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.
Step 2
While crust is baking, slice carrots and radishes with a mandolin and finely chop broccoli and cauliflower.
Step 3
Mix cream cheese and ranch dressing until well-blended.
Step 4
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.
Step 5
Cut bars and drizzle with more ranch dressing.
For safe meat preparation, reference the USDA website.
Rated 3 out of
5 by
Blaise from
Pretty goodThese tasted perfectly fine, but there is something about them that is just slightly off-putting and I don't think I'll be making them again. The flavor was good though, and they're definitely worth trying once to decide!
Date published: 2020-12-26
Rated 5 out of
5 by
CarmenG from
Great lunch or snack!We've been making variations of this recipe for years. It's soooo good. We add a bit of shredded zucchini sometimes. I add shredded chicken for my hubby.