Learning how to make a cheesy vegetable squares appetizer recipe is very easy, since you will simply bake refrigerated crescent rolls in the oven by following the directions on the box. After making the creamy spread and pressing on some fresh vegetables, you store them in the refrigerator until you are ready to serve them. You can make them ahead of time and then they are ready to serve when you are. Making them ahead of time will eventually save you time in the long run. More of vegetarian quick appetizers.
You can adapt this recipe much like you can many other types of recipes. For instance, if you do not prefer cheddar cheese, you might substitute mozzarella or even Monterey jack cheese instead. Although, we are using whole kernel corn and diced carrots for our cheesy vegetable squares appetizer recipe, you can choose from an assortment of different types of vegetables to include in your appetizer squares.
For instance, you might like to try adding finely chopped or shredded green bell pepper, cauliflower, red bell peppers, broccoli, yellow bell peppers, tomatoes, green onions, celery stalks, black olives and so much more. This recipe will make about 2 dozen appetizer squares. If you need more appetizers, simply double the recipe to make 4 dozen appetizers for serving.
Recipe for Cheesy Vegetable Squares Appetizer
What You Need
About 20 minutes before preparation time, set the cream cheese out onto the countertop to soften for making the recipe.
Open and unroll the crescent rolls from the package and gently press them into a 13 x 9 x 2 inch baking pan and then follow the directions on the package for baking. After baking, remove from heat and allow the bread to cool to the touch on a wire rack.
While waiting for the crescent rolls flats to bake you can begin making the cream cheese spread by using a small mixing bowl and an electric mixer. Add the softened cream cheese, creamy buttermilk salad dressing and the dill weed. Blend well to combine.
Place the baked crust on a serving tray and then spread the cream cheese mixture evenly over the pieces. Sprinkle with whole kernel corn or diced carrots or your choice of vegetables and then sprinkle each with the shredded cheddar cheese.
Using your fingertips or a clean spatula gently press the vegetables and cheddar cheese into the cream cheese mixture on top of the crescent crusts. Cover with lid, aluminum foil or plastic food wrap and then place in the refrigerator to chill for at least 1 hour before cutting into bite size squares and serving to party guests, family, and friends.
You can adapt this recipe much like you can many other types of recipes. For instance, if you do not prefer cheddar cheese, you might substitute mozzarella or even Monterey jack cheese instead. Although, we are using whole kernel corn and diced carrots for our cheesy vegetable squares appetizer recipe, you can choose from an assortment of different types of vegetables to include in your appetizer squares.
For instance, you might like to try adding finely chopped or shredded green bell pepper, cauliflower, red bell peppers, broccoli, yellow bell peppers, tomatoes, green onions, celery stalks, black olives and so much more. This recipe will make about 2 dozen appetizer squares. If you need more appetizers, simply double the recipe to make 4 dozen appetizers for serving.
Recipe for Cheesy Vegetable Squares Appetizer
What You Need
- 1 package refrigerated crescent rolls 8 ounce
- 1 package softened cream cheese 8 ounce
- 1/3 cup creamy buttermilk salad dressing
- 1 teaspoon dill weed
- 1 cup whole kernel corn
- 1 cup diced carrots
- 1 cup shredded cheddar cheese
About 20 minutes before preparation time, set the cream cheese out onto the countertop to soften for making the recipe.
Open and unroll the crescent rolls from the package and gently press them into a 13 x 9 x 2 inch baking pan and then follow the directions on the package for baking. After baking, remove from heat and allow the bread to cool to the touch on a wire rack.
While waiting for the crescent rolls flats to bake you can begin making the cream cheese spread by using a small mixing bowl and an electric mixer. Add the softened cream cheese, creamy buttermilk salad dressing and the dill weed. Blend well to combine.
Place the baked crust on a serving tray and then spread the cream cheese mixture evenly over the pieces. Sprinkle with whole kernel corn or diced carrots or your choice of vegetables and then sprinkle each with the shredded cheddar cheese.
Using your fingertips or a clean spatula gently press the vegetables and cheddar cheese into the cream cheese mixture on top of the crescent crusts. Cover with lid, aluminum foil or plastic food wrap and then place in the refrigerator to chill for at least 1 hour before cutting into bite size squares and serving to party guests, family, and friends.
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