Mini Veggie Appetizers
Use Pillsbury Crescent Roll dough and ranch dip to bake up these cute little appetizers, perfect for your next party!
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
- 8 ounces crescent roll dough
- 1/2 cup ranch dip
- 1/2 cup finely chopped broccoli
- 1/2 cup finely chopped cauliflower
- 1/2 cup finely chopped carrots
Unroll the crescent rolls from the tube and press out each triangle just a little so that it is flat. Use a pizza cutter to cut each triangle into three smaller pieces. It doesn't matter exactly how you cut these, but make sure they have points. I ended up with two triangles and one diamond shape for each larger triangle, making 24 smaller shapes.
Spray mini muffin tin pans with cooking spray. Place a small triangle into the bottom of each muffin cup. The pointed edges will come up and out of the muffin cup. Bake at 375 degrees for 10 minutes, or until the crescent cups are golden brown. Allow the crescent cups to cool to room temperature.
Place about 1-1 1/2 teaspoons of ranch dip inside each crescent cup. Then garnish the top of the ranch dip with the broccoli, cauliflower and carrots. Store in the refrigerator until ready for serving.
Calories: 59kcal | Carbohydrates: 4g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 132mg | Potassium: 24mg | Sugar: 1g | Vitamin A: 455IU | Vitamin C: 3.1mg | Calcium: 4mg | Iron: 0.2mg