Vegetable Appetizer Squares Recipes

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GARDEN VEGGIE PIZZA SQUARES



Garden Veggie Pizza Squares image

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

1 (8 ounce) package refrigerated crescent rolls
1 (8 ounce) package cream cheese, softened
1 (1 ounce) package Ranch-style dressing mix
2 carrots, finely chopped
½ cup chopped red bell peppers
½ cup chopped green bell pepper
½ cup fresh broccoli, chopped
½ cup chopped green onions

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 APPETIZER SQUARES



Vegetable Appetizer Squares image

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

3 cups zucchini, grated and well-drained
1 large carrot, grated
1/2 cup red pepper, diced
1/2 cup red onion, finely chopped
4 eggs, slightly beaten
1/2 cup grated parmesan cheese
1/2 cup strong cheddar cheese, grated
2 tablespoons fresh parsley, chopped
2 garlic cloves, finely chopped
1 cup flour
1 1/2 teaspoons baking powder
1/2 teaspoon seasoning salt
1/2 teaspoon dried oregano leaves
1/2 teaspoon hot pepper sauce
1/4 cup butter, melted

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

CRESCENT ROLL VEGGIE BARS



Crescent Roll Veggie Bars image

Whip up a quick-fix appetizer or snack with this family favorite recipe for veggie bars made with crescent rolls.

Provided by Kelly Senyei

Time 40m

Number Of Ingredients 9

2 (8-oz.) packages refrigerated crescent rolls
2 (8-oz.) packages cream cheese
1 cup mayonnaise
1 (1-oz.) package powdered Original Ranch dressing mix
1/2 cup grated broccoli
1/2 cup grated cauliflower
1/2 cup grated carrots
1/2 cup finely chopped tomatoes (seeds removed)
1/2 cup chopped scallions

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.

Nutrition Facts : Calories 151 kcal, Carbohydrate 3 g, Fat 15 g, SaturatedFat 2 g, Cholesterol 8 mg, Sodium 169 mg, Sugar 1 g, ServingSize 1 serving

VEGGIE BARS



Veggie Bars image

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

1 can(s) crescent rolls
8 oz cream cheese
1 c mayonnaise
2 Tbsp ranch dressing
4 to 6 c finely chopped raw vegetables (broccoli, carrots, bell pepper, cauliflower, snap peas, etc)
parmesan cheese, optional for sprinkling on top

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.

COLD VEGGIE SQUARES



Cold Veggie Squares image

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

2 (8 ounce) packages refrigerated crescent roll dough
2 (8 ounce) packages cream cheese, softened
3 tablespoons mayonnaise
½ teaspoon dried basil
¼ teaspoon garlic powder
1 cup chopped fresh broccoli
1 cup chopped cauliflower
½ cup shredded carrots
2 tablespoons salad seasoning mix

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



Veggie Appetizer Squares image

This is a recipe that has been affixed to my mother's refrigerator for as long as I can remember. It's definitely a must have finger-food for party's and gatherings! Vegetarians and meat eaters will love this dish!

Provided by Annelise Friedman

Categories     Other Appetizers

Time 35m

Number Of Ingredients 8

1 can(s) crescent rolls
1 pkg ranch dressing powder
2 8 oz pkg cream cheese
1 c mayonnaise
1 bag(s) broccoli, cauliflower, carrot mix (in produce section), chopped finely
1/2 red onion, chopped finely
1 green bell pepper, chopped finely
1 1/2 c shredded colby/jack cheese

Steps:

  • 1. Preheat oven to 350.
  • 2. Unroll crescent dough and press seams together in the bottom of an 11 x 15 pan sprayed with cooking spray.
  • 3. Bake for 12 to 15 minutes or until golden brown. Let cool.
  • 4. Combine cream cheese, mayo, and ranch packet Spread on over the cooled crust. Sprinkle vegetables evenly over this mixture. Sprinkle shredded cheese over the vegetables and press down.
  • 5. Chill for an hour prior to serving. Cut into squares to serve.

EASY VEGETABLE SQUARES



Easy Vegetable Squares image

These are a big hit at brunches, office parties, and such. Use your favorite veggie toppings and make it your own.

Provided by Debbie Quimby

Categories     Other Breads

Number Of Ingredients 8

2 can(s) crescent rolls (16 rolls)
2 pkg (8 oz) cream cheese, softened
1 pkg (3 oz) cream cheese, softened
1/3 c mayonnaise
1 tsp dried dill weed
1 tsp buttermilk salad dressing mix
3 c chopped veggies (your choice)
1 c cheddar, mozzarella or monterey jack cheese, grated

Steps:

  • 1. Unroll crescent rolls and pat into a 15-1/2 x 10-1/2 x 2 inch baking pan. Bake according to package directions. Cool.
  • 2. In a small mixing bowl, stir together cream cheese, mayonnaise, dill weed, and salad dressing mix. Spread evenly over cooled crust.
  • 3. Sprinkle with desired veggie toppings and shredded cheese.
  • 4. Cut into squares and serve.
  • 5. Suggested veggie toppings: shredded carrots, cauliflower, broccoli, green onions, green peppers, chopped tomatoes, black olives, celery.

CREAM CHEESE VEGETABLE SQUARES



Cream Cheese Vegetable Squares image

Provided by rebecca jackson

Categories     Cheese Appetizers

Number Of Ingredients 5

1 pkg refrigerated crescent rolls
2 pkg cream cheese softened
3/4 c mayonnaise
1 pkg ranch style dressing mix
6 oz broccoli slaw, finely chopped or use food processor

Steps:

  • 1. Preheat oven to 350.
  • 2. Press crescent rolls dough into a 9 X 13 baking pan; press perforations to seal.
  • 3. Bake for 12 minutes or until golden brown. Let cool.
  • 4. Stir together softened cream cheese, mayonnaise and salad dressing mix. Spread over crust.
  • 5. Sprinkle chopped broccoli slaw evenly over top and gently press into cream cheese mixture.
  • 6. Cover and chill for at least 2 hours.
  • 7. Cut into squares before serving.

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