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Vegetable Bites

—Corey Henderson, Calgary, Alberta
  • Total Time
    Prep: 20 min. + cooling
  • Makes
    4 servings


  • 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


  • 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.
Nutrition Facts
2 piece: 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.
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Average Rating:
  • _nlfPA
    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.

  • lauramarielawson
    Feb 18, 2013

    No comment left

  • carriebelle2
    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!

  • Karen.Buske
    Aug 27, 2012

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

  • tobinhouse
    Dec 30, 2011

    Great appetizer.

  • skent65265
    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!

  • DaniCalifornia
    Jun 17, 2009

    No comment left

  • KerryTobias
    Mar 27, 2008

    No comment left