For Easter this year, my parents hosted a covered dish lunch for family and “chosen family.” For years I took my mac and cheese to every Easter/Thanksgiving/Christmas, but for the past few years I’ve been trying different things. This time it was veggies squares. I found a video on Facebook and thought “perfect.” I told my mom that’s what I’d be bringing, she put it on the Facebook event and I was committed. I looked back at the video and realized it wasn’t a recipe, it was just someone cooking. There were no measurements or times or temperatures! I decided that I would carry on and just come up with my own recipe inspired by the video I watched. Here is that recipe!
1 can crescent rolls
8 oz cream cheese, softened
1 cup Sour cream
1 ½ tsp Italian seasoning
Salt and pepper to taste
Red, yellow, and orange bell pepper (about ⅓ each)
Broccoli (a small head)
Cucumber (about ⅓)
Carrots (4-6 large baby carrots)
Jalapeños (½-1 per personal taste)
- Roll out crescent rolls as a single sheet onto a parchment paper lined baking pan. Pinch together edges of rolls to seal gaps. Bake according to package instructions.
- Combine cream cheese and sour cream. Add Italian seasoning, salt, and pepper and set aside.
- Dice all vegetables. Proportions can be adjusted based on availability and personal taste. I only placed jalapeños on half as I assumed many people wouldn’t like them.
- Once crescent sheet has cooled, spread on a thick layer of cream dip from step 2. Add diced vegetables on top, pressing gently into the dip.
- Cut into desired sized squares using a pizza wheel and serve.
That’s it! Pretty easy, right? It’s very easily customizable, too. Try it out with different vegetables, add your own spices to the dip and let me know how it goes in the comments below! Share via Facebook or Twitter and, as always, follow me here on WordPress for more GREAT content like this!