Ingredients:
1 package cream cheese, softened
1 package ranch dressing mix
Finely shredded cheddar cheese
1 sheet of crescent roll dough
1 small peeled carrot or a few baby carrots
A few raw broccoli florets
A few raw cauliflower florets
(Once chopped, you should have about a cup of mixed veggies)
Directions:
Preheat the oven and bake the crescent roll dough as directed on the package.
While the dough is baking, mix the softened cream cheese with the ranch dressing mix in a bowl until smooth and well combined.
Rinse the vegetables, then chop them very finely using a food processor. Place the chopped veggies on paper towels to remove any excess moisture.
Once the crescent dough is baked, remove it from the oven and let it cool completely. It helps to remove the dough from the sheet pan while cooling to prevent sticking; transfer it to a cutting board or parchment paper.
Spread the cream cheese mixture evenly over the cooled crescent dough.
Sprinkle a little bit of shredded cheddar cheese over the cream cheese layer.
Evenly distribute the chopped vegetables over the top.
Sprinkle more cheddar cheese over the veggies.
Gently press everything down to help it adhere to the cream cheese layer.
Chill the assembled bars in the fridge for a few minutes to make cutting easier.
Once chilled, cut into bars. This recipe makes about 20 bars.
Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes
Kcal: 120 kcal | Servings: 20 bars