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Knott’s Veggie Crescent Squares

Recipe by Courtnee Williams
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20 minutes
30 minutes
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  • 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


  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.