Knott's sliders on a tray with Knott's bacon cheddar ranch dip, jalapeno popper dip and spicy chicken taco dip, with veggies in the background

Knott’s Veggie Crescent Squares

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Knott’s Veggie Crescent Squares

prep: 20 minutes
total: 30 minutes

total: 30 Minutes

bacon cheddar ranch dip on a crescent square with broccoli, carrots, peppers, cauliflower

Ingredients

  • 1 tube refrigerated crescent rolls
  • 8 oz Knott’s Bacon Cheddar Ranch dip
  • 1 cup chopped broccoli
  • 1 cup chopped cauliflower
  • ½ cup chopped carrot
  • ½ cup chopped bell pepper
  • shredded cheddar cheese to taste
  • 2 green onions, sliced
  • Dried dill weed

Instructions

  1. Spread the crescent roll dough in a greased 10x15 inch rimmed baking sheet. Poke several times with a fork to prevent bubbles. Bake at 375° for 10 minutes. Remove from oven and set aside to cool.
  2. Wash and finely chop vegetables while crust cools
  3. Spread with Knott’s Bacon Cheddar Ranch dip. Add the vegetables one layer at a time.
  4. Sprinkle with cheddar cheese and garnish with dried dill and green onions.