veggie squares

Easy: ****
Tasty: *****

Since it's the Fourth of July, I thought I'd post one of my most requested (make that my only requested) party food: The Veggie Square. Many versions of this recipe are floating around out there; this one came from someone my cousin Erin knew in Kentucky.

Veggie Squares

2 pkgs reduced fat crescent rolls
1 packet ranch dressing mix
1/2 red onion
2 stalks celery
1 pkg pre-cut broccoli-cauliflower-carrot mix
8 oz light cream cheese (neufchatel cheese)
1/2 cup light mayonnaise
1 cup shredded cheddar cheese

Preheat oven to 350°. Take cream cheese out of refrigerator to let soften.

Unroll crescent roll dough onto 15" X 11" baking sheet. Smush to cover entire pan with no gaps and no overlaps of the dough. Bake for 5-7 minutes, or until golden brown. Remove from oven and set aside to cool.

Next chop the veggies. I have found that to do this entirely by hand gets to be a bit much; a food processor or a chopper will work much better.

Chop onion and celery together. Place onto a woven cotton kitchen towel, roll up and squeeze out the excess water, then put into a mixing bowl. Chop broccoli, cauliflower, and carrots; then add to bowl with celery and onion. Stir veggies until mixed well.

In another mixing bowl, combine cream cheese, mayonnaise, and ranch mix. Smash with a potato masher or a fork until creamy and smooth.

Gently spread cream cheese mixture onto the cooled pastry with a rubber spatula, taking care not to pull off the top layer of pastry. Cover all the way to the edges. Add veggies one handful at a time (you will likely have much left over); lightly press down into the cream cheese. Sprinkle with cheddar cheese. Cut into squares or triangles, as big or small as you wish.

Enjoy!