Veggie Bars

Veggie Bars

Do you want to be the next hit at your party? These veggie bites are a great recipe. It is a healthy recipe and also a vegetarian recipe that way you can meet anyone’s need at your next party. A good family friend gave me this recipe and I have changed it up to add a little bit more zing to it. The Veggie Bars are always something someone asks me to bring to the party. It doesn’t matter what kind of party from pool party over the summer or a winter gathering these veggie bites will be a hit at anyone’s gathering or at any party.  Use a food processor to finely chop the vegetables which makes them easier to spread across the cream cheese mixture. If you are trying to make sure your kids get their veggies in then this recipe will also be good because it is covered in cheese to hide the veggies that are in it.  It takes a little time to make and its helps if you need to have a mini or regular food processor.  In no time you will be enjoying some healthy snacks for any party.

Serving 12

2 cans reduced fat crescent rolls

2 (8oz) package of cream cheese (soften is easier so take out of fridge before starting)

2 Tbsps of Fiesta Ranch Hidden Valley mix (packaged in the dressing area of your store)

1 cup cauliflower chopped finely

1/2 cup carrots chopped finely

1 cup broccoli chopped finely

2 cups reduced fat shredded cheese (Colby Jack)

Directions

1. Carefully spread the dough on a cookie sheet that has been sprayed with cooking spray to make 1 large rectangle. I have found it easy to remove to cut by placing foil underneath it before spraying with cooking spray.

2. Press edges together, Bake at 375 degrees for 8 to 10 min or until the top is golden brown and the bottom is cooked all the way.

3. While your crescent rolls are baking it’s time to put together the topping. You will mix the 2 tablespoons of Fiesta Ranch Hidden Valley and the 2 packages of cream cheese together until it is easy to spread.

4. Take a mini food processor and chop each item separately. Start with the broccoli you want it to look like little pieces of rock but not big chunks. I like to keep each one separate till I place them on the crescent rolls. I like to have 3 normal size bowls waiting to put chopped finely items in.

5. Take the crescent rolls out of the oven and let rest for about 5 to 10 minutes. Then go back with a baking spatula start at one end and spread the cream cheese mixture over the top of the cooked crescent rolls.  After all the spread is on the crescent roll try to make an even layer so there is not more in one area then another.

6. After the cream cheese is layered on its time now for the fun part. Evenly put a layer of the Broccoli on but not a lot just a light dusting of it. You are going to get to play with food in your hands. I like to smooth it with my hands, not pressing it down hard just lightly. Then continue with the other veggies cauliflower and then carrots making sure you do a light dusting over the crescent roll/cream cheese.

7.  Afterward you top it off with the cheese. Now if you are not going to serve right away then make sure you cover it up really well so that the air does not dry out the cheese.
I cut it in to 5 rows on the longer side (vertical) of the cookie sheet to 3 rows on the smaller sheet (horizontal). That will make you 24 slices and 12 servings each

Nutritional Information:
1 Serving: Calories 172: Total Fat 6g (Saturated Fat 3.8 g, Trans Fat 0g); Cholesterol 17mg; Sodium 514mg; Total Carbohydrate 14.8 (Dietary Fiber 1g, Sugars 3.3g ); Protein 10.7g
*Percent Daily Values are based on a 2,000 calorie diet

Weight Watchers Points Plus: 4
Weight Watchers Points: 3