- Preheat oven to 375 degrees F.
- Unroll the crescent rolls and press into a 10x15-inch pan. Press the dough down to seal the seams. Bake until puffy and golden brown, 11 to 13 minutes. Place the pan on a wire rack to cool completely.
- While the dough is cooking, stir together your Greek yogurt and seasoning packet until completely combined. Spread in an even layer over the cooled crust. Top with the chopped veggies and shredded cheese and sprinkle with fresh dill, if desired. Refrigerate until ready to serve - serve cold!
Mom Ashley blogs over on Kitchen Meets Girl where she shares her passion for food with tips and recipes. After-school snacks often need to be quick, tasty and preferably healthy. This kid-friendly recipe welcomes any veggie substitution for picky eaters and will help tide them over till dinner is ready. Also simple and delicious enough to serve for your next gathering. To skip a step, substitute new Hidden Valley® Greek Yogurt Original Ranch® Dressing Mix Prep Time: 30 mins Cook Time: 11-13 mins Ingredients 2 packages Pillsbury refrigerated crescent rolls 16 ounces Greek yogurt or sour cream 1 (1-ounce) Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix ½ cup chopped carrots ½ cup chopped cucumber ¼ cup chopped red bell pepper ¼ cup shredded Parmesan cheese fresh dill, optional Directions
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