Vegetable Bars

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“If you do not have a jelly roll pan, this looks good in a pizza pan. Your most time spent in this recipe is the cooling in the fridge.”
READY IN:
5hrs 10mins
YIELD:
46 bars
UNITS:
US

Ingredients Nutrition

  • 2 (10 1/8 ounce) packagescrescent shaped dinner rolls
  • 2 (8 ounce) packages cream cheese
  • 34 cup mayonnaise
  • 1 (1 ounce) packageoriginal ranch dressing
  • black olives, chopped
  • sharp cheddar cheese
  • choose you favorite vegetables, such as carrots, mushrooms, broccoli, cauliflower, red onions, radishes, bell pepper, zucchini, etc

Directions

  1. Preheat the over 350°F Lay out the rolls on a jellyroll pan to make a crust. Bake in a preheated oven for 8 to 10 minutes; cool.
  2. Combine the cream cheese, mayonnaise, and ranch dressing.
  3. Spread the cream cheese mixture over the crescent crust.
  4. Chop the veggies into small pieces; press the black olives and your choice of veggies into the cream cheese mixture.
  5. Top with shredded sharp cheddar cheese.
  6. Refrigerate for at least 4 hours or overnight, cut into bars and serve.

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