Easy Vegetable Squares - Heart in Hand Quilt Guild

These easy vegetable squares feature lots of veggies and cheese, loaded onto crescent rolls, making a colorful, delicious appetizer! From Louise Johnston

Ingredients

2 (8-oz.) packages refrigerated crescent rolls
12 ounces cream cheese, softened (I use ⅓-less fat)
⅓ cup mayonnaise (I use low-fat)
1 teaspoon dill weed
¾ teaspoon dried parsley flakes
½ teaspoon dried onion flakes
⅛ teaspoon garlic salt (or sub regular salt if you don’t have it)
3 cups desired veggie toppings, finely chopped (see notes)
1 heaping cup shredded cheddar cheese

Instructions

For crust, unroll crescent rolls and put into a large baking pan (15x10x2 or so). Lay both rolls flat and pinch together the seams so it’s all connected.
Bake according to package directions. (Mine said to bake at 375 degrees for 9-12 minutes, until golden brown.) Remove from oven and cool completely.
Meanwhile, in a small mixing bowl, stir together the cream cheese, mayonnaise, dill weed and remaining seasonings (through garlic salt). Spread the cream cheese mixture evenly over the cooled crust.
Sprinkle with the finely chopped veggies, then sprinkle with shredded cheddar cheese.
Cut into squares and serve (or refrigerate until ready to serve).

Notes:

Vegetables: Pick your favorite mix of veggies for the veggie toppings: broccoli, cauliflower, green and/or red bell pepper, tomato, carrots, green onion or black olives all work great here.

Seasonings: I’ve revised the original recipe a bit to avoid the packaged buttermilk dressing mix. Instead, I’ve subbed other spices to get the same flavor, but you could certainly swap back and use the packet if you’d like. You’ll need one teaspoon of it and you can skip the parsley flakes, onion flakes and garlic salt in the recipe below.

Nutrition