Veggie
Bites
Prepare a healthy after school snack power packed with vitamins A and
C. Press croissant rolls together to
form a crust. Bake and cool crust. Spread with a seasoned cream cheese mixture
and top with colorful fresh vegetables.
Place vegetables in rows or randomly.
For more color add small pieces of red, yellow, or green bell peppers
and/or any other fresh vegetable of your choice. Substitute Neufchatel cheese for cream cheese
and/or mayonnaise for sour cream. Enjoy!
Preparation time: About
15 minutes.
Equipment you’ll need:
Electric mixer, solid (nested) measuring cups, measuring spoons, kitchen
scissors, spatula, pizza cutter, baking sheet, turner and serving plates.
Safety: Use dry
potholders to place and remove baking pan from the oven. Use scissors carefully when cutting
vegetables in small pieces.
Recipe:
1 8-ounce can
croissants
1 8-ounce package cream cheese
1/4 cup
sour cream
1/4 teaspoon
each: salt, chili powder & garlic
powder, onion powder, more or less
Broccoli and cauliflower florets
Baby
carrots
Grape tomatoes
Finely shredded Cheddar cheese
1. Preheat oven and coat baking
pan with cooking spray.
2. Open package of croissants
and unroll dough. Do not separate
sections.
3. Press together sections to
form a crust. Perforate crust with fork
tines.
4. Bake according to package
directions and cool on wire rack.
5. Using an electric mixer, whip
together cream cheese, sour cream, and
seasonings.
6. Spread cream cheese mixture
evenly over crust.
7. Cover top with prepared vegetables and sprinkle with
cheese.
8. Cover lightly with wax paper
and chill at least 1 hour before serving.
Yield: 12 servings.
Clean up – Wipe off refrigerator and electric mixer with a damp
cloth. Leave kitchen shining clean!
Carolyn Gass Hardimon, M. S. Family and Consumer Science Home Economist