This post appears in the Holiday Entertaining challenge.

The holiday season is officially upon us. That’s right the next 5 -6 weeks will be filled with lots of family, friends, fun, and food. Oh yes there is nothing like holiday food. I know we all get worried about eating a little too much this time of year…but that is another post for another time. Plus everything in moderation, right?

Today I am sharing one of my favorite appetizers that my mom makes every year during the holiday entertaining season – veggie bars. They are so simple to throw together and can be made ahead of time which we all know I like. And they are topped with lots of fresh vegetables so this – in my opinion -makes the guilt factor go down a bit. Are you happy yet? I am.

For the bottom layer of the veggie bars I use Pepperidge Farm® Puff Pastry Sheets. I am such a sucker for this stuff. First, it has to be the easiest food in the world to make, can be incorporated into almost any recipe, and I love the light crispy texture after it cooks. Yum!

Once the Pepperidge Farm® Puff Pastry Sheets were cooked and cooled completely, I flattened it down a bit (with my hands) then added the cream cheese mixture, veggies, and cheese. I was impressed with how well it held up to the additional layers of ingredients. It worked perfectly as the base for my mommy’s veggie bars.

Once the bars are put together they need to set for a few hours (or overnight) in the refrigerator. After that you just cut into squares and serve.

These veggie bars are delicious. Not only do I love the flavors but I really like the different texture of the layers. You have the light flakiness from the Pepperidge Farm® Puff Pastry Sheets; then you get the richness from the cream cheese mixture. At this point you are feeling really guilty about eating this. But then you get the crunch and crispness of the fresh raw vegetables and you feel better again.

Try making this for your next holiday get together. I use bell peppers, broccoli, and shredded cheddar but you can play around and get creative with any vegetables and cheese you like.

For more recipes using Pepperidge Farm® Puff Pastry Sheets check out their website and facebook page.

Veggie Bars

Ingredients

Cooking spray

1 sheet + 1 strip Pepperidge Farm Pastry Puff Sheets

2 (8 ounce) packages regular cream cheese, softened

1 cup plain greek yogurt

1 package ranch dressing mix

1 red bell pepper, diced small

1 green bell pepper, diced small

1 small broccoli head, diced small

1 cup shredded cheddar cheese

Instructions

Preheat oven to 400 degrees

Lightly coat a 9×13 baking pan with cooking spray. Roll out the pastry sheets. Press down slightly and pinch together any seems that need to be sealed together.

Bake for 15 – 20 minutes or until golden on top. The pastry will puff up. Once it is cooled press it down. Let puff pastry cool completely.

While the pastry is cooling combine cream cheese, greek yogurt, and ranch dressing mix in a bowl. Stir together until completely mixed.

Spread cream cheese mixture on top of the cooled puff pastry.

Sprinkle peppers and broccoli over the cream cheese. Press down lightly with hands or spoon.

Sprinkle with shredded cheese. Cover with plastic wrap and place in the refrigerator for 2 hours or overnight.

Cut into squares and serve.

I’m always looking for ways to spark new creative ideas with my recipes. I hope you enjoy this recipe and don’t forget to check out more recipes at www.puffpastry.com.

This is a sponsored conversation written by me on behalf of Pepperidge Farm® Puff Pastry. The opinions and text are all mine.

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Read the original on: Skinny Mom's Kitchen