Vegetable Bites Recipe
Vegetable Bites Recipe photo by Taste of Home

Vegetable Bites Recipe

Publisher Photo
You save time by using a tube of refrigerated crescent rolls as the crust for these snacks. It's also easy to double the recipe for larger groups.—Corey Henderson, Calgary, Alberta
TOTAL TIME: Prep: 20 min. + cooling
MAKES:4 servings
TOTAL TIME: Prep: 20 min. + cooling
MAKES: 4 servings

Ingredients

  • 1 tube (4 ounces) refrigerated crescent rolls
  • 4 ounces cream cheese, softened
  • 1 tablespoon mayonnaise
  • 1-1/2 teaspoons ranch salad dressing mix
  • 1/2 cup finely chopped fresh broccoli
  • 1/2 cup finely chopped fresh cauliflower
  • 3 tablespoons chopped sweet red pepper
  • 3 tablespoons chopped green pepper

Nutritional Facts

One serving (prepared with reduced-fat cream cheese and fat-free mayonnaise) equals 191 calories, 11 g fat (5 g saturated fat), 16 mg cholesterol, 403 mg sodium, 16 g carbohydrate, 1 g fiber, 6 g protein. Diabetic Exchanges: 2 fat, 1 starch.

Directions

  1. Unroll crescent dough onto a baking sheet forming a 14-in. x 3-1/2-in. rectangle; seal perforations. Bake at 375° for 7-9 minutes or until golden brown. Cool completely on a wire rack.
  2. 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. Yield: 4 servings.
Originally published as Vegetable Bites in Cooking for One or Two Cookbook 2003, p44

Nutritional Facts

One serving (prepared with reduced-fat cream cheese and fat-free mayonnaise) equals 191 calories, 11 g fat (5 g saturated fat), 16 mg cholesterol, 403 mg sodium, 16 g carbohydrate, 1 g fiber, 6 g protein. Diabetic Exchanges: 2 fat, 1 starch.

Sweet Red Wine

Enjoy this recipe with a sweet red wine.

Reviews for Vegetable Bites

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Nov. 4, 2012

"I actually add shredded carrots and sliced cucumbers with the veggies. THen I mix all the veggies with the cream cheese mixture and the then spread on crescent crust. Top with shredded cheese. Yummy!"

MY REVIEW
Reviewed Aug. 27, 2012

"I love this recipe, I make it all the time, since 1992. It's a winner!"

MY REVIEW
Reviewed Dec. 30, 2011

"Great appetizer."

MY REVIEW
Reviewed May. 20, 2010

"Always a favorite! I use it as an appetizer, use it in place of a salad, or just a great snack anytime!"

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