comment submitted: 12/13/2008 (#7109)

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