Easy Veggie Bars

We've had sunshine today.  Glorious therapeutic sunshine, man, I'm so ready for Spring.

Today's recipe is a solid favorite, and would be an excellent appetizer for your Final Four party madness.  Did I mention it's ultra easy?  Plus we can all pretend that since its covered in veggies, it's totally guilt-free.

I've taken it to many gatherings and I'm always left with an empty pan and requests for the recipe.  Flakey crescent roll crust, a layer of garlicy creaminess, and fresh crunchy veggies.  They all pair perfectly for a scrumptious, crowd pleasing finger food.

Make this, and enjoy that sunshine!

Easy Veggie Bars by Bliss From Scratch, inspired by my friend Kari Meeker | Printable Version Note: I halved this recipe for my photos. 2 cans refrigerated crescent rolls 12 oz cream cheese, softened 2/3 cup mayonnaise 1 bunch green onions, sliced small 3/4 teaspoon garlic salt 5 cups finely chopped veggies, use whatever you like; broccoli, carrots, olives, sweet red peppers, radishes, cauliflower, etc.  Gently unroll crescent rolls, keeping them attached in their rectangular shapes, and gently press into a large ungreased cookie sheet.  They may not cover the entire pan.  Bake at the temperature shown on the package for 10-12 minutes until golden.  Set aside to cool. Meanwhile, finely chop/dice veggies.  In a small bowl combine softened cream cheese, mayo, green onions and garlic salt.  Spread on cooled dough.   Spread chopped veggies evenly over top of cream cheese covered crust, very gently press to help the veggie stick.  Cut into bars and serve immediately or refrigerate.  Can be chilled for hours in advance or even over night.  Enjoy!