Easy Vegetable Squares Recipes

Steps:

• 1. Unroll crescent rolls and pat into a 15-1/2 x 10-1/2 x 2 inch baking pan. Bake according to package directions. Cool.
• 2. In a small mixing bowl, stir together cream cheese, mayonnaise, dill weed, and salad dressing mix. Spread evenly over cooled crust.
• 3. Sprinkle with desired veggie toppings and shredded cheese.
• 4. Cut into squares and serve.
• 5. Suggested veggie toppings: shredded carrots, cauliflower, broccoli, green onions, green peppers, chopped tomatoes, black olives, celery.

Steps:

• Without separating the dough, roll out both packs of crescent rolls onto a baking sheet, forming them into a single, flat surface. Bake according to the directions on the package. Allow the finished rolls to cool.
• In a bowl, Mix together the cream cheese, mayonnaise, basil and garlic powder. Spread the mixture evenly over the surface of the rolls. Spread the broccoli, cauliflower and carrots on top of the cream cheese mixture. Sprinkle the salad seasoning mix over all. Cut into squares and serve.

Steps:

• 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.
• Combine the cream cheese, mayonnaise, and ranch dressing.
• Spread the cream cheese mixture over the crescent crust.
• Chop the veggies into small pieces; press the black olives and your choice of veggies into the cream cheese mixture.
• Top with shredded sharp cheddar cheese.
• Refrigerate for at least 4 hours or overnight, cut into bars and serve.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Roll out crescent rolls onto a large non-stick baking sheet. Stretch and flatten to form a single rectangular shape on the baking sheet. Bake 11 to 13 minutes in the preheated oven, or until golden brown. Allow to cool.
• Place cream cheese in a medium bowl. Mix cream cheese with 1/2 of the ranch dressing mix. Adjust the amount of dressing mix to taste. Spread the mixture over the cooled crust. Arrange carrots, red bell pepper, broccoli and green onions on top. Chill in the refrigerator approximately 1 hour. Cut into bite-size squares to serve.

Steps:

• Heat oven to 350ºF.
• Make sure your zucchini is well drained, I put it in a clean tea towel and squeeze it dry.
• Grease bottom and sides of rectangular pan, 13x9x2 inches.
• In a medium bowl, mix eggs, parmesan cheese, pepper sauce, parsley and vegetables. Set aside
• Combine dry ingredients and stir into liquid mixture.
• Stir in melted butter.
• Spread mixture evenly into the baking dish.
• Sprinkle grated cheddar cheese over top.
• Bake about 30 - 35 minutes or until golden brown.
• Cool slightly, cut into tiny 1" squares, serve warm or cold, I prefer these at room temperature.