Vegetable Bites Recipe

5 5 8
Vegetable Bites Recipe
Vegetable Bites Recipe photo by Taste of Home
Publisher Photo

Vegetable Bites Recipe

Read Reviews
5 5 8
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
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. + cooling
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. + cooling

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

Directions

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.
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

2 pieces: 191 calories, 11g fat (5g saturated fat), 16mg cholesterol, 403mg sodium, 16g carbohydrate (0 sugars, 1g fiber), 6g protein. Diabetic Exchanges: 2 fat, 1 starch.

  • 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
  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

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Reviews forVegetable Bites

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MY REVIEW
_nlfPA User ID: 1879224 241767
Reviewed Jan. 14, 2016

"I tried this at Christmas time and it was so good. I plan on making it many times.

Shared it with a friend just last week and she is going to make it for her family.
It is a keeper without a doubt."

MY REVIEW
carriebelle2 User ID: 5954652 137178
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
Karen.Buske User ID: 6777614 52619
Reviewed Aug. 27, 2012

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

MY REVIEW
tobinhouse User ID: 1724221 68204
Reviewed Dec. 30, 2011

"Great appetizer."

MY REVIEW
skent65265 User ID: 4354647 132522
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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