Veggie Bites Recipes

Steps:

• 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.

Steps:

• Heat oven to 450°F. Brush bottom of rectangular pan, 13x9x2 inches, with about 1 tablespoon of melted butter.
• Beat egg and water with fork in shallow dish. Mix flour and salt in shallow dish.
• Dip about one-fourth of the vegetables into egg mixture. Remove 1 piece at a time with slotted spoon, fork or hands; roll in flour mixture to coat. Place in pan.
• Repeat with remaining vegetables. Pour remaining butter carefully over each vegetable piece and into pan.
• Bake uncovered 10 to 12 minutes, turning once, until vegetables are tender and coating is light golden brown; drain. Sprinkle lightly with cheese.

Steps:

• Heat oven to 450°. Brush bottom of a 13x9 inch pan with about 1 tablespoons of the melted margarine.
• Beat eggs and water with a fork in a shallow dish. Mix flour and salt in another shallow dish.
• Dip about 1/4 of the vegetables into egg mixtures. Remove 1 vegetable piece at a time; roll in flour mixture to coat. Place in pan.
• Repeat with remaining vegetables. Pour remaining margarine carefully over each vegetable piece and into pan.
• Bake uncovered, turning once, until vegetables are crisp-tender and coating is golden brown, about 10-12 minutes; drain.
• Sprinkle lightly with grated parmesan cheese if you like.