Description
A fun and colorful dish combining fresh vegetables with a creamy base on a flaky crust, perfect for gatherings or snacks.
Ingredients
Scale
- 1 8-ounce tube refrigerated crescent roll dough
- 1 8-ounce package cream cheese, softened
- 0.5 cup mayonnaise
- 1 tsp dried parsley
- 0.5 tsp dried dill weed
- 0.5 tsp garlic powder
- 0.5 tsp onion powder
- 0.5 tsp dried minced onion
- 2 cups finely chopped vegetables (broccoli, cauliflower, carrots, bell peppers, black olives, tomatoes, and scallions)
- 1 cup shredded cheddar cheese
Instructions
- Preheat the oven to 375°F (190°C). Prepare a flat surface by placing parchment paper or aluminum foil.
- Unroll the crescent roll dough and place it on the parchment paper; form it into an 8-inch by 12-inch rectangle.
- Gently flatten it with a rolling pin to press the seams together, then transfer to a baking sheet.
- Bake according to the package instructions for 8–12 minutes, or until golden brown. Remove and allow to cool completely (at least 30 minutes).
- Combine cream cheese, mayonnaise, parsley, dill, garlic powder, onion powder, and minced onion in a medium bowl; stir until well combined.
- Spread the cream cheese mixture evenly over the cooled crescent crust. Top with the chopped vegetables.
- Sprinkle the shredded cheddar cheese evenly over the vegetables.
- Cut into 24 squares (2″x2″ each) and chill until serving time.
Notes
For a gluten-free version, use gluten-free crescent roll dough. Customize vegetables based on preference.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 200
- Sugar: 1g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 25mg