Veggie Appetizer Squares Recipes

Steps:

• Press pizza dough into a greased 15x10x1-in. baking pan. Bake at 400° for 6 minutes. Cool on a wire rack for 5 minutes. , Meanwhile, in a small bowl, beat the cream cheese, salad dressing, garlic powder, parsley and salt until blended. , Spread over crust. Top with the onions, broccoli, cauliflower, carrot, celery and green pepper. Sprinkle with cheeses. Bake for 10-15 minutes or until cheese is melted.

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:

• 1. Preheat oven to 350.
• 2. Unroll crescent dough and press seams together in the bottom of an 11 x 15 pan sprayed with cooking spray.
• 3. Bake for 12 to 15 minutes or until golden brown. Let cool.
• 4. Combine cream cheese, mayo, and ranch packet Spread on over the cooled crust. Sprinkle vegetables evenly over this mixture. Sprinkle shredded cheese over the vegetables and press down.
• 5. Chill for an hour prior to serving. Cut into squares to serve.

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:

• 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.

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:

• Unroll both tubes of crescent dough and pat into an ungreased 15x10x1-in. baking pan; seal seams and perforations. Build up edges. Prick dough with a fork; sprinkle with taco seasoning. Bake at 375° for 10-12 minutes or until golden brown. Cool completely on a wire rack., In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. In a small bowl, beat cream cheese and guacamole until smooth., Spread cream cheese mixture over crust. Sprinkle with bacon, tomatoes and olives. Refrigerate until serving. Cut into squares.