Veggie Crescent Cups Recipe

  • Ready in: 45 minutes
  • Prep time: 36 minutes
  • Chill/Cook time: 9 minutes
  • By:
  • Servings: Makes 16 servings

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  • 2 (8 ounce) tubes refrigerated crescent seamless dough sheets
  • 1 (8 ounce) package cream cheese, softened
  • 2 cups chopped assorted fresh vegetables such as broccoli, cauliflower, carrots, red and yellow bell peppers, green onions
  • ¾ cup finely shredded Cheddar cheese

cooking methods

  • Bake


  1. Preheat oven to 375°F. Remove 1 dough sheet from package and roll out; cut into15 (2½-inch) squares. Press squares into 15 wells of 1 (24-count) mini muffin pan, pressing up sides of wells. Prick each with a fork in several spots. Bake 7-9 minutes.
  2. Remove from oven and press down bottom and sides of dough to flatten puffed-up dough. Remove crescent cups from pan and let cool completely. Repeat step 1 and 2 with remaining sheet of dough.
  3. Meanwhile, in medium mixing bowl, combine softened cream cheese and Dill Pickle Dip Mix. Using an electric mixer on medium speed, mix until light and fluffy. Transfer to a quart freezer bag. Cut off corner of bag. Pipe cheese among cooled crescent cups. Top with chopped veggies and shredded cheese.

Makes 16 servings.

Make Ahead: Prepare through step 3 up to 4 hours ahead. Refrigerate, covered, until ready to serve.

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