These Veggie Bars are light, full of flavor, and a very satisfying snack, appetizer, or even brunch item. They start with a slightly crispy crescent crust and end with a delicious layer of seasoned cream cheese and raw fresh veggies. Quick and easy for a last-minute option as well!
The veggies I used were broccoli, carrots, and cucumbers. Although that vegetable blend was incredibly delicious you may certainly use whatever veggies you have on hand.
These crescent roll veggie bars have been around for quite some time, although made in various ways. It seems they taste different each time I have them, or rather, each time someone else makes them.
In other words, everyone has their own way of making these and they can easily be customized and adjusted to suit your taste. Some people like the cream cheese plain, while I like it seasoned and with additional flavors. I rarely run into a variance I didn’t enjoy.
This recipe also comes with a ton of various names. I call this dish “veggie bars,” while others call it veggie pizza, veggie pizza squares, veggie squares, crescent veggie pizza, and the list goes on. Pretty much, the names center around the same basic idea and are a slight variance of each other. If you’re familiar with this dish at all, I’m sure you have your own name for it as well.
How to Make Veggie Bars
- Make the crust – Preheat the oven to 350 degrees. On a prepared baking sheet, roll out the crescent rolls and press the seams together to make one big rectangle. Bake for about 10 minutes or until the dough has turned a light golden brown.
2. Make the cream cheese mixture – In a large bowl, mix together the remaining ingredients, except the veggies. Once the crust is completely cool, spread the cream cheese mixture in an even layer over the entire crust.
3. Add the veggies – Once the cream cheese mixture has been spread, top it by evenly spreading the veggies over the entire crust as well.
4. Enjoy – Slice into squares, serve, and enjoy!
Tips and Variations
- Eat chilled – Some people enjoy eating this recipe as-is once it’s finished being assembled. However, it’s popularly enjoyed chilled as well. In order to accomplish this, simply wrap the bars in plastic and place in the fridge for a couple of hours.
- Storage – Store in the fridge in an airtight container or wrapped in plastic for up to 5 days. I do not suggest freezing this recipe as it doesn’t turn out well after it’s been frozen. The reheating process on the cream cheese is harsh.
- Top with other veggies – If you don’t prefer certain veggies or simply just want to include others, go right ahead! Some people do carrots and broccoli only, while others like to add diced onions on the top or cucumbers, like I did.
- Go plain – If you prefer to make things quicker, easier, or just prefer a planer taste, simply soften your cream cheese and add it to the crust by itself without any seasoning, then finish with the veggies.
Can You Use a Homemade Crust Instead?
When it comes to a veggie pizza or veggie bars, however you prefer the crust is doable. This is a very flexible recipe and is hard to mess up. If you prefer a homemade crust, go for it! However, this recipe is known for how easy it is while making a lot and being delicious all at once.
Plus, it’s got a lighter and slightly healthy twist to it as well. Making a homemade crust makes it more complicated and will take longer. If you don’t mind this aspect being changed up, then definitely head for the homemade crust. I’ve had it a few ways and still fancy the crescent roll crust because nothing compares.
It’s soft and lightly crispy, which allows the texture to pair well with the veggies and cream cheese. A perfect combination that a homemade crust hasn’t given me up to this point. It all comes down to preference.
If you gave these Veggie Bars a try, please let me know about your experience in the comments below or on social media!
More Light Recipes You’re Sure to Love:
- Tomato Avocado Salad
- Ultimate Chicken Salad
- Turkey Bacon Avocado Sandwich
- Classic Egg Salad
- Shrimp Cobb Salad
- baking sheet
- 8 ounce crescent rolls canned
- 6 ounces softened cream cheese
- 1/2 cup sour cream
- 3/4 cup broccoli roughly chopped
- 3/4 cup cucumbers finely diced
- 3/4 cup carrots grated
- 1 tsp granulated garlic
- 1 tbsp chives
- 2 tbsp scallions
- salt and pepper to taste
- Preheat oven to 350 degrees F.
- Roll out the crescent rolls and press the seams together to make one big rectangle. Bake for about 10 minutes or until the dough has turned a light golden brown. Let it cool completely.
- Add the softened cream cheese, sour cream, chives, scallions, granulated garlic, salt, and pepper to a bowl and mix well.
- Spread the cream cheese mixture all over the cooled crescent roll sheet.
- Top with the vegetables and enjoy!