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Vegetable Bites

Total Time

Prep: 20 min. + cooling

Makes

4 servings

—Corey Henderson, Calgary, Alberta
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Ratings and prices are accurate and items are in stock as of time of publication.

Ingredients

  • 1 tube (4 ounces) refrigerated crescent rolls
  • 4 ounces cream cheese, softened
  • 1 tablespoon mayonnaise
  • 1-1/2 teaspoons ranch salad dressing mix
  • 1/2 cup finely chopped fresh broccoli
  • 1/2 cup finely chopped fresh cauliflower
  • 3 tablespoons chopped sweet red pepper
  • 3 tablespoons chopped green pepper

Directions

  1. 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.
  2. 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.

Nutrition Facts

2 piece: 191 calories, 11g fat (5g saturated fat), 16mg cholesterol, 403mg sodium, 16g carbohydrate (0 sugars, 1g fiber), 6g protein. Diabetic Exchanges: 2 fat, 1 starch.

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