Today, we are taking a bit of a detour {only done twice before – seen here and here} and discussing one of our favorite topics: food.

With college football officially getting underway this weekend, gatherings between family and friends eating delish food will be plentiful! Why not offer to bring something a little against the norm? Veggies. And we aren’t talking a boring veggie tray either.

Veggies? Sounds boring, icky, bland and non-party worthy, but for the love of Kraft and Hidden Valley Ranch, that’s where you’re wrong!

And when you throw in some Pillsbury Crescent dinner rolls too, you’re sure to not go wrong!

These veggie bars are colorful. Inviting. And well, they scream. . .”Try me, you’ll like me!”

And while not entirely healthy, there are definitely some wholesome ingredients used in them!

If you’re lucky, your child might even like them. Pssst. . .which involves them eating broccoli. And well, we won’t tell . . . if you won’t tell.

Veggie Bars

2 cans crescent dinner rolls

1 8 oz. package of cream cheese

1/2 c. KRAFT mayonnaise

1/2 package dry ranch dressing

3/4 c. broccoli, finely chopped

3/4 c. carrots, grated (you may purchase the shredded carrots and snap the pieces in half for ease)

3/4 c. cherry tomatoes, quartered

1/2 c. bell pepper, finely chopped

3/4 c. mild cheddar cheese, finely shredded

Roll out the crescent dinner rolls on a 9×13″ cookie sheet. Do not separate into individual triangles. Bake according to directions. Cool. Mix together cream cheese, mayonnaise and ranch dressing. Spread mixture on top of cooled rolls. Place vegetables on top of rolls, then sprinkle with cheddar cheese. These are best if made the night before and refrigerated. Cut into bite-size, rectangular pieces and serve on a platter.

Now, all that’s left to do is DEVOUR and listen to everyone’s rave reviews!

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