Veggie Bites or Veggie Crack
(from cokerlj’s recipe box)
Beautiful appetizer! Delicious
I got sooo many compliments on this and requests for this recipe.
Source: Linda Coker
Categories: Appetizers, Parties
Ingredients
- 1 tube Pillsbury refrigerated crescent rolls (preferably crescent roll sheet, if you use the perforated sheets you have to pinch all seams together.)
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- 4 ounces cream cheese
- 1 heaping tablespoon Helmans mayonnaise
- 1 1/2 teaspoon Ranch salad dressing dry mix
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- A combination of the following:
- red bell pepper
- green bell pepper
- yellow bell pepper
- orange bell pepper
- Broccoli flowerets
- Cauliflower tiny pieces
Directions
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TIP: You can dice all the bell peppers in 1/4 inch pieces…mix together. Cut the broccoli into very tiny flowerets. Do the same with the cauliflower, I actually sort of shaved pieces of the cauliflower off with my knife. Mix all together in a bowl and put in fridge while you are making base.
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Pre-heat oven to 375 degrees.
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I unrolled the sheet of crescent roll dough onto a sheet of parchment paper on my cookie sheet. Using a rolling pin I rolled out the dough more thinly. (Might want to sprinkle just a tad of flour on top and bottom of dough.)
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Place in pre-heated oven. (Instructions say to cook 7-9 minutes. THIS WAS NOT LONG ENOUGH. I cooled mine down and discovered my base was too soggy or soft. So I put back into the oven and baked about 10 more minutes…flipped the dough using a pancake flipper to help. Baked the underside another 5 minutes…then cooled. Your oven may be different. But you want a pretty crispy, crunchy base…sort of a cracker consistency, but don’t burn it.
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While it is baking make your “topping”.
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Spread evenly on cooled base, all the way to the edges.
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Top with chopped veggies and using the palm of your hand press veggies gently down into the topping.
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I used a pizza cutter to cut into bite size pieces, about 1 1/2 inch by 1 1/2 inch. I plated and put a piece of saran between “layers”.