These easy vegetable squares feature lots of veggies and cheese, loaded onto crescent rolls, making a colorful, delicious cold pizza appetizer!
We spent Thanksgiving in the mountains with my mom’s brother and his family for a number of years when I was growing up.
I remember lots of food and football, long walks through crunchy leaves, and nights of watching movies and combing my cousins' long, silky hair.
They both are more than 10 years older than me and I worshiped them. Still do, to be honest.
My mom and I would make these easy vegetable squares together for everyone to snack on while we watched football in the middle of the day and they were such a hit!
I probably wasn’t watching much football though in those years.
I do remember we rented a cabin one of those years that had Foosball in the basement and another that had a pool table, where my brother taught me how to play. And I won my first game!
OK, he hit the 8 ball in, so he lost more than I won, but still… it was a big victory for a little sister!
But back to these veggie squares. Oh swoon!
It’s basically a cold veggie pizza appetizer.
So colorful, so fun and so pretty.
It’s also a great way to get kids to eat their veggies - and kids can definitely get involved and help mix the cheese spread and sprinkle the veggies and extra cheese on top.
But just a heads up -- these can be messy to eat!
The toppings can scatter as you’re chowing down if you’re not paying attention. Little ones should be seated, for sure.
Notes on making easy vegetable squares:
- Pick your favorite mix of veggies for the veggie toppings: broccoli, cauliflower, green and/or red bell pepper, tomato, carrots, green onion or black olives all work great here.
- These are best enjoyed the first two days after they are made. Extras can be refrigerated and saved for later, but the bread layer softens over time. (See my note below on how to heat these up for a different snack later in the week!)
- I’ve revised the original recipe a bit to avoid the packaged buttermilk dressing mix - those are loaded with salt and preservatives. Instead I’ve subbed other spices to get the same flavor.
- If you want to use a packaged mix, that's totally fine too. You’ll need one teaspoon of it and you can skip the parsley flakes, onion flakes and garlic salt in the recipe below.
- You could make your own crescent rolls, but I'm not gonna lie. I didn't go that far. I'm all about the homemade, but I definitely went for the kind in the can here.
- If you have a homemade version, feel free to sub that and know that I’m giving you massive high fives and thumbs ups!!
Finally, you can definitely prep this ahead and have it ready to go.
After all, you want to enjoy the game, the party, the holidays or whatever you've got going on. No fun being stuck in the kitchen!
I'd suggest not making it more than 24 hours ahead though so the bread doesn't get too soft.
But if you've got leftovers later in the week, here's how you can wake them up.
I put a few squares (or a whole pan if you've got that many) in a toaster oven and broil them for just a couple minutes.
It gets the bread nice and toasty and the cheese and veggies melt down into it, making it a mini hot veggie pizza. Delicious!
Holidays or not, I hope you give these easy vegetable squares a try. They are sure to be a hit!
P.S. My family's old fashioned stuffed mushrooms are another classic appetizer to have if you need to round out your spread!
- 2 8-ounce packages refrigerated crescent rolls (or sub homemade)
- 12 ounces cream cheese, softened (I use ⅓-less fat)
- ⅓ cup mayonnaise (I use low-fat)
- 1 teaspoon dill weed
- ¾ teaspoon dried parsley flakes
- ½ teaspoon dried onion flakes
- ⅛ teaspoon garlic salt (or sub regular salt if you don’t have it)
- 3 cups desired veggie toppings, finely chopped (see notes)
- 1 heaping cup shredded cheddar cheese
- For crust, unroll crescent rolls and put into a large baking pan (15x10x2 or so). Lay both rolls flat and pinch together the seams so it’s all connected.
- Bake according to package directions. (Mine said to bake at 375 degrees for 9-12 minutes, until golden brown.) Remove from oven and cool completely.
- Meanwhile, in a small mixing bowl, stir together the cream cheese, mayonnaise, dill weed and remaining seasonings (through garlic salt). Spread the cream cheese mixture evenly over the cooled crust.
- Sprinkle with the finely chopped veggies, then sprinkle with shredded cheddar cheese.
- Cut into squares and serve (or refrigerate until ready to serve).
Pick your favorite mix of veggies for the veggie toppings: broccoli, cauliflower, green and/or red bell pepper, tomato, carrots, green onion or black olives.
These are best enjoyed the first two days after they are made. Extras can be refrigerated and saved for later, but the bread layer softens over time. (That's when I toast or broil it to get it warm and melty, making a hot veggie pizza.)
Serving Size:2 squares
Amount Per Serving: Calories: 278Total Fat: 21gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 54mgSodium: 317mgCarbohydrates: 17gFiber: 2gSugar: 5gProtein: 6g