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croissants
1 can of 8
radishes
4
carrots
2
small broccoli crown
1
small cauliflower
½
red pepper
½
yellow pepper
½
green onion
cream cheese (room temperature)
1 8-oz. block
1 cup
For safe meat preparation, reference the USDA website.
Unroll croissants and press into a 9×13 baking dish. Bake at 375°F for 10 minutes until crust is golden brown. Remove from oven and allow to cool completely.
While crust is baking, slice carrots and radishes with a mandolin and finely chop broccoli and cauliflower.
Mix cream cheese and ranch dressing until well-blended.
When crust has cooled, spread with cream cheese mixture and top with veggies and green onions. Press veggies down into cream cheese so they stick.
Cut bars and drizzle with more ranch dressing.
