You can use any vegtable you like. You just want to avoid moisture, juice etc. and vegtables that may not hold their color.
I usually make these when we go away for the weekend. Wade loves them and they are a good easy snack to pack and carry with us in the ice chest. Wrap in wax paper and place in an air tight plastic container and store in your ice chest.
Veggie Bars
2 packages of Pillsbury Croissants
1- 8 oz. package of cream cheese
¼ cup sour cream
1 package of Hidden Valley Ranch dressing mix
Chop fine the following vegtables:
1/2 Red bell pepper
1/2 Green bell pepper
1/2 Yellow bell pepper
1/2 Orange bell pepper
Grate 2 carrots
Chop the tops of Broccoli Florets
Purple onion chopped fine
Fresh Parsley chopped fine. About 2 tablespoons.
Mix together cream cheese, sour cream and ranch dressing mix. Cover and set aside.
Unroll the croissants and press in the bottom of jelly roll pan. Make sure you press seams together. Bake according to package directions until lightly browned. Remove from oven and cool.
When the croissant crust is cool, spread the cream cheese mixture over the entire surface. Sprinkle with the chopped vegetables. Cover with plastic wrap and refrigerate for 1 to 2 hours. To serve cut into squares.
You can add tomatoes if you like but it will be best if you do this just before you serve them.
