Crescent Roll Cream Cheese Veggie Bars

5 from 2 votes

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I recently polled readers about favorite summer foods and by and large, fresh fruits and veggies were the highlights of the season. These cream cheese veggie bars layers those fresh vegetables onto a cream cheese mixture spread over perfectly baked crescent dough.                        

They are savory and creamy with a little crunch. Not to mention super easy to make and delicious!

Veggie Pizza Bars sliced on cutting board
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What I Love About Cream Cheese Veggie Bars

  • Fresh veggies
  • Savory snack
  • Make ahead recipe
  • Great for sharing
  • Easy appetizer

Ingredients Needed

This crescent roll veggie bars recipe (or veggie pizza) only calls for a few basic ingredients.

I’ll share this recipe below but you can definitely make some swaps for your favorites. 

Check out some of our other favorite appetizers like these mini cheese balls or deliciously healthy cowboy caviar.

Veggie Pizza bars ingredients in prep dishes

Here’s what you need:

  • Refrigerated crescent dough
  • Cream cheese                           
  • Mayonnaise                            
  • Powdered Ranch dressing mix
  • Grated broccoli
  • Grated carrots
  • Chopped red bell pepper
  • Chopped yellow bell pepper
  • Chives or green onions

Variations

  • Swap the broccoli for cauliflower or shaved Brussells sprouts
  • Use sour cream or Greek yogurt instead of mayo
  • Top with some shredded cheddar cheese
  • Add some black olives on top
  • Try the recipe with pizza dough or puff pastry
veggie bars sliced

How to Make Ranch Veggie Bars

Make this tasty snack for a party appetizer or as a tasty snack. You will love the combination of flavors!

To start, preheat oven to 350 degrees Fahrenheit. 

Take the crescent roll dough out of its packaging and unravel both rolls onto a baking sheet. Push the seams together so it forms one layer and fills up the space fitting pieces together as needed. Then prick holes in the dough with a fork so air bubbles do not form while baking.

crescent roll sheets pressed on baking pan with poked holes in dough

Bake the dough for about 10 minutes, then set it aside to cool.       

While the crust is baking, grate the broccoli and carrots and chop the peppers. Then toss them all together in a small bowl and set aside.

Mix cream cheese, mayonnaise, and Ranch dressing together in large mixing bowl or stand mixer and cream them together. 

mayo cream cheese and seasoning in mixing bowl

Spread an even layer of the cream cheese mixture onto the cooled crust using a rubber spatula.

topping spread on top of baked crescent dough

Top the cream cheese spread with prepared raw vegetables and chives.

Cover the veggie pizza sheet with plastic wrap and allow it to chill in the refrigerator for at least 30 minutes. 

Veggie Pizza topped with diced veggies in pan

Use a pizza cutter to slice into squares and garnish parsley flakes if desired. 

serve cream cheese veggie bars on tray

Storing Tips

Place any leftover cream cheese veggie bars in an airtight container and refrigerate for up to 3 days. 

Print the Recipe

​Add this must have to your easy recipes for summer. I hope you love it!

Cream Cheese Veggie Bars

5 from 2 votes
These cream cheese veggie bars have a perfectly baked crescent dough base that is topped with a ranch cream cheese mixture and loaded with fresh vegetables.
Prep: 20 minutes
Cook: 10 minutes
Total: 1 hour
Yield: 12 servings

Ingredients 

  • 2 pkg refrigerated crescent rolls, 8 oz tubes
  • 16 oz cream cheese
  • 1 cup mayonnaise
  • 1 pkg Ranch dressing mix, dry
  • 1/2 cup broccoli, grated
  • 1/2 cup carrots, grated
  • 1/2 cup red bell pepper, finely chopped
  • 1/2 cup yellow bell pepper, finely chopped
  • 1/4 cup chives, thinly sliced

Instructions 

  • Preheat the oven to 350°F.
  • Take the crescent roll dough out of its packaging and unravel both rolls onto a cookie sheet. Push the seams together so it forms one layer. Then prick the crescent roll dough with a fork so air bubbles do not form while baking.
  • Prepare and chop the vegetables as described in the ingredients list.
  • Bake the dough for about 10 minutes, then set it aside to cool.
  • Add the softened cream cheese, mayonnaise, and Ranch dressing mix to a stand mixer bowl and cream them together.
  • Using a rubber spatula, spread an even layer of the mixture onto the cooled crescent roll dough.
  • Top the cream cheese layer with the grated broccoli, grated carrots, chopped bell peppers, and sliced chives.
  • Cover the veggie pizza sheet with plastic wrap and allow it to chill in the refrigerator for at least 30 minutes.
  • Slice into squares and enjoy!

Notes

Refrigerate leftovers in an airtight container.

Nutrition

Serving: 1square, Calories: 398kcal, Carbohydrates: 19g, Protein: 4g, Fat: 35g, Saturated Fat: 13g, Polyunsaturated Fat: 12g, Monounsaturated Fat: 8g, Trans Fat: 0.03g, Cholesterol: 46mg, Sodium: 544mg, Potassium: 111mg, Fiber: 0.5g, Sugar: 6g, Vitamin A: 1677IU, Vitamin C: 24mg, Calcium: 44mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Appetizer
Cuisine: American

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About Andrea Updyke

Andrea Updyke is a married mom of two boys living in Raleigh, NC. She is a published author and blogger of more than 18 years and loves to celebrate the little things that make life awesome.

Whether she's sharing tasty recipes, traveling or hanging with the family, Andrea's goal is to help make your days a little easier and a lot more fun! Email inquiries to andreaupdyke@gmail.com.

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5 from 2 votes (2 ratings without comment)

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