Veggie Crescent Bites are a light, colorful appetizer made with a flaky crescent roll crust, creamy herb spread, and a variety of fresh chopped vegetables. I love serving these at parties, potlucks, or even as a quick snack—they’re easy to make, look beautiful on a platter, and disappear fast.

Why You’ll Love This Recipe

I like how quickly these bites come together. The contrast of crisp veggies and soft, buttery crescent crust, with a creamy herbed spread, hits all the right notes. These are fun to customize and perfect for entertaining. I often make them ahead and chill until it’s time to serve.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

8 ounces refrigerated crescent rolls (1 can, preferably crescent dough sheet)
4 ounces cream cheese, softened
½ cup sour cream
1 tablespoon fresh dill, chopped
1 tablespoon fresh chives, chopped
Salt and pepper, to taste
2 cups chopped assorted vegetables (broccoli, bell pepper, carrot, green onion, cucumber)

Directions

I start by preheating the oven to 350°F (175°C).
I combine the cream cheese, sour cream, dill, and chives in a small bowl, stirring until smooth, then chill it in the fridge for about 15 minutes.
I unroll the crescent dough onto a baking sheet lined with parchment paper and press the seams together to form one large sheet.
I bake it for 6 to 7 minutes, or until it's lightly golden, then let it cool completely.
Once cooled, I spread the chilled cream cheese mixture evenly over the crust.
I sprinkle the chopped vegetables over the top, pressing them in gently.
I slice the sheet into bite-sized squares using a sharp knife or pizza cutter.
I serve immediately or refrigerate until ready to serve.

Servings and timing

Servings: 32 pieces
Prep Time: 10 minutes
Cook Time: 6–7 minutes
Total Time: 16–17 minutes

Variations

I sometimes mix in ranch seasoning instead of fresh herbs for a different flavor.
I like using whatever vegetables are in season—radishes, cherry tomatoes, or even shredded lettuce all work.
When I want to add a savory kick, I sprinkle shredded cheese over the top before serving.
I’ve layered in deli turkey for a more filling snack.
For a spicy twist, I’ve added a touch of sriracha or jalapeños to the spread.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 2 days. The crust does soften over time from the moisture in the veggies and spread, so I always try to serve them fresh. I don’t recommend freezing these, as the texture doesn’t hold up well after thawing.

FAQs

Can I prepare these bites ahead of time?

Yes, I often bake the crust and chop the veggies ahead of time. I wait to assemble until shortly before serving to keep everything crisp and fresh.

What herbs can I substitute for dill and chives?

I’ve used parsley, basil, or even a little garlic powder in the spread when I don’t have dill or chives.

Are these bites vegetarian?

Yes, as long as I use vegetarian-friendly crescent dough and dairy products, these are completely vegetarian.

Can I make them gluten-free?

I use gluten-free crescent dough when needed to accommodate gluten sensitivities.

How do I make them more filling?

I’ve added a thin layer of sliced deli meats like turkey or roast beef under the veggie layer when I want something more substantial.

Conclusion

Veggie Crescent Bites are a simple, fun-to-make appetizer I love turning to when I want something fresh and colorful. They’re light yet satisfying, and always a crowd-pleaser. Whether it’s a holiday party, a baby shower, or just a casual get-together, I always get asked for the recipe.

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Author: Sue
Prep Time: 10 minutes
Cook Time: 7 minutes
Total Time: 17 minutes
Yield: 32 pieces
Category: Appetizer
Method: Baking
Cuisine: American
Diet: Vegetarian

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Description

Veggie Crescent Bites are light, flavorful appetizers featuring a flaky crescent roll base topped with a creamy herb spread and fresh chopped vegetables. They're easy to prepare and perfect for parties, potlucks, or as a healthy snack.

Ingredients

8 ounces refrigerated crescent rolls (1 can)
4 ounces cream cheese, softened
½ cup sour cream
1 tablespoon fresh dill, chopped
1 tablespoon fresh chives, chopped
Salt and pepper, to taste
2 cups chopped assorted vegetables (e.g., broccoli, bell peppers, carrots, green onion, cucumber)

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Instructions

Preheat the oven to 350°F (175°C).
In a small bowl, mix sour cream, cream cheese, dill, and chives until well combined. Chill for at least 15 minutes.
Unroll crescent dough on a parchment-lined baking sheet and press seams to form a single sheet.
Bake for 6–7 minutes or until lightly golden. Cool completely.
Spread the chilled cream cheese mixture over the cooled crust.
Top with chopped vegetables, pressing gently into the spread.
Cut into bite-sized pieces using a pizza cutter or sharp knife.
Serve immediately or refrigerate until serving.