Ranch Veggie Bites Recipes

VEGETABLE BITES

Steps:

• Unroll crescent dough onto a baking sheet forming a 14x3-1/2-in. rectangle; seal perforations. Bake at 375° for 7-9 minutes or until golden brown. Cool completely on a wire rack., In a large bowl, beat the cream cheese, mayonnaise and salad dressing mix until blended. Spread evenly over crust. Sprinkle with vegetables; gently press down. Cover with plastic wrap. Chill until serving. Cut into squares.

RANCH RAW VEGGIE BARS

Steps:

• Heat oven to 375°F. Spray a 13x9 pan with non-stick spray.Unroll crescent rolls and place dough in prepared pan and press it into shape. You might have to mess with it a little to get it to fit, but it will fit with a little pressing to the edges. Bake for 13 to 15 minutes or until golden brown. Cool for 10 minutes. While cooling, in stand mixer (or large bowl by hand), beat cream cheese till smooth. Add mayo, sour cream and buttermilk ranch dressing until well combined. Spread cream cheese mixture over crust. Top with chopped veggies. Serve immediately, or cover and refrigerate until ready to serve. When serving, cut into squares. This recipe stores great for up to 24 hours ahead!

CRESCENT ROLL VEGGIE BARS

Steps:

• Preheat the oven to 350°F.
• Unroll the crescent rolls onto a nonstick baking sheet, separating the dough and arranging it in a single layer covering the entire baking sheet. Press together the perforations, and then using a fork, prick the dough all over. Bake the dough for 10 minutes until golden brown then remove it from the oven and allow it to cool completely.
• In a medium bowl, combine the cream cheese, mayonnaise and Ranch dressing mix. Using a handheld mixer, blend together the ingredients until smooth and creamy. (Alternately, beat the ingredients together in a stand mixer fitted with the paddle attachment.)
• Spread the cream cheese mixture onto the completely cooled baking sheet of crescent rolls, covering the entire surface in an even layer.
• Sprinkle the grated broccoli, cauliflower, carrots, tomatoes and scallions on top of the cream cheese then place a piece of parchment paper or wax paper on top and lightly press down the veggies. Cover the baking sheet securely with plastic wrap and refrigerate the bars for a minimum of one hour and up to overnight.
• When ready to serve, slice the sheet into bars and serve.

RANCH VEGGIE BITES

Steps:

• Pour oil into 3-quart saucepan until 1 inch deep. Heat over medium-high heat to 375°.
• Mix Bisquick mix, paprika and dressing mix (dry) in resealable plastic food-storage bag. Mix water and egg in large bowl. Add vegetables to egg mixture; stir well to coat. Transfer vegetables to plastic bag with slotted spoon. Seal bag and shake to coat with Bisquick mixture.
• Fry batches of vegetables in oil 1 to 2 minutes or until light golden brown. Remove from oil with slotted spoon; drain on paper towels. Serve immediately with sour cream.

VEGGIE RANCH TORTILLA PINWHEELS

Steps:

• In a small bowl, beat cream cheese and dressing mix until blended. Beat in the onions, green chiles, olives, celery, red pepper and bacon. Spread over tortillas. Roll up. Cut each into 1-in. slices. Refrigerate leftovers.