Veggie Crescent Bites are a delightfully light appetizer that everyone will enjoy! Full of flavor and crunch – these little bites are sure to please!
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I love sharing recipes from my family and this one comes from my Aunt Lana. She caters weddings and other parties and she always seems to have the most incredible recipes up her sleeve. I was first introduced to a version of this recipe probably 7 or 8 years ago at a party for my cousin.
At first glance, I was blown away by how colorful and just gosh-darned beautiful this little appetizer was. But I figured I probably wouldn’t be that into it. I mean, it’s just veggies after all. I was SO wrong!
The spread is made with sour cream and cream cheese and any type of fresh or dried herbs you have on hand. I used fresh chives and dill for this version and it was mouth-watering good.
Any veggies you like can be thrown into this recipe. I usually see what looks good at the Farmer’s Market and go from there. I do like to include red, yellow, and orange bell peppers each time because I think the colors are so vibrant and the peppers are nice and crunchy and sweet. I used broccoli and cucumber for some vibrant green hues and then sprinkled the whole thing with more fresh chives.
I served this at a party a few weeks ago and it was gone so fast – you wouldn’t believe it! It’s so funny because people always think, “Oh. Here, let me have some vegetables so I can feel good about what I’m eating.” Then they try it and it’s like an epiphany – SO GOOD!
I use a pizza cutter or a large knife to cut these bites down to size and throw them on some white platters that really show off all the beautiful colors. Trust me, serve this at your next get-together this summer and watch them disappear 🙂
How To Make Veggie Crescent Bites
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Veggie Crescent Bites
Ingredients
- 8 oz Pillsbury Crescent Rolls 1 can reduced-fat
- 4 oz reduced-fat cream cheese softened
- 1/2 cup sour cream light
- 1 tbsp fresh dill chopped
- 1 tbsp fresh chives chopped
- salt and pepper to taste
- 2 cup chopped assorted veggies broccoli, bell peppers, carrots, green onion, cucumber
Instructions
- Preheat oven to 350 degrees.
- Combine sour cream, cream cheese, dill, and chives. Let chill.
- Remove crescent rolls from can and roll out just so all the pieces are sticking together. You want one large sheet so pinch together any seams that are not staying together.
- Transfer to a parchment-lined baking sheet.
- Bake for 6-7 minutes. Remove and let cool.
- Spread chilled cream cheese mixture onto cooled crescent roll sheet.
- Top with fresh veggies and additional chives if desired.
- Use a pizza cutter or large knife to cut down to appetizer size pieces and serve.
- Can be refrigerated for up to an hour before serving.
Video
Nutrition
More of our favorite recipes:
Zucchini and Green Chile Quiche
Fruit Basket Mini Sugar Cookie Pizzas
No Bake Monster Trail Mix Granola Bars
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Beth says
They now have a full sheet of the crescent dough they sell in packages! I think I might try that for this recipe, it works great for our Sister Runza casserole recipe. ;O)
This recipe looks so Summery, colorful and light can’t wait to make and try it Trish! ♥
You’ve got the BEST Recipes Girl! I appreciate you sharing them and I do love your blog.
Also for those that shared tips like ranch dressing in the mix and cottage cheese etc… great ideas! Thank You!
Beth♥
Trish - Mom On Timeout says
Yes! That would be perfect! And Beth, THANK YOU!
Pat says
I love making and serving a veggie pizza. I also put small pieces of cauliflower on mine and sometimes even small pieces of tomato. You can put whatever you like on your pizza. Friends and family love it.
Trish - Mom On Timeout says
Yes! So many great variations! Thanks Pat!
Daniela says
Hi! Love the recipe – going to make it asap. Can this be refrigerated overnight?
Trish - Mom On Timeout says
They can be I really recommend putting it together the day of. You can chop all the veggies, make the spread and even bake (and cover) the crescent dough the day before. Then it will just take a few minutes to pull together. Enjoy!
Peg says
Try mixing in some packaged Ranch dressing. Good also.
3Jenna says
This looks amazing!!! I would really like to try this but unsure of what herbs to use because I’m allergic to chives. Do you have any suggestions for me?
Randa says
We usually add Ranch powder to the cream cheese mixture–gives it an extra zing!
Nibbles By Nic says
Hi Trish!!! Thanks so much for sharing your awesome Veggie Crescent Bites at Munching Mondays!!! WE loved them and will be featuring them this week. We can’t wait to see what yummy you have in store this time! Warmest, Nic
Gina says
MY GOSH – Trish, the colors are incredible!!! WOW-O!
Trish - Mom On Timeout says
Thanks Gina! xoxo
Chelsey says
This looks awesome! This would work as a much lighter option for a Superbowl party, but way more fun than a veggie dish. 😛
Pinned and stumbled! I found you on Create Link Inspire. Thanks for sharing!
Trish - Mom On Timeout says
Perfect for game day Chelsey! Thanks for stopping by!
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